Stir-Fry with a Twist

Why am I calling this "Stir-Fry with a Twist"? You'll see.

I bought some grass-fed skirt steak from Whole Foods yesterday. I was thinking about making a stir-fry with the meat. I only buy a little meat and use it as an accent like the Asians. Meat is so expensive to my little starved wallet. Grass-fed is worth the splurge. Wasn't too much more than the chicken. I got grass-fed beef for $7 something and I got the chicken breasts for $6 something yesterday. Yesterday I grilled the chicken breasts with Parmesan and served this with broccoli and risotto from Oil & Vinegar that I got as a gift. That was good. But I digress. We'll need to return to tonight's dinner...

I cooked some spinach and wrung it dry. I seasoned this with sesame oil and soy sauce, salt and pepper and sesame seeds. I then sliced the beef into tiny strips and seasoned that with some ground ginger, soy sauce, sesame oil and Asian Five Spice.

I put on a big pot of water, salted it, and waited for it to boil. I put in a package of the mystery ingredient and let it boil for minutes. I then rinsed and drained it.

Meanwhile, I separated an egg into an egg white and an egg yolk into two separate bowls, and whipped the two bowls vigorously. I took out a small pan and put in some sesame oil and let the pan come to a medium-high heat. I then poured in the egg white and then the egg yolk. I seasoned the egg with salt and pepper. Simple. Once it was cooked, I then rolled it up and cut it into strips onto a cutting board.

In a separate pot, I put in a bag of Asian vegetables (sugar peas, carrots, water chestnuts and broccoli) and another bag of a different Asian vegetables (sugar peas, broccoli and baby corn) with a bit of water and let it cook until tender.

I then stir-fried the steak in the big pasta pot with some sesame oil, sesame seeds until the steak was done and then I poured in some sliced mushrooms. I let this cook together. I then put in the spinach, egg and vegetables in there and mixed it up. After that, I put in the mystery ingredient and mixed them all together so that they'd be incorporated well. I then served this mixture into Chinese bowls and served with chopsticks. I was amazed that it made so much, but I love this because then we get tons of leftovers.

[I'm such a poor writer. I wish I could write better. I really should have become a technical writer, I'm more like a technical writer than a creative writer! I think this is so boring and dry... What do you think?]

Anyway, what is the mystery ingredient, you ask? I am so pleased with myself! I've been trying to avoid quinoa noodles, corn noodles, rice noodles, wheat noodles, buckwheat noodles, spaghetti squash noodles, bean noodles, etc. I actually used YAM NOODLES! I've never had yam noodles before! It's quite good, actually. I got a huge package of yam noodles from a nearby Asian grocery store. The instructions on the package are quite funny. The directions did not make sense half the time, not to mention really bad English. It was fun trying to follow the instructions on the package.

You could say that this dish was entirely vegetarian, gluten-free, dairy-free, sugar-free, but not quite soy-free or meat-free or egg-free. Can't win them all. Baby steps, baby steps! It was quite good and made for lots of left-overs. Love left-overs!