Thursday, February 26th - Blackbean Broccoli and Tofu stirfry

Breakfast was organic vanilla yogurt with cereal. D takes 5 scoops with a soup spoon. I think that's too much. I did the same and it looks like 3 of those individual cups. He said he measured with the suggested serving portion on the tub. That's the problem with me and most Koreans, portion control? Don't agree? Well, go have lunch at a Korean and have a noodle bowl. So I need help. I like to limit the size of the bowl I use and whenever possible have premeasured portions.

Lunch was a bowl of cereal because I was a bit rushed and couldn't be bothered to think of anything.

Dinner was a stirfry. We saved the blackbean and liquid from the Crab dish we did on Sunday. Mom would usually keep her Mehwuan (Spicy) crab sauce as well to eat with rice for maybe a day but she normally tosses after because she doesn't like to serve leftovers whenever possible. But we kept it cuz I hate wasting food! Plus after all the wine and crabby goodness, the sauce was crazy tasty. There was quite a bit of it. Probably more than was necessary for this enormous stir fry but D is going away so we needed to use it. I probably should have saved some to eat with rice.

Blackbean Broccoli and Tofu stirfry (with Brown Jasmine Rice)

1/3 red onion chopped (1/2 cup)
1 inch ginger sliced
1-2 garlic cloves (small)
1 medium crown of broccoli. (about the size of a nerf ball, small football)
1 can of baby corn
1 package of extra firm tofu (350 g)

green onions and chopped nuts for garnish.
(the nuts were D's idea but I tend to think of chopped peanuts as a thai thing and cashews as a chinese thing. the texture was nice.)

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