For Monday's dinner - Stir-fried watercress*, with wolfberries
We always eat watercress cooked in soup in our family, and at the in-laws' home too, but now that the new, smaller breed of watercress is available, it isn't too old/fibrous, so can taste quite nice stir-fried.
Plus Japanese Oden*, a popular street food (I gathered)
The soup is too salty and which I don't think we should drink too much of, even though I'd added extra water.
Chilled Oden package - ready for boiling; enough for 2.5 pax
For Tuesday's dinner, I cooked the big bean sprouts*, with shimeji mushrooms and capsicum
This (soya?) bean sprouts is quite fibrous, and the "bean" part remained very crunchy/ slightly hard, even though the fibrous strips were already well-cooked till soft.
This is almost like the only fish we cook at home regularly - grilled salmon, with ground black pepper and lemon
In addition, we had the ready-to-eat fish toufu for dinner as well...so it was a very very full dinner! :P
2 comments:
Very healthy!
Quite healty, but we ate too much!
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