Well, in truth, I did all the preparation and cooking, so I guess technically I made myself lunch. However, it was by way of Twitter that I was given a good, quick idea for what to do with a mess of produce I brought in from the garden today. (Eating this produce promptly is important, seeing as how our fridge is full of pie at the moment.)
Within moments of my Tweet:
What meal can I make from: broccoli, cabbage, kohlrabi, beets, carrots, spinach, lettuce, spring garlic, and lemon?
blogger, SciBling, and food-maven Mark Chu-Carroll replied:
have you ever had soong?
and then:
Dice and Stir-fry cbge, kohlrabi, carrots, spinach, beets and garlic with hoisin sauce. Wrap in lettuce like a taco.
I actually decided not to use the spinach (as the sprogs prioritize spinach salad above any other spinach use), and I also included a wee turnip and some diced white onion. It was very quick to prepare.
And extremely delicious! In my mind, this meal has established Twitter as officially worthwhile.
(In the meantime, dinner looms and I still have broccoli, beet greens, lemons, some more spring garlic, and lettuce. Any ideas?)
Another sauce to try! I’ve never used hoisin sauce, but your photo makes me want to seek out a bottle…
Hah. My first thought was a frittata (though beets wouldn’t work very well with it). But that looks mighty darned good.
Hope I’m not too late for dinner.
I’d put those beet greens (unless overgrown) along with the lettuce and any leftover spinach in a salad with some of the spring garlic.
Then how about broccoli hollandaise on toast for your entrée? Hollandaise can be quick and simple and does *not* require a double boiler if you use a heavy bottomed sauce pan and freeze your butter before adding it in chunks.
Glad you liked it! Soong is one of my favorites, there’s something so wonderful about the cool crisp lettuce around the warm sweet/salty filling. Yum!