This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.
Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.
No meat today, I guess I like this way.. Vegan if you replace ghee..
The flavor, texture and nutrients were all well balanced. Made these for breakfast today, it was very tasty, and certainly gave us enough good energies to start the day.
Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.
Delicious non traditional salad that can be served with BBQs or just on the side.
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