When life gets hectic and there’s no money for takeout and I feel like I’m going to spin off the Earth, the stir fry is my gravity. Some nights I can’t be asked to do much more than chop up a generous amount of garlic and maybe some shallots and throw some vegetables into the wok for a few minutes.
Last night was one of those nights. I had no desire to shop after a day at work and train delays getting home. Apparently, a local team of gladiators were rewarded with a parade for slaying their enemies, and the train that connects the local villages to my metropolis was slow going. The crisper saved me with bok choy that I hadn’t decided what to do with, oh, and that half package of rice noodles and some tofu. I fried the tofu and bok choy with shallots and garlic, splashed with tamari, mirin, and chili oil, added the noodles and bam! Dinner in under 30 minutes. With a beer it was the perfect humpday solution to a growling stomach and a stressed psyche.