karina was on her way over and i was hungry. so i decided to make us some stir fry. first i got some organic brown rice going. the rule with rice is 1:2, 1 cup rice to 2 cups water.
i checked the fridge to see what veggies i could use, which included a carrot, celery, globe eggplant, red bell pepper, green beans and lemongrass, but you can use whatever you've got. try to buy organic whenever possible -- it tastes better and it's better for the environment and the people who grow it.
i began by chopping up my aromatics. for lemongrass, strip off the tough outer layers and then mince the white/purple heart finely.
then i minced lots garlic and ginger and got them into a frying pan at medium heat with a big slurp of olive oil.
while the aromatics got going, i sliced up my eggplant and carrots. always start a stir fry with the veggies that need the most time to cook -- don't just throw them all in at once because tougher veggies need more time to cook than others.
once the eggplant and carrots looked tender, i added the rest of the vegetables and covered them again for another 5 to 10 minutes.
add about three tablespoons of soy sauce and a tablespoon of sesame oil to the cornstarch and mix until the cornstarch dissolves.
when your veggies look done, turn off the heat and slowly pour the mixture over the veggies. mix it well 'til the sauce is thick and coating all the vegetables.
after lunch we walked to glen canyon and sat high on the mountain, looking out over the misty vista.