Menu: Spring Stirfry Supper

Amaranth is back at the farmers’ market – certainly a sign of spring when the leafy greens start reappearing! And “Colleen the Tomato Lady” is back up to her elbows in gorgeous beefsteak tomatoes. I added those ingredients to the fact that I’m starting to clean out my pantry in preparation for our move and came up with a quick ovo-vegetarian meal that used some of the fresh stuff and some of the dry goods I have on hand, namely seaweed and mushrooms. The menu rather breaks the rule that not all dishes should be stirfries (to cut down on last-minute work), but the 2 side dishes can be done ahead, and if you do the stirfries in the right order, everything still works out. In fact, since I’d done most of the prep in the afternoon, this turned into a great after-after-school-activity dinner!

the recipes:

the strategy:

  1. Soak the mushrooms and seaweed, then complete these recipes up to 4 h in advance. Both can be refrigerated or left at room temperature for up to 2 hours.
  2. Up to 1 h in advance, soak and pick the spinach leaves off the stem, peel the tomato, and julienne the potatoes.
  3. Complete the rest of the preparations for the 3 stirfry dishes.
  4. Stirfry the potatoes (they will hold their heat for the longest time).
  5. Stirfry the spinach.
  6. Stirfry the eggs with tomatoes – this one is last because there aren’t too many things less appealing than cold scrambled eggs….

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