Steamed/Sauteed Baby Bok Choy
Fennel Soup w/ Udon Noodles, Shiitake Mushrooms and Stir-Fried Tofu*
Stir-Fried Basmati Rice w/ Red Bell Pepper, Carrot and Scallions
* I always save the fennel stems/fronds and make a quick stock out of it -- add some tamari, pepper and some noodles and it's good for a quick and easy soup...
Wednesday, December 15, 2004