What a wonderful harvest we are having and so early this year! Perfect tomatoes, no cracking except the birds love them this year too!! We have never had tomatoes this early. Picked our first one in MAY!!! My tomatoes are always late. Had loads of kale and beets just when Charlie needed them for his juices-praise God! Picking a basket full of goodies almost every morning! Thank you Lord!
Well, I just kind of threw this together today, there are no measurements but you can figure it out and adapt. 1. Cook up your fresh Udon noodles or fresh Soba according to directions, drain, rinse with cold water, set aside. 2. Have ready a rainbow of colored veggies like carrots, peppers, onions, zucchini, bok choy or cabbage. Cut the veggies in different shapes so some are long strips, some are slices etc. If you have firm tofu, slice that up too. 3. On high heat, Sautee the onion first in water, when it is soft add some sesame oil and some extra light olive oil. Another minute or so and it should start to turn golden. Now add carrots, zucchini, tofu or other veggies, Stir a few moments cover a minute, add soy sauce (careful some add MSG), salt, and honey. Mix up a few more seconds and add your greens like bok choy. Cook just till the veggies wilt a bit, sprinkle red pepper flakes, taste for salt and honey. Should be a little sweet and just right for the salt you know? Decorate with sliced green onion and black sesame seed when you serve. I haven't done that yet on the photo because I am serving this up later. ENJOY folks. I always use honey in my asian cooking instead of sugar!