Saturday, January 9, 2010


The best part about a stir fry, for me, is always the color. Slicing each component to prep them for the fast cooking is creating an artist's palette of hues and textures that please the eye while I work.

This one was particularly bright with broccoli, onion slivers, purple cabbage, mushrooms, red and yellow sweet peppers, green onions and slices of leftover pork roast over quietly brown rice.

The flavors were bright, too; adding the ingredients in order of their cooking time assures that the fresh taste is preserved. It's a simple meal, quick to prep, cook and serve, leaving time to savor the rainbow of colors.


Blogger dancingmorganmouse said...

I love "ugly but good" food but it's lovely, isn't it, when food looks so pretty?

Tuesday, January 12, 2010  
Blogger Zoomie said...

Speaking of "ugly but good" food, watch for my post about tamales tomorrow. Pretty is as pretty does.

Tuesday, January 12, 2010  

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