avoidance eggs

Is Mercury in retrograde or something? It seems like the world is conspiring to halt my every movement, star-crossed binds and all. This isn't really that kind of blog, and complaining about the unfortunate effects of things out of my control doesn't really elucidate what I've been eating. The fridge is a strange place, and the meal that came from within was a strange beast.

1/2 bottle red wine

1 block smoked tofu, cubed
1/2 red bell pepper, chopped
4 scallions, white (and purple) parts sliced
1 head baby bok choi, sliced

4 eggs, mixed with
splash sriracha
splash soy sauce


Saute the scallions in a bit of oil until fragrant. Add the tofu, then the pepper, and the bok choi after a minute. Add and the egg mixture and scramble. Eat with sliced tomato and liberal glasses of red wine. Problems avoided.

Fake Vietnamese Caramel Sauce

For a country with a fairly sizeable Vietnamese population, the Czech Republic doesn't have much in the way of Vietnamese food. After having recently discovered a Pho restaurant, that craving has been satisfied, but not so the craving for Vietnamese caramel sauce. The other day, after finding some baby bok choi, I decided to make my own version of this. I served with greens and tofu, but it's a pretty versatile sauce, and would be excellent as a gentle, stove-top poaching liquid for chicken or fish, or as a stir-fry sauce.

1/4 cup dark brown sugar
2 T soy sauce
1 T sriracha (or other chilli sauce)
3 T water
3 T grated ginger

Omelette Stir-fry

Recently I've become obsessed with omelette as a protein addition to stir-fries and noodle dishes. It's a little touch of yummy, a smattering of protein, another way to use eggs, which may be something like a perfect food (self-contained, versatile, nutritionally valid, sweet or savoury...). I'm going to post two similar recipes using the same technique. Last night, having found some beautiful baby bak choi, I made

Bak Choi and Omelette with Udon Noodles

Use 1 bundle of noodles for 2 people; recipe makes 4 servings
2 bundles of udon noodles, cooked til al dente
3 small heads bak choi, washed and julienned
1 onion chopped
3 cloves garlic
1 bell pepper, chopped
2 eggs, whisked with a dash Sriracha (or other chilli sauce) and dash salt

Sauce;
3 T sesame oil
3 T soy sauce
1 t fish sauce (optional)
2 T honey
1 t ginger, chopped finely

1. Heat 1t vegetable oil and cook omelette. Keep on a plate when cooked
2. Add a splash more oil and cook the onion and garlic until lightly browned
3. Add the pepper  and saute for a minute
4. Add the bok choi and sauce and cover
5. Slice the omelette and add once the bok choi has softened
6. Toss with the noodles and serve

Fried Rice with Omelette
Excellent hot or cold

Cook 2 cups Brown Rice with 3 1/2 cups water on a low heat until rice is tender

In a pan, make the same omelette and slice when cool enough to handle
Add to the pan vegetables of your choice (onion, garlic, cabbage, carrots, broccoli, zucchini, mung bean sprouts) and saute until tender
Add the (same) sauce, the cooked rice and the sliced omelette. Toss and serve.