Sometimes you’re left with an odd assortment of vegetables, odds, and ends in the fridge and a party to go to Friday and ideally weekend plans. That leads to a cleaning out the fridge Thursday.
I sautéed some of that Chinese broccoli in stir fry oil (it’s a blend of other oils) with lemon juice and fresh ginger.
Then used a green curry base for some cauliflower. It’s easy and delicious: green curry paste, almond milk (the creamy canned coconut milk is better but I’m working with what I have), water, fresh Thai basil, and fresh ginger. You can add pretty much any combination of veggies and protein you want. I happened to have cauliflower, and I’ll scramble an egg in there for good measure.