The boyfriend is a “meat and potatoes” type of guy, through and through. Actually, I guess he’s more accurately described as a “meat and rice” type of guy. In any case, left to his own devices, I think he would eat meat at almost every meal.
For instance, one day while I was cooking dinner, he was hunting around the kitchen for a snack. I suggested an apple or some almonds to tide him over for the hour or so until it would be ready. Instead he went to the fridge, pulled out a rack of lamb, grilled it, and ate it…. and then we had dinner of roast pork.
This is not to say that the boyfriend doesn’t like vegetables. In fact, he fully endorses the benefits of eating a mostly vegetarian diet. And, in truth, he eats stirfried vegetables pretty regularly without complaint. I even get specific requests for veggies every so often.
I tend to make these stir fried vegetables the way he taught me to, which is in a Thai-Chinese style with some combination of chopped garlic, Thai chilis, oyster sauce, and/or bean sauce. But last week at the market I found some fresh bamboo shoots that I just couldn’t pass up. And after browsing around the web for a bit, I found a wonderful new stir fry method for these woody shoots.
This stir fry recipe calls for garlic, Thai chilis, green onions, and thinly sliced kaffir lime leaves. I also included a small amount of ground pork, just enough to please my meat-loving boyfriend. It was no harder to make than my normal stir fry method and turned out wonderfully!
I’m so excited to have this new stir fry method to add to my repertoire. I’ve already tried it with eggplant, which turned out great, and am looking forward to trying it with other vegetables. With this delicious new way to cook vegetables, surely the boyfriend’s requests for them will become even more frequent!