I really love my new cookie cutters they are so adorable! I got a 'Noah's Ark' themed one and a Halloween themed one! I can't wait for Halloween, its one of my favorite holidays, I love to get dressed up!
Here we have left over Lo mein (bought as lunch yesterday, I really want to learn to make my own though) with Chicken Tsukune pieces and Carrot Kinpira. Stir-fried vegetables, grape tomatoes, Cheese wheel, Strawberries and kiwi chunks and finally Tamagoyaki! Oh and cheese cut outs ^.^
Sadly my tamagoyaki never ends up yellow but that's probably because I use Dark soy sauce and I only use one egg as opposed to the original recipe which calls for four eggs. I just can't eat that many eggs in any one sitting.
As for the stir-fried vegetables I really have to say that this is my favorite way of eating vegetables, and if you have picky kids, try this. Its really simple and quite healthy. I made mine using very little oil (I use sesame to give a little more flavor), a sauce that I like to make and soy sauce. Add the vegetables and sesame seeds for color and that's all there is to it! I used frozen vegetables and it only took me a few minutes to make last night. If you want some heat you can add a pinch of red pepper flakes.
The sauce that I use is really quite simple and it goes really well with just about everything, chicken, vegetables and pasta-I like to pour some on cheese ravioli with peppers and onions.
This recipe is not mine and it comes from the Williams-Sonoma Asian cookbook but here it is:
- 2 tbsp of Water
- 2 tbsp of Soy sauce
- 2 tbsp of Worcestershire sauce
- 1 tsp of either Tomato paste or Ketchup
- 1 tsp of Sesame Oil
- 1 tsp of Sugar (I use Splenda)
- 1/4 tsp of Cornstarch (to help thicken the sauce)
Combine and whisk together to dissolve the Sugar and the Cornstarch.
I usually double this recipe and keep it in a squeeze bottle in my refrigerator because it goes so well with everything.