My kids and I didn’t return from a playdate until 6:45 p.m. and since I forgot to leave a note for Fitbomb (or check my numerous text pages from him as to where we were), he ate some leftovers when he got home early.
Hey! Where’s my meal?
Luckily, I had already planned ahead, ahem, for feeding both of us. Before leaving for the playdate, I washed some Mei Quin Choy and left it in the colander. I dug around in the fridge and found some old cremini mushrooms that I washed and quartered. Then, I drizzled the ‘shrooms with extra virgin olive oil, salt, and pepper stuck them on a foil lined tray in my preheated toaster oven (400 F). After around 20 minutes, the mushrooms were nicely roasted (I stirred them around a few times during the roasting). I removed the mushrooms from the toaster oven, wrapped the foil around them, and got the kids ready to leave the house.
When I returned home, I heated some coconut oil in the frying pan on medium-high and tossed in the choy. I added some salt and pepper and stir fried them for a few minutes and then put on the lid and lowered the heat to low. I didn’t add any additional liquid and I let it steam-saute for around 5 minutes. There was plenty of flavor from the coconut oil, salt, and pepper so I didn’t feel the need to add any soy sauce, tamari, or oyster sauce.
Then, I sliced some leftover sous vide tri tip, and plated it up the choy and mushrooms. Voila!