Al fresco dining, anyone?With a few strategic cuts, Dr X's patio table would make a great squirrel igloo.
In case you have been leaving in a vaccum, the East Coast – from Philly to Virginia – got hammered Friday night with "Snowmageddon." Philadelphia accumulated 28 inches of the white stuff.
What better way to spend snowed-in evening than cooking and eating? I took a walk in the snow to the Reading Terminal Market, and bought some broccoli, portobellos, ginger and garlic ....
Then I pulled out my trusty wok and stir-fried the veggies with about a cup of seitan strips. The loft swelled with the tantalizing aroma of sweet garlic and zesty ginger, sizzling away in peanut oil.
I ate the stir-fry atop a mountain of fiber-packed brown rice ... and made myself a guilty-pleasure Lemon Drop to wash it down with. [Lemon Drop drink recipe is in my cookbook, The Urban Vegan.]
Incidentally, if you take good care of your wok, it will take good care of you. After using, scrub it down, dry it, and oil it well before you store it. Not only will it keep the wok from rusting, but it will also help create a kick-ass, non-stick cooking surface.
