I'm sure I've posted my Asian-style sauce recipe before... Last night I planned to marinate the leftover meat from the weekend, the asparagus and the carrots, with some added "california blend" veggies from the freezer... I mixed all that into the sauce and let it marinate overnight.
Now, I'm heating my Le Creuset skillet with about a teaspoon butter, a teaspoon extra virgin olive oil, 1 tablespoon walnut oil and almost two tablespoons sesame oil to stir-fry everything.
I have rice in the steamer.
Clicking "asian" will lead to some variations in the sauce. Or this is the basic recipe:
http://angelfoodcooking.blogspot.com/2010/02/stir-fry-with-seitan.html
*note* part of the reason I made this was to use up leftover pineapple. I forgot the pineapple! Had I remembered the pineapple I would have sauteed it in the oil before I added anything else.
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