Who said you cannot eat vegetables in the morning? I love them.
Lately I have been watching a lot of food shows of people going to Asia and the Middle East and, quite frankly, the idea of eating vegetables for breakfast (and every other meal as a matter of fact) has imprinted very deep into my foodebelum (the part of the brain the makes you a foodie).
Anyhow, ultimately I have been adding plenty of vegetables to my breakfast. Sometimes I even skip the bread. I think it is a good way to fill up your days with plenty of energy. Now don’t get me wrong, I can eat as much meat as a belly can hold, and the same goes for bread, and the same goes for desserts, and the same goes for ice cream, and the same goes for… you get the idea, but having variety is a great way to stay healthy and at the same time expand your food experience, I mean, because it is not always about the proteins… Right?
Studying a really cool cook books to share with you later on.
Whaaaaaa, tomatot baby. Awesomeness in red!
Kimchi. My homemade kimchi. Because…. Kimchi!
Oh yes, another important vegetable… Luncheon meat.
Of course it has eggs! What did you expect? Come on, THAT is the most important vegetable!
Recipe fot stir fried vegetables with eggs and luncheon meat.
Now I am a big guy, who exercises every day, so this breakfast was for me and me alone. However,depending on how benevolent you feel, you cand share it with someone else.
- 2 cups of red cabbage, roughly chopped
- 1 roma tomato, cut in four
- 1/4 of white onion cut in julienne
- 1/4 inch-thick slice of luncheon meat, diced
- 1 cup of diced sweet plantain (1/4 inch dices)
- 1/2 celery stalk, halved and then thinly sliced
- 2 eggs
- 1 tbsp soy
- 1 tbsp Shaoshing Rice cooking Wine
- Sea salt to rast
- Black ground pepper to taste
- Garlic powder to taste
- 2 tsp coconut oil
- In a wok or non-stick pan at high heat, put one tablespoon of the coconut oil and heat up until it starts smoking. (This is something I learned from a Chinese chef back when I was working as a cooking teacher at a high-end home Kitchen Store/Demo Kitchen/”Cooking Shcool?”. But more on that at another post.)
- Lower the fire to a medium heat and place in the luncheon meat, onions, sweet plantain, and the celery and start stiring of flipping, or both (Go the distance and get creative. Imagine you are in some asian province restaurant and you are the chef. Work it!). Cook for about two minutes.
- Add in the rest of the ingredients, except the eggs and the remaining spoon of oil, and cook for another two minutes (here you can crank up fire a bit more to add some good caramelization to the ingredients). Place on a plate, or two, depending on your desire to share with someone.
- In the same delisciously already seasoned wok add in the remaining coconut oil and crack in both eggs. Use a wooden spatula to scramble, and cook to your preference. Serve over the veggies.
- Buen probecho… It’s food o’clock!