My dashing husband dashed this off for dinner last night. Broccoli, red cabbage, tofu, plenty of ginger and soy sauce, and “chow mein” noodles. Was a bunch of green garlic included but indetectable due to all the stronger flavors? Sure. Would I have ever thought to put red cabbage in a stir-fry with tofu that might get dyed a bit, um, blue? No. Was there, perhaps, just a smidgen too much soy sauce included in the dish? Yes, yes there was. Was it delightful to have a piping hot dinner placed in front of me without ever having stepped into the kitchen last night? Absolutely.
And the red cabbage? Not a bad addition to a stir-fry. Not bad at all. As long, that is, that you don’t mind slightly blue tofu.
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