Monday, April 11, 2011

Meat takes a back seat.

Every week, the husband and I make a grocery list of foods were going to eat for the next week. We used to do this together, but as you're in a relationship longer and longer, you start to get more comfortable with each other, and reveal certain truths about yourself.

Dave does not really like to grocery shop. I know. I was shocked too.

I, however, love to grocery shop almost as much as I like eating, so the task of shopping and making the food list has slowly come to me.

I'll admit, however to a slight bent towards spitefulness at being left to my own devices (if you can call it that). Lately, I've been throwing a meal in the mix that admittedly sounds intentionally bizarre and/or vegetarian enough to give my husband pause---sort of the equivalent of intentionally doing the laundry wrong so that you don't have to do it anymore.

This last week, I went with something that sounded way more vegi-rific than it probably was (bwahahaha!).

Stir-Fried Sichuan Green Beans

These beans are stir-fried over very high heat to give them a nice wrinkly char, then tossed with crumbly cooked pork (I used pork sausage) and a homemade Sichuan sauce, and served over rice.

I really enjoy this dish, not only because it is tasty, but because it makes meat take a back seat to the star vegetable, using meat instead as an enhancer to flavor. However, I sadly failed to horrify my husband back into participating in meal selection. I'm going to have to bring out the Tofurkey soon.  

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