I tend to make some Chinese dish at least once a week for a week day meal—this comes from having spent several years in Asia. Wife Jan really likes mapo doufu and it makes frequent appearances on these nights. However, mapo dofu has little in the way of green vegetable matter—beyond some green onion—so I tend to make a vegetable stir fry as a second dish.
Karl’s Chinese Chive Stem and Sichuan Pickle Stir Fry
karllueck
Miriam
Jabberwocky Stew 