It’s Sunday afternoon, so that means it’s time for meal prep. I like to pack my lunch during the week. I work at a hospital, so you would think we would have a healthy option. We do, a very boring salad bar. So, I wander through the line, peek at the offerings, and ask “Is there oil or butter on the vegetables?” Every day we play that game. Every day the answer is “Of course.”
So, Sunday I prep. At least, I can eat the same thing every day for lunch. Why mess with a good thing? I make a big pot of brown rice and then some sort of veggie. Somehow (maybe because I’m from Arizona) I always end up taking something Mexican.
This week I’m ready for a change.
I want to call this a stir fry, but it’s not really stir fried. The flavors are there, but it is completely oil-free. It’s more sauteed in vegetable broth. A little garlic, a little ginger, throw in some soy sauce, and it’s done. A quick and easy lunch. Or have it for dinner. Whatever you like. I’m not here to judge.
A tip on keeping fresh ginger. I like to keep it on hand. I never know when I’m going to want to cook with it, and ground ginger just doesn’t always cut it. When I buy fresh ginger, I just cut it into small pieces and freeze it. When I need it, I take out a piece, peel it and grate it frozen. Super easy.
And a little bit of lunch prep. I only work 4 days. An extra one is always good to have on hand.
Oh, doesn’t that look yummy. I have to confess, I ate that big piece of zucchini. So delicious.