I don't really remember when was the last time I made a Chinese dish that is like...not self contained aka meant to be eaten with rice and other dishes. Probably a mapo tofu months and months ago. The format just do not lend itself well to cooking for one. But the specific combination of leftover vegetables lent itself well to making a 魚香茄子 and cabbage with vinegar (why I type one name is Chinese and the other in English I have no idea). I am heavy handed on the vinegar in both dishes, it makes it very 下飯!
In other meal news, made a curry with lentil and an unbelievable amount of spinach. Feels so nourishing to eat a lot of vegetables ^^
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