Remembrance of stir-frys past

The rescue cake was good, if a bit dry. The vanilla option (cupcakes) consumed by none of the kids, was actually better.

Again, massive pizza consumption during the day prevented dinner from being a centerpiece for the kids, and hubby had an upset tummy. So I reheated a frozen dish from several months ago: a pork and tofu stir-fry with snap peas and vermicelli. Not half bad, especially with a little Trader Joe's red curry sauce atop. The kids had leftover pasta from last night (they still don't know the secret ingredient) and

(okay, between that word and this, I went onto Google and created and published a blog -- wow, this is so incredibly easy, no wonder everybody is doing it!!)

a big Caesar salad. Son #1 said: "If I could only ever have five foods, this is what I'd choose: pizza, Caesar salad, this pasta…" and that was as far as he got. His brother suggested water, but he said drinks didn't count.

So now I'm committed.

PORK AND TOFU STIR-FRY WITH VERMICELLI

1/2 lb. pork tenderloin, cut in strips
package of tofu
red peppers, cut in strips
one onion, thinly sliced
frozen sugar snap peas
some kind of sauce (bottled stir-fry, or use soy sauce and a little sugar, or teriyaki)*

If ambitious, drain and dry tofu, then cube and fry on all sides, then remove from pan. If lazy, just cube it. Stir fry the pork until cooked through and remove from pan. Stir fry onions until beginning to soften, then add peppers and continue cooking for 1-2 minutes. Add snap peas and return tofu and pork to pan. Stir in sauce to taste and turn off heat.

Serve over rice noodles or vermicelli.

*Sometime in the future I'll give the Condiment Queen recipe for sauces when you have none in the house.