I was feeling in the mood for something with a bit of a Chinese/Asian flair to it. And, I had a bunch of veggies that needed some cooking and eating. I started off going the Sesame Oil route, till I realized that I wouldn’t have had enough of it. So, that got supplemented with Olive Oil and Soy Sauce. Then, I added the remainder of my Tahini to the mix. Tahini can be tricky this way, in that it can be dry if there’s not enough oil with it. This batch was a bit dry. Honestly, that’s why sometimes Peanut Butter works better if I’ve got a nutty hankering… PB is moister and creamier. But, in the end, it was not too bad. It always feels good to eat a boatload of veggies, personally. D. added some ranch dressing to his, to get some moisture in there. For my lunch the next day, I did the same thing. 
Oh, and D. prefers his veggies on the mushy side. So, I steamed the Green Beans, Carrots, and Broccoli first, before tossing them into the skillet. Doing skillet-only cooking with them would have been too crunchy for his tastes, I do believe. I try to be accommodating… 
- Whole Wheat Thin Spaghetti Noodles
- Sesame Oil
- Olive Oil
- Garlic, minced
- Fresh Ginger, minced – it’s been quite a while since I’ve used fresh ginger in something, and dang, did it make the kitchen smell so so good!!
- Baby Carrots, steamed first, then slivered
- Broccoli, steamed first
- Green Beans, steamed first (they were leftovers from another dish)
- Mushrooms, thinly sliced
- Green Onions, diced
- Soy Sauce
Actually, I had cooked some remaining-fridge eggs into a scrambled patch, and was intending to slice them up and add ‘em to the mix. However, as I was cooking the veggies, I hadn’t started the water for the noodles yet. We then decided that the eggs looked good in and of themselves… so we went with egg and cheese bagels that night. The cooked veggie mix went into the fridge, and all was prepped for the next night’s dinner! We do stuff like that sometimes…
