Inspired Cooking

Yummy dinner tonight.  First I have cooked since returning, jet lag/culture lag diminishing. Missing the simple braised cabbage and veggies in ginger and garlic of Wudang, I grabbed my favorite Chinese cleaver and chopped and sliced a lot of garlic, scallions and ginger and threw it into a cup of simmering vegetable stock. (The Wizard has a vegetable steamer and does mixed vegetables, sometimes with a hunk of pork-ish meat and it yields some tasty broth that is handy for later seasoning.)  Added some nice pieces of ahi (fresh tuna) to poach while also doing a quick separate stir-fry of asparagus with a bit of shredded cabbage and some of the aforementioned scallions, garlic and ginger and some of the veggie stock.  Really fast, really good.  I will never steam or boil asparagus again.  You shouldn't either.