For today's experimental concoction, while a cup of basmati rice was cooking, I quickly fried a spoonful of Thai red curry paste in some vegetable oil. Then, I added one thinly sliced shallot. After letting that cook for a quick minute, I splashed in some soy sauce and a bit of water. And added four sliced portabello mushroom caps.
After that had all cooked, I added a green squash which I had sliced very very thinly using my vegetable peeler.
I let all that cook/steam for a bit, while I searched for my corkscrew.
That's when I remembered that I had left my corkscrew in my Upstairs Neighbor's apartment after her birthday party.
I have a lovely bottle of riesling, sitting in my fridge. Unopened. *sigh*
It would have been perfect, because *cough* the food was spi.cy. *hwha*
Next time, I will measure the Thai red curry paste a bit more carefully.
The final result:
Mmm. Ice cream later on tonight. *woot*