Me cooking asian food is like asking me to play a round of Jeopardy. You give me an answer and I’m supposed to figure out the question? No you’ve got me turned around. Furthermore, cooking with asian ingredients is like giving me an answer to a question that’s completely out of my realm of knowledge. For now, anyways. 
Jordan has a book called “The Breath of Wok,” by Grace Young and Alan Richardson, from which I pulled most of the ingredients. It pretty much saved me during the preparation of this meal and even offers a bit of historical background of the wok, which is really interesting. It’s more than just a cooking instrument.
The ingredients used were pulled from a fridge (or cabinet) full of leftovers, which made this meal a bit more challenging, but it turned out pretty well, considering.
As usual, we started with a spinach salad, using leftover spinach from our garden. And here’s a close-up. Some tomatoes (diced heirlooms), baby corn, sesame oil, sesame seeds, a dash of lemon juice concentrate, chopped chives, couple bits of feta just for fun and some raspberry vinaigrette.
Asian Fusion Salad
Then came the Stir Fry. We marinated a chicken breast (for a couple days) in sesame oil, soy sauce, salt and pepper and ginger. I added in some diced jalapenos, chopped carrots and chopped baby corn as well and boiled udon noodles.
Chicken Stir-Fry
I’m looking forward to working on the presentation of stir fry…