Because I like to eat.

And I like to cook. And because this is what we had in our my sister's garden:



Left: Fresh home grown organic kang kung with garlic, oyster sauce, and soy sauce. Saute sliced garlic in olive oil until garlic begins to caramelize. Then add the kang kung (or whatever nice dark green vegetable is available to you, like bok choi or choi sum) and some soy sauce, oyster sauce, and black pepper. Cook until it's how you like it.

Right: Beef with onions and garlic on rice. Chop beef into small pieces, I used the beef labeled "chop steak" that I buy frozen at Sara Market. Chop whole onion: cut onion in half lengthwise, lay the flat sides down and chop in about 1/3" segments. Because we didn't have onions at home when I started cooking this, I cooked it in two parts - the beef first and then the onions when James came home from the store. 1) Saute sliced garlic in olive oil, add beef, black pepper, soy sauce, and vinegar. Cook until beef is cooked through. 2) Saute garlic (I cook with so much garlic, I should be Korean) and onions in olive oil. Add some soy sauce, black pepper, and vinegar. Cook until caramelized and transluscent. I covered the pan for a minute or two at a time to keep it nice and moist. I actually added a splash of water at one point when it looked like the pan was drying out. Once the onions were done, I added the cooked beef to it and let that meld together for a few minutes. (You can substitute the vinegar with lemon.)

These are so easy to make, you probably didn't need so many details. But I sometimes get requests for recipes, so I thought I'd write it all out. I made this and some pumpkin soup made from local pumpkin for dinner last night. It was good.