a lazy bento: basic veg stir fry
Our fridge is full. I mean really, really, full. Like, it takes a Tetris master to fit anything into it.
This happens a lot, admittedly. It's something we're working on.
Anyway, veggies take up a lot of space, so this week I made a really simple stir-fry bento from whatever veg I could find in there, in an attempt to clear space (and make a lunch, of course), to serve atop white rice. That wound up meaning onions, snow peas, shiitake mushrooms, oyster mushrooms, bean sprouts, baby pak choy, and scallions. I chopped everything up the night before, along with a generous amount of fresh ginger.
Unfortunately I totally forgot to add the fresh garlic to it in the morning. Bah.
The sauce consisted of random things I threw in a mason jar and shook up, reduced down a bit to coat the veggies. Some combination of soy sauce, mirin, a bit of brown sugar, corn starch for thickening, oyster sauce, stock, and red pepper flake, as I recall.
Despite the red pepper flake, it turned out disappointingly bland and not spicy at all. Bah. I really should have added some Sriracha. Sriracha makes everything better. I must get better at sauces.
But this does go to show that a totally legit bento can totally be thrown together from what's hanging out in the fridge. There's no need to overthink things.