These are a few of my favorite meals ...

I'm in a pleasant rut for lunch.

I didn't take pictures because I took pictures of similar meals not too long ago. I don't want to bore you.

But that's really my point, I keep eating more or less the same thing.

Which isn't bad! It's actually good. I don't really get tired of it, and it makes it easy knowing what to eat. It doesn't take toooo long to make, either. Early in the week I make a pot of brown rice for me. Have to repeat that I LOVE the Lundberg Farms Wehani rice, and usually make 1/4 c. of it with 3/4 cup of 'regular' brown rice.

For each lunch I chop up ~1/4 a head of Napa cabbage or bok choy (also known as pak choi), or occasionally even 'regular' cabbage, or mix and match. I often slice up some onion to go with it. Adding other veggies like sliced carrots, broccoli, water chestnuts, bamboo shoots, pea pods, etc. would be fine, but I usually don't. Or mushrooms (shudders to herself)

Stir "fry" / steam in a nonstick pan until greens are as wilty and other veggies are as cooked as desired. (If you're using veggies that cook longer, start them first and add any bok choy or napa cabbage later)

For the sauce I make my own version of a local restaurant's "Veggie Delight" sauce, which by their own vague explanation is "a white sauce with some spices" Hah ha! They're so helpful. White sauce meaning a *Chinese* white sauce, not the butter-and-flour-and-milk kind. Here's a rough sauce guide. I don't measure.

~1/2 cup water
1 tsp "chicken" flavored bouillon (I use a lower sodium one ... use your favorite kind, enough to make 1 cup of broth, but only in 1/2 cup water, unless your bouillon is too salty for that)
2 T. cooking sherry (optional)
1/2 T. cornstarch, more or less
garlic to taste
ginger if desired
pepper if desired (I like cayenne, but black pepper or white pepper work, too)
a drop or two of sesame oil

stir sauce ingredients together to mix cornstarch in well. When veggies are *nearly* done, pour over veggies and continue to stir while sauce boils and thickens. Note that adding the sauce seems to wilt the greens even more, so if you're just doing greens you can add the sauce pretty quick at the start. Serve over rice.

Anyway. It's a pretty quick and easy no-thinking sort of meal, for me, and it keeps me eating healthy lunches.