A big batch of leftover PINEAPPLE FRIED RICE
was the starting point for this meal with 3 other dishes from The Essential Wok Cookbook.
The two main dishes were pure meat dishes so I added a pure vegetable recipe to the bill of fare. The cooking method was a combination of steaming and stiir frying. The veggies are placed on the wok and cooked covered for the first 4 minutes and then they are stir fried to finish. The resulting dish was very tasty from both the veggies and the sauce it was stir fried in to finish. The veggies had a little snap to the outside and were very tender on the inside. A sign of how good this recipe was is the fact that people who were not veggie lovers took seconds and even thirds