Because we are a family of three omnivores and one vegetarian, I’ve developed a system of cooking two versions of the same dish. It simplifies my life. It’s not a trick that I can do with every dish but with stir fries, it is almost always possible.
In the same pan where I cooked Sam’s vegetarian meal, I heated a couple of tablespoonfuls of cooking oil and, over extremely high heat, I stir fried about 350 grams of thinly sliced sirloin that I had marinated an hour earlier. I cooked the beef just until the meat was no longer pink then I threw in the remaining bamboo shoots and mushrooms stir fry. I continued cooking for another half a minute or just long enough to heat the bamboo shoots and mushrooms. And I had a second version of the same dish to satisfy us omnivores.
What did I marinate the beef with? Soy sauce, oyster sauce, a little rice wine, grated garlic, grated ginger and a bit of sugar.
And how many times have I done this trick of cooking two versions of the same dish to make omnivores and vegetarian happy? A lot, a few of which I was able to document. See the following:
1 – The meaty version of the vegetarian eggplant, pesto and pomodoro spaghetti
2 – The meat counterpart of the vegetarian spicy tofu in coconut cream (Bicol Express-style)
3 – The meaty version of the bibimbap-style rice, vegetables and mushrooms dish
4 – How I transformed a vegetarian pasta into a meaty dish