When the newest thing in my neighborhood was the sushi bar, MISO FISHY, the sushi chef Steve, took an avocado and filled it with spicy albacore tuna.
He then decorated it up and served it like this.
It was incredible and is one of my new favorite things.
Easy, quick and delicious.
Take bok choy, grape tomatoes, broccoli, green or white onion and other desired veggies from the fridge, wash and dice to desired size. Crushed peanuts or shaved carrots would go well in this dish.
Warm some olive oil in a pan on medium heat. You can add soy or teriyaki sauce later.
If adding chicken, add to the oil first and let cook up a bit. If adding shrimp they can wait.
Add veggies with a couple tablespoons of water and cover, stirring occasionally to prevent sticking and promote even heating. Add soy or whatever sauce you like with any dry spices about 6 minutes in after the veggies have had a chance to soften up a bit in the simmer. Continue to simmer for 10 minutes depending on heat level.
When it looks ready to eat, scoop a heap on a plate over some warm rice and serve. For a lovely extra flavor, stir in drained pineapple chunks to the pan about 5 minutes before removing from heat.
Be thankful. Eat. Enjoy and be happy. Be thankful some more.