SueF was out (retired) but they pulled her back in tonight... so it's Bachelor Chow.
From the freezer: some homemade stock ice cubes, and a fish filet that's been there probably longer than my granddaughter has been alive.
From the garden: a couple jalapenos, a small bell, and some brussels sprout leaves (they're somewhere between cabbage and collards).
From the fridge and counter: ginger, garlic and scallions.
From the pantry, facing heaven chiles, green Sichuan peppercorns, fermented black beans, black vinegar, rice wine, sugar, sesame oil, cornstarch, Momofuku tamari, rice stick noodles.
Marinated the fish in tamari and rice wine - after thawing, there wasn't much fish, but I'm committed.
Separate piles for oil-flavoring, aromatics, veg, garnish (the scallions).
Sauce of stock, tamari, sugar, vinegar, cornstarch, water to make a cup.
Boil water for noodles, drain.
Heat oil, scorch the chiles and peppercorns, scoop into bowl where fish is marinating.
Add the aromatics, stir fry a bit, add the veg, stir fry until the leaves look cooked, add the fish, noodles and sauce, simmer, stirring a couple times. Serve, garnished with scallion.
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang