Another super easy stirfry meal. The vegetables (broccoli, carrots, cabbage, eggplant, and scallions) were cooked with cumin and turmeric and garlic. A lovely combination of colors, I must say.
Then, when the vegetables were nearing done, I simply made little wells in the vegetables in the pan and broke an egg into them and covered the pan and let them cook for about 5 minutes, poaching them in the vegetable juices.
Then I served it on rice with soy sauce, and if we had them, chopped peanuts (but those are not very local and presently not in our pantry). The cucumber seaweed salad is simply chopped cucumber and scallions, soy sauce, rice vinegar, sesame oil, and dried wakame, all mixed together and given some time to amalgamate.
For dessert, we made watermelon sorbet. Simply chopped up watermelon, mashed it with a potato masher, go the seeds out with a food mill, added some lemon and sugar to taste and stuck it in our ice cream maker until a nice pink stiff slush formed. Delish!