Chinese!

Josh requested Chinese food for dinner, so that's what I made!

We started off with some beef with scallions, one of his favorites, for sure. It's by far one of the easiest dishes I make and it's made easiest because the amount of prep is very small.

I also made some eggplant which is cut up and steamed and then cooled to room temperature. Meanwhile, you mix up black vinegar, soy sauce, sesame oil, minced ginger and garlic, plus chili oil and then shortly before serving, toss it all together.

Lastly, I tried out the mapo dofu recipe from Cecilia Chiang's The Seventh Daughter. The taste was good and I even could have had it a little spicier. I used local fresh tofu which was less soft than I really like it, but the trade off is soft tofu versus local. I'm not sure which I'll go next time. Also, the sauce was good, but I did want it a little thicker. So I'll do that next time too.

There was a lot of prep for this dish but it came together very quickly as always. It's a keeper, for sure.