Well, in truth, only the rice was curried, and not really very much curry used. I just wanted some color to offset the lack of bright red peppers (sniff) in the stir fry.
I didn’t have any fresh ginger, which would have been a really nice touch, but the bok choy, mushrooms, onions, and celery were a nice combination of veggies.
The meat was the remnants of a pork roast with the remaining few tablespoons of fresh salsa, and a spoonful of marinated dried, Julienned tomato strips – which turns out to be a great combination. Generous amounts of lime juice were personally applied to each plate of food. Talk about zing! ;->
Slivered almonds, sesame oil, and sesame seeds sprinkled generously everywhere made this plate really special.