Comments on: A “Healthier” Stir-Fry a la Marketman

By: Cristy

Cristy — Sun, 19 Jan 2014 15:12:05 +0000

Beautiful photos, MM!

By: Susan

Susan — Wed, 15 Jan 2014 08:48:04 +0000

Nah, my iPad is the oldest version…lol

By: marilen

marilen — Mon, 13 Jan 2014 23:51:22 +0000

Great way to use up the Smithfield ham!!

By: natie

natie — Mon, 13 Jan 2014 21:36:07 +0000

You had me at ‘ham’.. The dish looks like a jewelry case of a very rich person!!!

By: Marketman

Marketman — Mon, 13 Jan 2014 09:27:06 +0000

Susan, you must have one of those snazzy new ones, with “retina?” screens or something… :)

By: Susan

Susan — Mon, 13 Jan 2014 09:01:01 +0000

Wow your pictures are incredibly life like, I thought my iPad was “smoking”!

By: Marketman

Marketman — Mon, 13 Jan 2014 06:28:03 +0000

Getter Dragon 1, you are SO RIGHT. It is indeed succotash, corn, lima beans, peppers, etc. except I put the Asian flavorings… :) Clarissa, I LOVE Korean food; had a Korean roommate for 3 years in college along with a Portuguese guy and another Pinoy.

By: Carmela C.

Carmela C. — Mon, 13 Jan 2014 06:24:28 +0000

Happy New Year! Our family’s been eating a lot of tofu and more vegetable dishes too MM to make up for all the holiday eating!

By: Getter Dragon 1

Getter Dragon 1 — Mon, 13 Jan 2014 03:42:37 +0000

Looks like succotash.

By: Clarissa

Clarissa — Mon, 13 Jan 2014 03:07:48 +0000

I do that leftover thing with bibimbap, ever since I learned to make it. (It used to be pasta but I can’t work greens into the pasta too much). It works great the same way, and has no need for other ulam to go with it. The only staple in my bibimbap is the rice, the store bought chili paste gochujang, and sesame oil. Then everything else varies. You should try it, if you are open to Korean food!