More Chinese food than I’ve cooked since our weekly feasts through the pandemic.
I made ginger scallion noodles (been on my list for ages, just fantastic), mushrooom pot rice, soy and butter sautéed black mushrooms, garlicky bok choy, and shrimp with black mushrooms in a sichuan doubanjiang based sauce.
I was oddly pleased that I made everything in one pan, except boiling the noodles 
Mushroom pot rice was the crowd favorite, though the ginger scallion noodles were mine!
Like that wasn’t enough, after clearing everything up, I baked two sets of brownies for tomorrow — didn’t even eat a single one! (Erm… let’s not count edges and crumbs and what stuck to the knife.)
