Tuesday, January 12, 2010
I used ground turkey, and I added chopped baby bok choy because I think it adds better color and nutrition. In addition, I had to omit most of the chili sauce due to the low tolerance level of the kids. However, I did add some! This is a big step, considering they used to cry whenever they tasted a chili pepper in months past. And finally, I don't make mine with lots of goopy sauce; it's actually kind of dry. We prefer it like this :)
All I do for my ma po is brown the meat, add some black bean sauce and chili garlic sauce, and cook a bit. Then add chopped fermented mustard greens, fresh chopped bok choy and stir to wilt. Then add in the cubed tofu. I used firm tofu just because the kids like it like that. I add some water for a little sauce, and thicken with cornstarch. You see, it's not like genuine ma po tofu, but it's close enough that I'm gonna call it that!
I gave him rice, so I could make two carrot crabs to display. I just got some new cutter toys, and wanted to try them out! They really make cute details a lot easier!
Finally, I made crinkle cut cucumber baran, a peapod flower, some romanesco and a cherry tomato. I put the fruits in a separate container so they wouldn't get sauce on them. He has a cute tiny mini mandarin, sliced kiwi and some cherries.
Oh, I forgot to mention that this is a new bento box from Marukai in Hawaii! It's stainless steel, with a tight-fitting plastic lid. I have these in lots of shapes and sizes, but this is the first time I've seen it in a flat square shape. It's shallow, so I can't fit large things in here, but it means that you can see everything pretty clearly in the shot. It's kind of cool :)