Make these Mexican fajitas meatless!
We have been eating a lot more veggies lately, compared to a few years ago. I think it’s a combination of age catching up to us, plus a desire to eat more healthily and lose a bit of weight. So when we were thinking of making our grilled chicken fajitas, I also contemplated doing a meat-free fajita using mushrooms.
Personally, this was one of the first dishes that I LOVED in Korean food.
I promised that I would write this recipe down for you last time when I posted on how to make Bulgogi. This recipe calls for a bit more work in terms of prep but the pay-off is really delicious so I think it’s worth it. And if you have spent enough time in the kitchen cutting veggies, then this should not be too hard for you.
Try this simple and delicious recipe with healthy black (wood ear) fungus, and you’ll be sold on it too!
Have I told you that I’m a pretty easy sell? I totally believe in sales gimmicks and this is why I never let those Kirby people in unless Nate is there at home with me. If I was alone, I’d be the proud owner of a really expensive vacuum cleaner (and I hate vacuuming). Why do I even let them in? Because I’m pake, see, and they always offer to clean one room for free! ^_^
I was at the market the other day buying vegetables and the vendor lifted this packet of black fungus to me. At first I didn’t know what it was she was trying to sell me but once I understood, I was tempted to get it. It’s not often that I can find fresh black fungus here.
Turns out, this vegetable vendor was a pretty good salesperson. “It’s very good for your health,” she said, “and it’s my last big pack.” She went on to convince me that it was really tasty and I would enjoy it. She could see that I was sold before I even nodded and, with a big grin, added it to my bag of other vegetables. Thankfully, in this case, it was just a pack of wood ear fungus that make for delicious eating and thus, totally justifiable. Right honey?