Showing posts with label lychees. Show all posts
Showing posts with label lychees. Show all posts

Ham & Veggie Stirfry Bento

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Ham & Veggie Stirfry


Because I had a lot of different vegetables left in the fridge and the weekend is already looming closer, I decided to use them in a stirfry with some noodles.  So in this stirfry, you find (besides the udon noodles) ham cubes, zucchini, eggplant, green asparagus, snow peas, spring onion, a mini corncob, a few shiitake and the last shimeji.

For dessert, I packed an apricot, a few lychees, a saturn peach, white grapes and half an apple.

Bon appetit.

Chicken shawarma bento

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No bento yesterday because I fell asleep on the couch on Monday evening and didn't have to courage to make something fancy in the morning. Yesterday's lunch was therefore just a cheese sandwich with some soup, hardly worth posting about, let alone taking pictures.

Now that I had caught up on the sleep department, I was up and ready to make myself another lunch in my favourite sakura box.

Last night dinner consisted of an easy homemade fastfood (ready in 20 minutes!) : shawarma. We call it shoarma or gyros but according to wiki, shawarma should be the correct "English" spelling.

The bento has chicken shawarma, iceberg lettuce, some cherry tomatoes and aioli for the savoury part, some pitta bread as baran and clementine, white and blue grapes, lychees, blueberries, pomegranate seeds, apricot in the sweet section.


How-to Chicken Shawarma :

Making this dish is so easy that you can hardly call it a recipe, but here you go .

Ingredients for 2 servings :

* 1 box of mushrooms
* 1 red bell pepper
* shredded iceberg lettuce
* 2 onions
* 260g chicken fillet
* 1 tsp olive oil
* 1 TBS of shawarma spices
* 4 pitta breads
* aioli

Slice the chicken fillets into strips, and dice the mushrooms, bell pepper and onions. Put everything but the bell pepper in a bowl and mix with the shawarma spices.

Fry meat and veggies in a teaspoon of olive oil. Add the bell pepper a bit later on, so that it keeps a bit of crunch (and isn't all mushy).

Heat up the pita breads in a toaster, fill the warm bread with lettuce and the shawarma and serve with some aioli. The aioli can be homemade, but we always have a storebought jar in the fridge, so that's what I used last night.

That's all there is to it, quick simple and very tasty.
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