Well, maybe it was boring, but it wasn't bad. I spent most of the day puttering around on various projects. I also planted spinach, scallions and Chinese (or leaf) celery. As a result, dinner was not going to be an important meal. I wanted something a little more involved than pouring some marinara on some noodles, but I didn't want a big production, either.
I started out with some "wok oil," which is oil that has been infused with onion, garlic, ginger and cilantro (House of Tsang brand). I was too lazy to chop up the seasonings tonight. The wok oil has impressed me as too harshly garlicky in the past, but it didn't bother me tonight. I stir-fried some water chestnuts and boiled bean sprouts for two and a half minutes, then added some cooked chukasoba noodles and cashews, then the sauce. The sauce proportions were two tablespoons shoyu, one tablespoon water, two tablespoons sake, a teaspoon of sesame oil and sugar to taste. I wanted a sweet stir-fry, so I added a lot of sugar. I cooked it until it seemed heated through, then sat down for dinner.
The sauce ended up being pretty bland and undistinguished, just like the food's appearance (maybe I should've added some slivered carrots for color, or a green garnish of some sort). The veggies didn't have that ideal fresh crunch you want in a really good stir-fry. But I have to admit that I didn't care tonight. It was simple, it was undemanding, it was filling. It was exactly what I wanted out of dinner tonight. Sometimes wonderful culinary pyrotechnics are just so much overkill. Some other time I can take this basic plan and tinker with it. For tonight, it was just what the doctor ordered.