What I Had for Lunch Today: Stirfry with Broccoli and Chestnuts
Deep-fry cubes of tofu, and nuke some broccoli. Then stir-fry a couple of scallions, cut into 1" pieces, in hot oil. Add a splash of white wine, a splash of soy sauce, a couple of spoons of ginger syrup (or a bit of chopped fresh ginger and a couple of pinches of sugar), a few of the chestnuts, the broccoli, and the tofu, and toss it just until everything is hot. Drizzle with toasted sesame oil.
This is served with rice and, in my house, plenty of Lan Chi Szechuan Sauce with Garlic.