This is sort of the simplest expression of halfassed asian food, and it looks reasonably distinguished for how simple and easy it is. One of those things that is nice to make when I’m not feeling any particular inclination toward any variety of food, but need to cook and eat something. This particular batch had a little problem, in that I forgot to add any garlic until it was done. I just fried some garlic in oil (mostly “vegetable” oil (which is mostly soybean), with a little sesame for smokiness) with a dash of shoyu and topped with it to fix, and it turned out edible.
Because it is such a simple, ubiquitous dish, I tend to use it for judging asian restaurants. It is almost as easy to make nasty as it is to make, and shows technique and ingredient quality clearly because of its simplicity.
