Sunday’s breakfast for dinner consisted of several different vegetables sauteed until crisp/tender and seasoned with soy sauce, garlic, and ginger. In a separate pan i soft scrambled two eggs and laid them on top. The vegetables I used were mushrooms, onions, carrots, celery, broccoli, snow peas, and kale. sometimes I leave the kale raw but this time I cooked it. Except for the chopping, this is a very simple and quick dish which nonetheless is quite satisfying.