These recipes started out life as stir-fries. But I found it's lazier to do them in the microwave. Also healthier and lower-calorie since I don't use oil. But since they're no longer stirred or fried, what can I call them? A lot of fast-food Chinese restaurants offer "rice bowls" and, well, I usually eat these dishes with rice. Although sometimes with noodles. But if I just call them "bowls" that would be a little too generic. Ah, well.

I've found that I can add almost any vegetable (if I don't go crazy and overdo it) to any of these recipes and it doesn't alter the unique character. So, I'm putting in the ingredients that I consider essential, with the understanding that I never cook these so stark. Depending on what's in the fridge, what's on sale at the market, what's ripening in my garden or my whim, I'll add any or all of the "optional veggies."

Garden Teriyaki

1. Go into the garden and pick a lot of what looks ready and good. Pictured here is today's catch: leek, snow peas, bok choy, rattail radish and a few sprigs of broccoli. If you don't gave a garden, skip to step 2.
2. Go into the fridge and pull out what looks good. Today's catch included shredded zucchini and an apple* fresh from the garden yesterday, shredded carrots, an onion and some red bell pepper. If your fridge is empty, go shopping and come back to step 2.
3. Cut all veggies into bite-sized pieces. Along with 1 clove of garlic and a touch of ginger, microwave for 4 minutes.

Sauce:

1 T oyster sauce
2 T apple juice concentrate*
1/4 cup Miracle Marinate
1 Tablespoon corn starch

Mix sauce, microwave 1 minute, stir, nuke another minute. Pour sauce on veggies, add meat or meat substitute (Tofu Jerky pictured here) and rice if desired (or serve rice separately), mix. Top with slivered almonds. Serves 2.

*Yes, I know you're supposed to use pineapple for teriyaki, but apples grow in my garden and pineapples don't. Alright you can use pineapple if you want to be a purist. Or just substitute pine nuts for the almonds to be sort of a purist.

Spicy Cabbage

2 cloves garlic
lots of shredded cabbage
shredded carrots
1 bunch green onion
4 oz meat or meat substitute (stir-fried beef is pictured here)

Optional veggies: shredded Daikon radish, bell pepper (any or all colors)

Sauce:

1 dollop chili sauce (more or less to taste)
2 Tablespoons Hoisin Sauce*
1/4 cup Miracle Marinate
1/4 teaspoon 5 spice powder
1 Tablespoon corn starch

Instructions: Microwave garlic, cabbage, carrots, and optionals for 2 minutes. Add green onion and microwave another 2 minutes. Mix sauce, nuke 1 minute, stir, another minute. Pour sauce on veggies, add meat and rice if desired (or serve rice separately), mix. Serves 2.

*on Hoisin Sauce. My favorite is Dynasty, but I can't find that anywhere near me. Second choice is Wei-Chuan, third is House of Tang. If all you can find is Sun Luck, don't even bother. Instead, substitute soy sauce and double the 5 spice powder.

Kung Pao

2 cloves garlic
1 stalk celery, bite-sized pieces
1 bunch green onion
1 can water chestnut
4 oz meat or meat substitute (my favorite is Tofu Jerky, pictured here)
1/8 cup peanuts

Optional veggies: shredded carrots, shredded Daikon radish, bell pepper (any or all colors)

Sauce:

1 dollop chili sauce (more or less to taste)
2 Tablespoons vinegar
1/2 cup Miracle Marinate
1 Tablespoon corn starch

Instructions: Microwave garlic, celery and optionals for 2 minutes. Add green onion and microwave another 2 minutes. Mix sauce, nuke 1 minute, stir, another minute. Pour on veggies, mix, add rice if desired (or serve rice separately), mix, top with meat and peanuts. Serves 2.