Keeping with out vegetarian theme, tonight we had squash and tofu over rice. I first boiled the squash until tender and then mixed them with tofu, soy sauce, Siracha, oyster sauce, and sesame oil. Normally, I would use a wok for this, but since I had started boiling the squash in a regular pot, I used that to do the last bit of cooking. Now I know why my Mom always uses her wok. The regular pot just doesn't get hot enough to get anything remotely near a stir fry. Nick is a good husband and dutifully ate it while I had two boiled artichokes and a peach.