Top left: Vietnamese mango (at least that's what I call it), longans
Top right: zucchini stir-fried in ginger-scallion sauce, grape tomatoes, onion & garlic flavored tofu triangles, shrimp gyoza, soy sauce fish
Bottom right: carrot noodles stir-fried with zucchini, string beans, red bell pepper, and yellow bell pepper (used this recipe but substituted the carrot noodles)
Bottom left: lid of my new usagi bento box that I picked up while I was in Houston

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I am finally back home! This is the first "live" bento of April. It felt good to be in the kitchen again -- I missed making bento lunches. =^.^=

My family sent me home with an entire crate of mangoes, so I'll be packing them all week. The ginger-scallion sauce for the zucchini is courtesy of Trader Joe's, and the onion & garlic tofu is made by Nasoya (I just fried it up this morning). The gyoza were pre-made (see Prepared Foods List for brand) -- I did make an outstanding batch of veggie gyoza while I was in TX. I'll have to make them again and post the recipe.