My last post I mentioned that I was going to make a stir-fry with the pineapple I had on hand… you may recall that before I began that post that I had messed up making tea… it should have been a sign… *sigh*… I was missing two key ingredients to that stir-fry, but I didn’t realize how key they were until later, and my brain appears to have been elsewhere because then I burnt the stir-fry. I was able to salvage about 3/4ths of it. No worries, it was edible, and for the leftovers I added some brown jasmine rice and that did a nice job of covering up the mistakes I’m about to tell you about.
It started out just fine, so I didn’t have a lime or pineapple juice, it’ll be ok. My biggest mistake was too much tamari and not keeping my eye on it. I misread the instructions and instead of ‘stir-frying’ for 15 minutes (as in constant stirring) I covered the wok and walked away for 15 minutes… ummmm…. no, that’s not a good idea. I was actually in the kitchen, cleaning up, just letting it simmer and marry… when I lifted the lid, I was presented with burnt quinoa on the bottom of my wok…. oops. I carefully got the top layer of stir-fry out of the wok, and called it dinner. Without the extra sweetness from the missing pineapple juice and the zing from the lime, the stir-fry was, well, salty, to say the least. But with the addition of rice, the saltiness was tamed. I’m still giving this stir-fry an awesome, because I remember the last time I made it, it was amazing.
But that didn’t ruin my weekend. 😉 My ‘taste-tester’, ‘little-bit’, and I took a stroll near the water’s edge and had a great afternoon…
it needed a bit more sweetness, that celery turned out to be very strong… I added a splash of maple syrup and a handful of frozen blueberries…. better, I could still taste the celery, but it wasn’t too bad….
I didn’t take an ingredients picture because, I was in the create mode and just wanted to go with it. But here’s the recipe as I recall it… feel free to adjust and substitute out veggies, these are what I had on hand.
by the auspicious squirrel
- 2 cups water
- 1 cup brown jasmine rice
- olive oil
- salt and pepper, to taste
- onion, cut in half then in thirds to make wedges
- 3 cloves of garlic, minced
- red bell pepper, chopped
- handful of baby carrots, julienne
- head of broccoli, florets cut into bit-size pieces, stem peeled and then sliced on the bias
- baby bok choy, leaves removed from stems and cut chiffonade, stems sliced on the bias
- 2 stalks of celery, sliced on the bias
- 1 pkg baked smoked tofu, sliced
- 2 portobello mushrooms, sliced
- 2 cobs of corn, roasted, then removed from cob
- ginger marinade
- baja lime marinade
- Combine water and jasmine rice in a 2 quart pot with a lid, bring water to boiling, stir once. Replace lid, reduce heat to low, and simmer 50 minutes. (Or follow package directions) Meanwhile, prepare stir-fry.
- Heat olive oil in a wok at med-high heat, add onions, garlic and salt. Stir-fry a few minutes, until onion starts to become translucent.
- Add vegetables in order of cooking times, starting with items that take the longest first… add red pepper, carrots, broccoli stems, bok choy stems, and celery. Remember that I ‘cut and add’ throughout the cooking process. Let simmer 5-8 minutes.
- Add items that don’t need as long next… add smoked tofu, mushrooms, cook until mushrooms start to get tender, 3-5 minutes.
- Add items that need very little time last… add corn, broccoli florets, and bok choy leaves, also add a splash of aji-mirin, cover and cook until broccoli is bright green, 3-5 minutes
- For the sauce, add splashes of tamari, ginger marinade, lime marinade, and more aji-mirin, cover and simmer a few minutes more to allow flavors to marry. Taste and adjust.
- Then using the ‘cornstarch method’, add cornstarch to stir-fry and stir to coat the veggies with the now thicker sauce. Remove from heat.
- Serve stir-fry over a bed of rice, and top with peanuts. Enjoy.