We had this for dinner today and it is wonderful!! If possible when you make this, have an assortment of mushrooms. I used up all that I had picked up last week and the flavor was just great!
Pepper Vegetarian Rice - Grace Young, Stir-Fry to the Sky's Edge
1 cup brown rice
2 teaspoons plus 2 tablespoons peanut
or vegetable oil
2 large eggs, beaten
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes
1 cup 1/4-inch diced carrots
4 ounces fresh shiitake mushrooms, cut into
1/4-inch dice (2 1/3 cups)
1/2 cup vegetable broth
1/2 cup chopped scallions
1/4 cup pine nuts, roasted
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Put the rice in a l-quart saucepan and wash in sev-
eral changes of cold water until the water runs clear.
Drain and level the rice. Add 2 cups cold water. Bring
the water to a boil uncovered over high heat. Reduce
the heat to medium, and simmer the rice until most
of the water has evaporated and little craters appear
on the surface, 4 to 5 minutes. Reduce the heat to low,
cover, and simmer 10 minutes or until the liquid is
absorbed. Turn off the heat and let stand 5 minutes. (Or cook your favorite way)
Fluff the rice, cover, and allow to cool completely
before refrigerating.
When ready to stir-fry the rice, heat a 14-inch flat-
bottomed wok over high heat until a bead of water
vaporizes within I to 2 seconds of contact. Swirl in
2 teaspoons of the oil, making sure the bottom of
the wok is completely coated in oil. Add the eggs
and cook 30 seconds to I minute, tilting the pan so
that the egg covers the surface as thinly as possible to
make a pancake. When the bottom is just beginning
to brown and the pancake is just set, using a metal
spatula flip the pancake and allow it to set, about
5 seconds, before transferring it to a cutting board.
Cool, then cut the pancake into bite-sized pieces.
Swirl 1 T. of the remaining oil into the work, add the ginger and red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the ginger is fragrant. Add the carrots and mushrooms and stir-fry 30 seconds or until all the oil is absorbed.
Swirl the broth into the wok and stir-fry I minute or
until almost all the broth has evaporated. Swirl in
remaining 1 tablespoon oil, add the scallions and rice,
and stir-fry 2 to 3 minutes, breaking up the rice with
the spatula until it is heated through. Add the pine
nuts and soy sauce, sprinkle on the salt, pepper, and
the reserved egg pieces, and toss to combine.
Serves 2 to 3 as a main dish or 4 as part of a
multicourse meal.
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Please excuse the format - don't know why I can't correct my scannings...
Pepper Vegetarian Rice - Grace Young, Stir-Fry to the Sky's Edge
1 cup brown rice
2 teaspoons plus 2 tablespoons peanut
or vegetable oil
2 large eggs, beaten
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes
1 cup 1/4-inch diced carrots
4 ounces fresh shiitake mushrooms, cut into
1/4-inch dice (2 1/3 cups)
1/2 cup vegetable broth
1/2 cup chopped scallions
1/4 cup pine nuts, roasted
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Put the rice in a l-quart saucepan and wash in sev-
eral changes of cold water until the water runs clear.
Drain and level the rice. Add 2 cups cold water. Bring
the water to a boil uncovered over high heat. Reduce
the heat to medium, and simmer the rice until most
of the water has evaporated and little craters appear
on the surface, 4 to 5 minutes. Reduce the heat to low,
cover, and simmer 10 minutes or until the liquid is
absorbed. Turn off the heat and let stand 5 minutes. (Or cook your favorite way)
Fluff the rice, cover, and allow to cool completely
before refrigerating.
When ready to stir-fry the rice, heat a 14-inch flat-
bottomed wok over high heat until a bead of water
vaporizes within I to 2 seconds of contact. Swirl in
2 teaspoons of the oil, making sure the bottom of
the wok is completely coated in oil. Add the eggs
and cook 30 seconds to I minute, tilting the pan so
that the egg covers the surface as thinly as possible to
make a pancake. When the bottom is just beginning
to brown and the pancake is just set, using a metal
spatula flip the pancake and allow it to set, about
5 seconds, before transferring it to a cutting board.
Cool, then cut the pancake into bite-sized pieces.
Swirl 1 T. of the remaining oil into the work, add the ginger and red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the ginger is fragrant. Add the carrots and mushrooms and stir-fry 30 seconds or until all the oil is absorbed.
Swirl the broth into the wok and stir-fry I minute or
until almost all the broth has evaporated. Swirl in
remaining 1 tablespoon oil, add the scallions and rice,
and stir-fry 2 to 3 minutes, breaking up the rice with
the spatula until it is heated through. Add the pine
nuts and soy sauce, sprinkle on the salt, pepper, and
the reserved egg pieces, and toss to combine.
Serves 2 to 3 as a main dish or 4 as part of a
multicourse meal.
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Please excuse the format - don't know why I can't correct my scannings...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com