Here is my submission for the Food Prep and Preservation - Sand - Cook a Stir Fry BB.
A rough recipe of what I put in my stir fry
2/3 cup mixed/wild rice
1-1/3 cup water salt
2 T Olive Oil
1 onion - diced
pinch of salt
12 oz Beef - sliced about 3/16" thick and marinated in garlic and teriyaki sauce
6 cups Brussel Sprouts - halved
To document the completion of the BB, I have provided the following:
- post a picture of you preparing some of the ingredients (or the leftovers you are using)
- post a picture of your ingredients in the pan
- post a picture of your finished stir fry!
3 large chicken thighs (have carnivores over tonight!)
half a white onion
1 large carrot
1 stalk celery
1 T. butter
2 T. coconut oil
Sauce (because what's a stirfry without sauce?):
Bragg's amino acid
honey Red pepper flakes
garlic (probably too much)
Sorry, no measurements on these; it's sort of a "smell" amount
Turned out surprisingly well. I thought I should've added more veggies (and would have for myself), but the meat was all gone before the vegetables.
So we don't really have stir fries in Japan, or at least not like the typical Chinese ones. I did cook a traditional Japanese side dish though, Kinpira Gobo". Gobo means burdock. It doesn't have a vast amount of raw ingredients but is very popular in Japan. I usually serve it as part of a Japanese meal which always includes rice and miso soup and three side dishes. The amount I made would serve 4-6 as a side. I used probably 95% organic ingredients.
1 organic Burdock root
Half an organic carrot
Table spoon of canola oil to fry
3/4 cup of dashi (kombu and shiitake slow boiled)
1 and a half table spoons of organic soy sauce
1 table spoon of organic Mirin (no sugar added)
2 table spoons organic sake
Half tablespoon organic maple syrup (traditionally would use sugar but I substitute it)
2 table spoons of organic roasted sesame seeds
Half a table spoon of sesame oil.
-Add kombu and shiitake to pan with one cup of water. Bring to boil slowly.
-Whilst that is happening fill a bowl with water and splash of rice vinegar.
-Cut burdock root sasagaki (shave off small pieces whilst turning burdock round as if sharpening a pencil).
-Collect a few pieces of freshly cut burdock and then slice into thinner strips. Put into the bowl of water.
-After finishing slicing all the burdock, julienne the carrots.
-Change the water in the bowl of gobo.
-Add a tablespoon of canola oil to pan and fry the burdock for a few minutes.
-Next, add the carrot and fry for a few more minutes.
-Combine the dashi, soy sauce, mirin, sake and maple syrup. Add to the pan and fry on high until almost all liquid absorbed.
-Lastly add the sesame oil and the sesame seeds.
(And remember this is just a fifth of a Japanese meal)