Sunday, December 16, 2012

Quick Veggie Stir Fry & Sticky Rice

My very favorite stir-fry combination is a blend of Asian eggplants, good mushrooms, and red pepper; they're so incredibly delicious together. I know some of the ingredients feel fussy, but I promise, if you take the time to visit your local Asian market and pick up mushroom soy sauce and aji-mirin (sweet rice cooking sauce), you will not regret it.

I also want to mention that there is oyster sauce in this recipe. Ian and I do eat bivalves (oysters, clams, mussels, scallops) as they do not have nervous systems (although we do try to be careful about where they're grown/collected for environmental reasons). If you do not eat oyster sauce, I would recommend subbing that some vegan black bean and garlic sauce.

Get your rice started first, then the stir fry. Easy, fast, and good!

Quick Veggie Stir Fry

Originally posted on This, That, and the Other
For the hottie in a hurry. You could really throw any veggies in here, just adjust the cooking time as needed.

1 Tbsp vegetable or peanut oil
1-2 long, Asian eggplants, sliced down the center lengthwise and cut 1-inch slices on the diagonal.
8 oz mushrooms, oyster or shiitake if you can, otherwise baby portabellas will work fine
1 red pepper, julienned
1 Tbsp. oyster sauce
2 Tbsp. mushroom soy sauce
2 Tbsp. aji-mirin (sweet rice cooking sauce)
1/3 cup water
dash of pepper
Mix oyster sauce, mushroom soy sauce, aji-mirin, and water in a small bowl. Set aside.

Heat oil in a saucepan over medium-high heat. Once oil is smoking, add the eggplant. Cook the eggplant for  a minutes or so before tossing, letting it brown. Cook for 1-2 more minutes more, tossing occasionally. Add the red pepper, also giving it a little time to brown. Cook for 2 minutes, then add mushrooms. Stir-fry vegetables for about 5 minutes more. Once vegetables are pleasantly browned, add sauce, stirring so that vegetables are coated evenly. Cook for a few more minutes until sauce has thickened and dash with pepper, adding water if you need to to avoid sticking. Serve immediately over rice. 
Serves 2, 175 calories per serving with 8 grams of protein. High in fiber, manganese, piacin, potassium, riboflavin, selenium, and vitamins A, B6, and C.

The Perfect Rice

Perfected after much trial and error! This rice is great for stir-fries as it is nice and sticky. Leftovers used within a day or so make great fried rice

2 cups rice, jasmine preferred although any white long-grain will do
3 cups water
1/2 tsp salt

Mix the rice, water, and salt into a pot. Cook, uncovered, over medium-high heat for 8-10 minutes, until the water level is just at or below the rice and the water is bubbling through the rice. 

Reduce the heat to low and cover. Cook for 14-16 more minutes. 
Serves 6, 215 calories per serving with 4 grams of protein per serving.

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