today was a good day, and it was topped off by a great dinner. To share this happiness with you all, here is the recipe for my Good Day Stir Fry:

1 cup organic short grain brown rice

sea salt

2 cubes tofu

handful of baby corn shoots

handful of mange tout

1 can of bean sprouts

2 carrots

1 large red pepper

7 medium mushrooms

few leaves of curly kale, pak choi or cabbage

1 medium onion

3 cloves of garlic, finely chopped

1 1/2 inch piece of ginger, finely chopped

1 teaspoon chili paste

dash of paprika

dash of celery seeds

dash of mustard seeds

soy sauce

brown rice flour

1/2 a lime

splash of orange juice

olive oil

sunflower oil

Put the rice on to cook (1 cup rice to 2 cups water plus a dash of salt, bring to the boil then reduce heat and simmer for 40-45 mins). Dice the tofu and let it marinate in some soy sauce. Slice the carrots and steam them in a small pot with some olive oil until soft while you chop and prepare the rest of the vegetables. Put them all in a large bowl, leaving out the carrots, garlic, ginger and other spices.

Heat a generous splash of olive oil in a small pot and add the garlic, ginger, chili and spices. Then mix about 3 teaspoons of brown rice flour and half a teaspoon of salt in a cup and add water to make a paste, then dilute with water until you have a cup of liquid. Let the spices fry in the oil until the mustard seeds begin popping and the garlic begins to brown a little, then add the flour and water mixture, stirring constantly. Now is the time to add soy sauce to taste, a splash of orange juice and the juice of 1/2 a lime if you’ve got it. Bring the sauce to the boil while stirring and when it has thickened remove from the heat.

Heat a small amount of sunflower oil in a frying pan and also in a large pot. Fry the tofu in the frying pan, adding any extra soy sauce to the pan. Put the vegetables in the pot all at once, adding a small amount of boiling water to help them steam, place the lid on top and give the pot a shake. Steam the veggies at a medium-high heat for not too long, maybe 5 minutes, draining out any excess water when they are done. Don’t forget to add the carrots! Serve when the tofu is golden brown and the vegetables and rice are cooked – stir the sauce through the vegetables before serving.

YUM.

maybe it’s time for a little midnight snackeen….

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Uncategorized by michelle