
3 cups Forbidden Rice
6 garlic cloves
1 package vegetarian prawns
1 green bell pepper
1 purple onion
1 can sliced water chestnuts
1 can bamboo shoots
soy sauce
miso paste
ginger
red pepper flakes
While the rice is cooking, dice up the bell pepper and onion. Set that aside in a bowl. Mince the garlic. Mix about 1/3rd the minced garlic in with the rice as it's cooking. Put the rest of the minced garlic in a small bowl. Cut up the vegetarian prawns. I did them in thirds, but I probably should have cut them smaller. Heat up a wok. Pour in some extra virgin olive oil and the minced garlic. Spoon in some miso paste. Stir it up a bit and pour in some soy sauce. While that's heating up, grate some ginger into the wok. Throw in a pinch or two of red pepper flakes. Toss in the prawns, and coat them with sauce. Then toss in the veggies. You may need to pour in a little bit more oil. Evenly distribute the prawns, sauce, and veggies. Next toss in the water chestnuts and the bamboo shoots with the water in the cans. This will help cut down on the saltiness. Stir everything up, and let the sauce reduce for about 10 minutes or so.
Serve over rice.
Serves 4
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