Tuesday, September 14, 2010

What's for Dinner? Local Take on Stir fry

All the veggies in this dish were from the farm: green bell pepper, boch-choy, carrot, cherry-bomb pepper, green onion, whole onion, parsley, etc.
I steamed some basmati rice (okay, not so local...) and made a quick peanut sauce: ground peanuts, soy sauce, homemade chicken stock+corn starch, star anise, rice vinegar, s&p, water (to thin it out) and some more spices.

Make a bed of rice, top with sauteed veggies, drizzle peanut sauce and peanuts, serve with a few sprigs of arugula. (I also served it with some leftover sliced beef that my mom made a night before).

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