Monday, January 21, 2008

Nutty Rice and Mixed Stir-Fry... plus...

This is the most important recipe of all of them. I invented it for our first anniversary. Marcie instructed me to come up with something a little different and tasty that would not remind her of teriyaki or sweet and sour. The following is what I came up with as a base starch.

Originally intended to be a reddish sauce that would color the food the same way, the dish evolved when the rice came out brownish instead. I had called it "redhead rice" but Marcie changed it to "nutty rice," reflecting its flavor and smell, as well as her opinion of the ingredients as I worked on the whole thing.

*Nutty Rice*

1 cup cashews, unsalted:
1/2 cup broken
1/4 cup whole
1/4 cup crushed

1 tbsp crushed sesame seeds
1/4 to 1/2 clove garlic, crushed
1 tsp crushed ginger
1/2 tsp fresh ground pepper
2 tsp La Yu Fire Oil
1 tbsp red bell pepper olive oil
1-2 tsp sesame oil
2-3 tbsp soy sauce
1 ton of heartfelt devotion
4-6 cups of steamed rice (2 cups uncooked)

Mix all the ingredients, save for the rice. Dump them into a heated pan or wok and immediately fold into the steamed rice which should be added just as the oils and soy sauce begin to boil. Can be eaten alone or used as a base for stir fried food.

*Sticky Mixed Stir-Fry*

1 steak, cut into shirt strips
1-2 chicken breasts, cut into short strips
The night before you are to serve, mix 1 tbsp Hunan red chile paste with 2 tbsp honey and 4 tbsp of black bean garlic sauce. Marinade the meats and make a small additional amount for cooking with.

1 diamond-cut red bell pepper
1 onion very thinly sliced
8 oz mushrooms, to suit tastes
2 cups Chinese/snow peas
1 cup Bean sprouts
1 cup cashews
2 tsbp peanut oil
A little bit of deviltry (2 pinches and a kiss)

Heat the peanut oil and add the meat first, with the cashews. After the meat has been stir-fried a bit, add the onions, the bell peppers, the mushrooms and any other vegetables, the heaviest first and the fastest-cooking last. Add any additional sauce reserved before the marinade. Cook until the onions become dark and caramelized, then remove. Serve over rice (as above) or noodles.

The caramelized onions will help make the rice and other items stick for novice chopstick users because they are sticky and circular to boot.

Tomorrow, I will post Marcie's modified cookie recipe. Everyone wants to know what is different about it, since it is a basic tollhouse recipe... There are some differences, which I will share. I may not post the last dream right away. Eventually, though. I have a lot more to post after they are done. More moments, more memories...