So, what do you do when you've gotten carried away
Occasionally, when they're on sale, I buy those tubes of spice blend or paste to keep on hand. They have a longer shelf life than fresh, seldom used items. Today, I have lemongrass and ginger pastes.
Locally grown goodies from the farmers' market are: Spring onions, Brussels sprout greens and mung bean sprouts. Let's stir-fry!
2 t. coconut oil
1/2 t. sesame oil
2 carrots, sliced on the bias
a few spring onions, sliced on the bias
1 garlic clove, minced
3 c. cold, cooked rice
1 c. cooked chicken, shredded or chopped
a handful of sprout greens, cut into strips
1 c. bean sprouts
1/2 t. salt
1 t. pepper
1/4 t. lemongrass paste
1 t. ginger paste
1 T. hoisin sauce
Prepare all recipe components before beginning the cooking process. Stir-frying is quite fast! The goal is for the veggies to retain their bright, fresh appearance and to still be crisp-tender to the bite.
Heat oils in bottom of wok on medium-high heat. Add carrots and cook for a minute or two, then add spring onions and minced garlic. When veggies are a little soft, turn up the heat, add rice and stir-fry rice until it begins to brown. Add chicken to heat through. Toss in sprout greens and beans sprouts. Stir food around in wok to insure even browning.
Salt and pepper everything to taste... but be very conservative with the salt at this point. We're not done seasoning and hoisin is rather salty. You can add to your dish, but never take it away once it is too salty.
Stir together lemongrass and ginger pastes and hoisin. Mix into wok ingredients and simmer for a minute or two. Taste once again for seasoning, then eat immediately.