Here is a nice and simple stir fry with a bit of a punch. I wanted to post one last time before my friend kristin from Canada gets here. Between work and fun there will not be much time for blogging, but i will be sure to update on our food adventures. Will be in Japan for a few days so hopefully i remember to photograph the food...mmmm....Be back at the beginning of august, unless i can squeeze a post in sooner. I have walnut recipes gallore, but i will detail that later.
My Simple Stir Fry with a Kicker
2 tbsp. Extra virgin olive oil
3 c. Veggies of choice*
2 c. Cooked brown rice
Soy sauce (to taste)
1 Minced clove of garlic
1 tsp. Basil
1 c. Cubed extra firm tofu
Korean pickled hot peppers + juice
(use desired amount, I ended up adding more to it once it was finished and being devoured.)
* I used onions. carrots, celery, hot pepper and zucchini.
Saute veggies (except zucchini) for 5 to 10 minutes. Add tofu, zucchini, basil, cracked pepper, garlic and some soy sauce, saute another 2 to 5 minutes. Then add the brown rice with a bit more soy sauce. Cook another 5 minutes. In the last minute of cooking add the pickled peppers and juice. Finitoed.
I am sure other pickled peppers would work too. The ones I used were whole (so i chopped them) and in a dark brown juice. A friend gave them to me and i am so glad she did. I started adding them to other dishes like mock chicken burgs and such. They jazz up food nicely.