I dodged the rain yesterday to pick up dinner from Soul Vegetarian. Instead of the
salad plate I ordered the Jerusalem Rice Dish. It's stir fried vegetables over brown rice with ginger dressing. It was so good I created my own today.
Stir fry is easy. It takes 15 minutes if you already have cooked rice. Or you can bake some
brown rice like Alton Brown. I can't imagine that this is more difficult to make than Hamburger Helper or more time consuming than a Stouffer's lasagna. Best of all you can use any vegetables in your refrigerator.
Gluten-free. Vegan. Très good.
my ingredients
coconut oil (or vegetable oil)
1/2 white onion, medium dice
1 garlic clove, minced
2 inches fresh ginger, peeled and minced
2 small Japanese eggplants, halved and sliced into half moons
1 broccoli stalk, florets chopped and stalk thinly sliced
shitiake mushroom tops, sliced
cilantro, chopped
scallions, thinly sliced
tamari (gluten free soy sauce), to taste
red pepper flakes
kosher salt and pepper to taste
water, as needed
how i made it
1. Saute onions in 2-3 tablespoons of oil over medium-high heat until slightly brown. Add garlic, red pepper and ginger, cook for one to two minutes.
2. Add eggplant, cook until softened. You may have to add more oil because eggplant will soak it all up. Keep the pan moving so food doesn't stick
3. Add broccoli florets, stalk slices and mushrooms. Cook until softened.
4. Add tamari to taste, scrape the bottom of the pan to get the good bits.
5. Add a few tablespoons of water to add steam, if you want. Keep tossing vegetables around until water evaporates.
6. Serve over brown rice and garnish with cilantro and scallions.
