On New Year's Day I wanted to use black-eyed peas. There is a tradition in the South that black-eyed peas should be eaten on New Year's Day for good luck. Instead of the typical peas cooked in a soup or with ham or something, I decided to make a mixed grain and legume base for a vegetarian stir fry. I first just tossed together some Thai brown rice, kamut, spelt, wheat berries, mung beans and black-eyed peas in a bowl and soaked them in water for a couple of hours. I then put everything into my rice cooker and put it on the brown rice setting. An hour and a half later I had this wonderfully healthy grain/legume mixture.
For the stir fry I used baby bok choi and cauliflower. I first steamed them for a few minutes just to start getting them tender and make the stir fry easier. I fried these up with garlic, ginger and red chilis in oil. Near the end it was seasoned with soy, sesame oil and thickened with just a bit of corn starch. It was oh so tasty.
On New Year's Day I wanted to use black-eyed peas. There is a tradition in the South that black-eyed peas should be eaten on New Year's Day for good luck. Instead of the typical peas cooked in a soup or with ham or something, I decided to make a mixed grain and legume base for a vegetarian stir fry. I first just tossed together some Thai brown rice, kamut, spelt, wheat berries, mung beans and black-eyed peas in a bowl and soaked them in water for a couple of hours. I then put everything into my rice cooker and put it on the brown rice setting. An hour and a half later I had this wonderfully healthy grain/legume mixture.
For the stir fry I used baby bok choi and cauliflower. I first steamed them for a few minutes just to start getting them tender and make the stir fry easier. I fried these up with garlic, ginger and red chilis in oil. Near the end it was seasoned with soy, sesame oil and thickened with just a bit of corn starch. It was oh so tasty.
1 comment:
This looks realy tasty!Yum!
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