Monday, August 26, 2013

Edamame and Pork Fried Brown Rice

Stir-fry is always one of my favorite meals to make. All those odds n' ends in the fridge get used up, its on the table in a flash, usually full of vegetables and clean-up is relatively quick. Unfortunately, stir-fry is too exotic for my 5 year old to eat, so I just deconstruct it for him. He gets rice, veggies and whatever protein is going into the wok - all not touching each other. I'm not a short order cook! Or am I? Sigh. 
Here is napa cabbage from my CSA which was still fresh after almost a month in the crisper. I love things that last a month in the fridge without rotting. Rotten food is so un-cool.

This is my cutting board, sauce ingredients, and beaten eggs. Nice to meet 'cha.
Loo-key here. More views of how to make your own stir fry - I think Rachael Ray calls it "take-out fake-out." Definitely had my day of Chinese delivery in college. Not anymore - can't afford that and it's usually not as tasty as when I make it! Get all the ingredients prepped before you heat up your wok, things move fast after the chopping is done and that's why me and stir-fry are besties.
Pickles? No, they didn't go in the stir fry, but they sure were good snacking on while I was making dinner. Gonna have to get you that recipe - seriously addicting. Briny, salty, sweet, crunchy, tangy. My husband's mother made them - they have turmeric! I'm always looking for new ways to eat turmeric. 
And back to stir-fry. Pork and mushrooms cookin' up. Don't eat pork? You can use tofu, cooked chicken or shrimp, too!
Cabbage and carrots and mushrooms and pork. Cookin' some more. Keep your heat on high while doing this part to get some carmelization on your vedge.
And the cold rice goes in. With the sauce. Leave the hand out.
Do you have a huge container of pickled ginger in your fridge from that one time you decided to make homemade sushi? Yes? Me, too! Do you have any good ways of using it? No? Me, either! Until now. Now you must put your pickled ginger on top of stir-fry. MMMM. Say: "Yes, Becki."


Edamame and Pork Fried Brown Rice
barely adapted from Food & Wine
serves 4

5 tablespoons tamari
5 teaspoons rice vinegar
1 tablespoon sesame oil
1/4 teaspoon sugar
2 tablespoons coconut oil, divided
3 large eggs, lightly beaten
3/4 pound cooked pork, cut into 1/2-inch dice
1/2 cup shelled edamame
1 cup sliced mushrooms, shitake or cremini
1 carrot, shredded
1 small head napa cabbage, sliced thin
4 cups cold cooked brown rice
6 scallions, chopped
pinch of freshly ground pepper

In a small bowl, stir the tamari, rice vinegar, sesame oil and sugar. Heat a very large skillet or wok on medium heat. Add 1 tablespoon coconut oil and melt. Add beaten eggs and stir fry until cooked through, about 3 minutes, remove from heat and reserve on separate plate. Add remaining one tablespoon coconut oil and heat over high heat. Add the diced pork and stir fry over high heat for 1 minute. Add mushrooms and stir fry until beginning to soften, about 5 minutes. Add the edamame, shredded carrot and napa cabbage and stir fry over high heat until tender, about 6 minutes. Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir fry until the rice is hot. Stir in cooked eggs. Remove from heat. Serve with sriracha sauce, pickled ginger, toasted sesame seed and additional tamari.