As in Chinese New Year of the Tiger.
Today is the end day of an I-hate-technology stretch. Yesterday was the worst, but it all started on Monday. This feeling starts when the technology supposed to make the world more livable is bringing me expensive aggravation. As a kid I loved when the power went out. Everything became quiet – no humming refrigerators, computers, lights. Then with a beep, a click it would all come back on having become louder in its absence. In my opinion, technology often lacks ingenuity. Too many devices aren’t here to make improvements, they’re temporary objects meant to be replaced in a year or two by the latest and greatest which really isn’t so different. Then something goes wrong and fixing it is frustrating because the object is old now and not meant to last that long, warranties are expired so the manufacturer won’t help and the only possibility is sifting through the internet.
Not that I always feel this way. But, I do right now. Let’s ignore that this blog was typed, that it is a blog, that the picture was taken with a digital camera and that the food was cooked on an electric stove.
All this doesn’t have much to do with stir fry other than it allowed me to kvetch. If I stretch it though, I could say a new year is pretty welcome right now. I guess this year is shaping up all right, but it can’t hurt to celebrate a little more. Right?
The rice is from Bon Appétit (really an epicurious.com search – again technology) and the vegetables are from me. I attempted to bread and fry the eggplant. Frying is not a forté of mine. The fried taste is there, but the crispy crust is elusive. Hmm…maybe not enough oil? The cabbage was pretty awesome, though. There are different items that are supposed to herald certain things. Unbroken noodles for longevity or whole fish for abundance. Rice and stir fry weren’t included in these articles, but I went for it anyway.
Jasmine Rice with Ginger, Garlic and Cilantro
(Once again this is only the half amount of the original recipe.)
1 ½ cups jasmine rice
1 ½ tablespoons canola oil
⅛ cup peeled and minced ginger
2 cloves garlic minced
2 ¼ cups vegetable or chicken broth
½ bunch cilantro, bottom 2” of stems discarded, the rest chopped
¼ teaspoon salt
Rinse and drain rice so that water runs clear. Heat oil in medium size saucepan. Add garlic and ginger, sauté for a moment, add in rice and stir about 3 minutes. Stir in broth and salt. Sprinkle cilantro on top. Bring to boil. Reduce heat to medium-low. Cover and cook until rice is tender, about 18 minutes. Fluff with fork.
Vegetables – of choice, but I highly recommend red cabbage. Heat a few teaspoons oil in skillet over medium-high heat. Add in sliced cabbage, stir until tender. For sauce combine chili paste, soy sauce, rice vinegar and teaspoon of orange marmalade. No measurements — pour and scoop to taste. Toss with cabbage. Serve vegetables over rice.