a vietnamese mix
this recipe is unmeasured,
I apologize ahead of time.
I go by how much I know we can eat
for meals like this.
what you need
jasmine rice (or any kind)
whole baby carrots
mini eggplant (chopped)
mustard greens -optional (from Vietnamese store)
whole green beans
fresh bamboo (cooked and sliced)
fresh ginger (grated)
meat- if you choose
(I didn't use any but matt made steak for himself)
what to do
start rice cooker.
add rice to cooker and follow
directions on rice package.
it usually takes about 40 minutes
for our rice to be ready.
use this time to prepare vegetables.
the package of mustard greens &other veggies
in brine from our local Vietnamese store are super salty.
we rinse them off in a strainer keeping some
of the taste and boil them further for about 30 minutes
adding different spices like red pepper and garlic.
add to wok
carrots and green beans
season with salt and pepper
and light soy sauce.
add ginger and garlic.
saute until cooked through-
we like them crunchy!
next cook eggplant with same ingredients
you could cook the veggies together
but I like the texture of some of the veggies
to be softer than others which
allows more or less time cooking.
after eggplant is finished,
cook the bamboo with soy sauce and ginger,
just until browned on both sides.
I slice them like little thin coins
and they come out perfectly.
the rice should be ready at this point.
stir and taste to make sure.
plate the rice with veggies on top.
add bean sprouts, cilantro and srichacha.
and of course enjoy!