recipe box: ten

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)

sprouts

whole green beans 

fresh bamboo (cooked and sliced)

cilantro (chopped)

soy sauce

fresh ginger (grated)

 meat- if you choose

(I didn't use any but matt made steak for himself)

what to do

start rice cooker.

wash rice.

 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!