| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Veg09 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil; (Spanish) |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Ginger; minced |
| 3 |
|
Scallions; minced |
| 1/2 |
|
Scotch bonnet; seeded,minced |
|
|
OR 1 jalapeno; seeded,minced |
| 1/2 |
|
Green bell pepper; cut in 1/4" dice |
| 1/2 |
|
Red bell pepper; cut in 1/4" dice |
| 1 |
|
Carrot; cut in 1/4" dice |
| 1 |
|
Stalk celery; cut in 1/4" dice |
| 1/4 |
c |
Snow peas; strings removed |
| 3 |
c |
Cooked white rice; (up to 4 c) |
| 1/2 |
c |
Cooked black beans; optional |
| 1/2 |
c |
Cooked corn kernels; optional |
| 1 |
c |
Mung bean sprouts |
| 1 |
tb |
Capers; drained |
| 2 |
tb |
Soy sauce; (or to taste) |
INSTRUCTIONS
Just before serving, heat a wok or large nonstick frying pan over a
high flame. Swirl in the oil. 1 1/2 tablespoons oil may be used
instead of the 2 tablespoons. Add the minced garlic, ginger,
scallions, and chili. Stir fry these ingredients for 15 seconds, or
until fragrant but not brown.
Add the peppers, carrot, celery, and snow peas and stir fry for 1 to 2
minutes, or until crispy-tender. Stir in the rice, beans and corn (if
using), bean sprouts, and capers and stir fry for 2 minutes, or until
the ingredients are thoroughly heated. Stir in soy sauce to taste and
serve. Serves 6 as a side dish or 4 as a main course. Note: Raichlen
prefers to use Uncle Ben's white rice.
Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking
ISBN 0 14 02.4124 8
Recipe by: Steven Raichlen's High Flavor Low Fat Vegetarian Cooking
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