Monday, September 13, 2010

Mizuna Greens Stir Fry

one bunch mizuna Greens (Johnson's Backyard Garden at Austin Farmers' Market on Wednesdays and Saturdays)
1 cup chopped almonds
1 peeled and sliced and de-seeded cucumber
1 cup uncooked brown rice (we use Texmati)
carrot peeled and sliced lengthwise
thai basil (from our garden)
soy sauce or Sriracha Hot Chile Sauce
thai peppers (Two Happy Children Farm at Austin Farmers' Market on Wednesday)
Celtic sea salt and white pepper
olive oil (Texas Olive Ranch at Austin Farmers' Market on Saturdays)
grapeseed or sesame oil
clove of garlic (minced or chopped finely)
sesame seeds

1. Prepare brown rice by adding 1 cup uncooked brown rice to 2 1/4 cups water in a pot. Add a few pinches of sea salt, a few leaves of crushed thai basil (use a pestle and mortar to bring out the oils) and a tablespoon of olive oil. Bring to a boil and then simmer for 45 minutes. 
2. In a wok or saute pan, add 2 tablespoons of grapeseed oil or seasame oil and minced garlic on medium heat
3. Add most of the sliced carrots and cook for 2-3 minutes before adding the peppers. 
4. Add 
mizuna greens (you can remove the stems or leave them on, just make sure you cut them in halves or thirds if you leave the stems on - it makes them easier to eat), salt and white pepper and sesame seeds. Take out when the greens are still bright green but slightly wilted. 

5. When rice is finished, scoop out a cup of rice on the center of the plate, add the greens, carrots and peppers, sprinkle freshly sliced cucumber slices and almonds over the top as well as thai basil and either soy sauce or Sriracha. 
Serve with Sweet Potato Greens, Cauliflower and Swiss Chard Tempura (recipe below)

Sweet Potato Greens, Cauliflower & Swiss Chard Tempura
adapted from  Jamie Oliver's Curried Cauliflower Fritters: Summer Cabbages Episode

Recommended kitchen gear: bamboo skimmer and cast iron skillet (Try Breed & Co.)

1/2 bunch of sweet potato greens (remove stems and cut up larger pieces and pat dry) (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday and Saturday

1/2 bunch of swiss chard (remove stems and cut up larger pieces, pat dry) (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday and Saturday)

1/2 cauliflower head (cut into florets and pat dry)

1 1/2 cups of Pamela's gluten-free baking mix (any self rising flour will work here)

3/4 bottle of your favorite beer (Go Local and try Shiner, Independence or Real Ale)
1 tsp cumin
1 tsp tumeric
1 tsp paprika
1 tsp dried red chile flakes 
salt and pepper
grapeseed oil

1. Mix the flour, beer and spices. Make sure the batter is thick enough to stick to your finger, but wet enough to coat the veggies. 
2. Heat enough grapeseed oil to cover the bottom of the pan. We like to use a cast iron skillet for frying. Check to see if the oil is ready by adding a few crumbs of bread. It should bubble around the bread if the oil is hot enough. 
3. Dip the the sweet potato greens, cauliflower and swiss chard in small batches and CAREFULLY add to the oil. Use a wire mesh pan cover for your pan so that the oil doesn't pop up. 
**Note: My husband thinks that it takes better when the veggies all combine into veggie tempura goodness, but you might like it better to keep the veggies separate using the bamboo skimmer. 
4. Take the veggies out with the bamboo skimmer and place on a plate lined with parchment paper or paper towels. 

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