Andrew Weil and his work is what got me started on this healthy path to eating almost twenty years ago. Each time I go to Phoenix I make it a point to go to his restaurant True Foods, when I found out they had a cookbook I had to order it. Tonight I made his chicken teriyaki served over brown rice. It was really good, but what truly put it over the top was the wok aromatic you add to the stir fry. Freeze what is left, adding two tablespoons for every four servings of stir fry, serve over rice or quinoa.
Wok Aromatics
1 lemongrass stalk, thinly sliced (about 1/3 cup)
1/3 cup fresh ginger
5 or 6 green onions, white part only, coarsely chopped
1 1/2 tsp. sambal oelek chili paste
Cut the lemongrass and ginger across the fibrous stalks, then combine the first three ingredients and blend in a food processor until finely minced. Transfer to a lidded jar and mix in chile paste. Use immediately and freeze what is leftover.
This stuff is totally worth the work. It made the stir fry tonight…delicious!
No comments:
Post a Comment