Asian Mushrooms and Brown Basmati Rice - I'd serve to Justin Bieber
I don't really tweet. It's hard to see the point of saying something in 140 characters that you could flesh out properly in 450 words and several photos. Of course it's a worthy skill to be succinct, but to make a go of Twitter, you have to be able to express yourself in show-stoppingly concise sound bites. Either that--or you need the caché of Justin Bieber, with over 21 million Twitter followers.
Suddenly I've been invited to tweet about a new Jittery Cook success. The women's website BlogHer has just selected Bagel Lox Goat Cheese and Roasted Vegetables as a featured post to be in its Food topic on Saturday, May 5,2012. Yippee!!
My job, should I choose to accept it, is to promote this post on my Facebook and Twitter accounts and on BlogHer. This is just a heads up for all you Jittery Cook followers. Beware of my promotion snow job coming your way. I do hope that my 6 Twitter followers will be duly impressed! My real job, which I embrace joyfully and with your appreciation as my sole compensation, is to somehow turn a whim into a lively meal. With very little intention and a quick dash into a Korean-Japanese market, the following emerged. If Justin Bieber could taste this, he'd have something to tweet about.
Oyster, King Oyster, Shiitake Mushrooms with Brown Basmati Rice Ingredients:
- 2 c brown basmati rice, cooked in 4 c water, 1 teaspoon sea salt, and a splash of seasoned rice vinegar just before serving
- 6 oz each oyster, king oyster, shiitake mushrooms, cut bite sized (only the caps of the shiitake mushrooms)
- 1 onion, diced
- 3 cloves garlic minced
- 2 red chili pepper, minced
- 1 T oyster sauce
- 1 T low sodium soy sauce
- 1 t sesame oil
- coconut oil for sautéing, (or olive oil)
- 2 large eggs, lightly beaten, with a bit of sea salt and black pepper
- 2 scallions, finely sliced, as garnish (optional)
- 1 T Thai basil, finely chopped, as garnish (optional, but very tasty)
- 1 t sesame seeds (optional)
- Bok choy, cooked for about 4 minutes, in a covered frying pan, in a little coconut oil seasoned with garlic, a single red chili pepper and dressed with a bit of oyster sauce and soy sauce.
- Daikon, red bell pepper and cucumber, all thinly sliced and dressed with seasoned rice vinegar.
- Marinated, cooked tofu purchased (along with all the other ingredients for this meal) at Épicerie coréenne & japonaise (2109, rue Sainte-Catherine St. W, Montréal).
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