Aaron wanted to cook tonight.
Let me repeat that, AARON WANTED TO COOK.
I gasped, teared up, and started doing the electric slide in my living room when he delivered the news. He’s a TERRIFIC cook. He really is. He just never gets the chance to perform in the kitchen since, A) he’s either too busy at work, or B) he’s really busy at work.
His forte is Asian type foods. And I love when he cooks because the house is immediately perfumed with fresh ginger, rich peanut oils, sweet jasmine rice and the freshness of citrus and herbs.
Now, if only I could get him to join me in the electric slide.
Chicken and Vegetable Fried Rice:
What it took for 2:
* 2 boneless, skinless chicken breasts, sliced into thin strips
* 1 red bell pepper, chopped
* 1/2 head of napa cabbage, thinly sliced
* 2 carrots, roughly chopped
* 4 cloves garlic, minced
* 1 Tbs. sesame seed oil
* 2 Tbs. fresh ginger, minced
* 2 scallions, finely sliced
* tsp fresh basil, chopped
* tsp fresh mint, chopped
* tsp fresh cilantro, chopped
* sprinkle of crushed red pepper
* sprinkle of sesame seeds
* dash of celery seeds
* 1 tsp mirin
* 1 Tbs. soy sauce
* juice from half a lime
* 2 cups cooked jasmine rice
Start by heating up 2 Tbs. vegetable oil in a wok. Toss in the sesame seeds, celery seeds and crushed red pepper. Bloom for 30 seconds. Add the chicken and sear for roughly 2 minutes. Add the mirin and soy sauce and continue to cook until the chicken is cooked through. Remove from the pan and set aside.
Add the sesame seed oil to the pan and toss in the garlic and ginger. Cook until fragrant, 30 seconds. Toss in the cabbage, red bells and carrots. Cook about 3 minutes, until the veggies are tender. Add a little more soy sauce if needed.
Add the rice to the wok and stir to combine. Add the drizzle of Canton ginger liqueur if you’re feeling frisky. And you should be.
After about 2 minutes, stir the chicken back in. Toss to combine.
To finish, top with the fresh herbs and a spritz of lime juice.
Serve her up!
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