Sights Of NYC

Sights of NYC

My heart is with Paris. Mon cœur est avec Paris.

Fennel Frittata check it out at http://www.facebook.com/2BeardsKitchen

2014

Check it out on FaceBook. 2 Beards in the Kitchen. See what we whipped up today. Photo by Gerard Dalmon. STIR-FRY THAI RICE with BOK CHOY & SHIITAKE Serves 4 - 6 Ingredients: - Organic Brown Thai rice: 200g/7oz - Garlic cloves: 2 - Onion: 1 - Shiitake mushrooms: 500g/16oz - Baby Bok Choy: 3 - Scallions: 1 bunch - Fresh ginger root: 50g/2oz - Raw Cashew: 50g/2oz - Toasted Sesame Oil: 2Tbsp - Soy sauce: 3Tbsp - Sesame seeds - Salt Preparation: - Rinse the rice several times. - Soak the rice ½ hour. Drain. - In a pan bring to boil 2 liters of water. Add salt. - Add the rice. Cover the pan. Simmer until the rice is cooked. - Drain the rice. Put the rice in freezer for 2 hours. This way the rice gets cold and can be fried without getting sticky. - Peel and slice the garlic. - Peel and slice the onion. - Peel and grate the ginger. - Rinse and slice the scallions. - Rinse the Bok Choy very well, shake off the excess water and slice into stripes. - Brush dirt off the Shiitake; slice if they are large. Cooking: - In a large wok, no oil added, grilled the cashew. Set aside. - In the wok add a little oil, sauté the Shiitake with salt. Set aside. - Sauté the Bok Choy 2 to 3 minutes with a little oil, and salt. Set aside. - Add in the wok the remaining oil and sauté the onion until gold. - Then add garlic and ginger. - Add the rice and stir-fry for 2 minutes. - Then add the mushrooms and the Bok Choy. - Add soy sauce; sauté 2 minutes. - Add scallions, cashew; sprinkle with sesame seeds and enjoy.

Grand Central Station, NYC