Friday, March 7, 2008

veg out


I have a tendency to buy a lot of different jars and cans of exotic and yummy stuff "just in case" and constantly hear how it's a horrible habit and that there's no room in the fridge for the good stuff (cheese and beer) because of my uncountable jars.
This week I had a craving for something spicy and asian tasting, but was too lazy to go shopping so I finally used up a whole lot of my cans.

Vegetables in coconut over wild rice:

1 can of coconut milk
1 can of water chestnuts
1 can of bamboo shoots
green beans
1 baby zucchini
1/2 red bell pepper
chilly
1 big tsp of red curry paste
some sliced iceberg lettuce
a knob of ginger, chopped
wild-rice, 1 sachel
1 tbsp olive oil
a drizzle of sesame seed oil

Boil the rice.
Combine the oils, heat in a deep (or wok) pan, add the ginger, the green beans, then the slicez zucchini, chopped bell pepper and the lettuce. Toss. Add the bamboo shoots and the water chestnuts. Toss again. Add the coconut milk, the curry paste and the chilly. Season with salt. Stir. Serve over wild rice. It's ready in 15 minutes (incl. prep time).

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