EAT DRINK TRAVEL

Here in the Northern Rockies we don’t eat mud, but for most of April and May, that thick, dark, stuff  reigns supreme. ( Note to City Slickers who think April is about daffodils:  much of the mud that surrounds us is a result of run-off…i.e., winter’s snow melts and literally “runs” down the mountains. The result?  You got it:  MUD.)

In addition to run-off, spring arrives with bizarro-ville weather: will it be flip-flops or a down jacket? A tank top and sunscreen or thermal wear with hat and gloves? Open the window for fresh air or amp up the thermostat and build a fire?

No matter what–no matter how much we might complain–a  wet spring is great for the environment (a soaking wet ground means fewer forest fires in summer), but lousy for sun-starved souls aching to bike, hike and get out the kayak.

So, what does that mean in terms of cooking? I want twice-baked potatoes, grilled rack of lamb with rosemary and garlic, thick, chunky  soups, and steamy stir-fry vegetables with chicken or  tofu. Here’s one of my favorite weeknight recipes; add whatever you have in the refrigerator, but be sure to cook the “hard” veggies (broccolini, cabbage, carrots, etc.)  a little bit longer than the softer ones (bok choy, bell peppers, mushrooms, spinach, etc.)so that everything is tender at the same time.

SPICY VEGETABLE STIR-FRY WITH  JASMINE RICE

Serves 2

4 to 6 cups cooked Jasmine rice

1 bunch broccolini or broccoli rabe, trimmed, cleaned and chopped

2  heads baby bok choy or 1/4 head cabbage, cleaned and chopped (if using cabbage, chop finely)

1 red bell pepper, halved, seeded and chopped (or substitute 1 pint mushrooms, trimmed and wiped clean)

1 pound organic chicken breast or firm tofu, well-drained and cut into 1″ cubes

4 tablespoons toasted sesame oil, or more if needed

2 tablespoons canola oil, or more if needed

2 slices fresh ginger, each about 1/4″ thick

2 cloves fresh garlic, halved

Tamari sauce (preferably organic)

1. Cook the rice, set aside and keep warm. Clean and trim  vegetables and set aside.

2. Heat 2 tablespoons sesame oil and 1 tablespoon canola oil in a wok or skillet over medium heat.  Add 2 tablespoons water and the prepared vegetables and cook, stirring frequently, until the broccolini and other vegetables are crisp-tender. Add additional sesame oil and/or water if needed. Cover and keep warm.

3. Meanwhile, in a separate wok or skillet heat the remaining sesame oil and canola oil over medium-high heat. Add the drained tofu and cook until golden brown and slightly crispy on all sides. Drain on paper towels and keep warm.

4. To serve, ladle 2 cups rice into each of two warm bowls. Top with vegetables, then with tofu. Season with tamari or soy sauce to taste and serve immediately.

Recipe created by Sarah Belk King; reprints by permission only. Contact sally@sbkproductions.com for permission.

© 2009 SBK Productions, Inc. All rights reserved. To reproduce any original articles or recipes found on this site, contact sally@sbkproductions.com.