|So savory and delicious!|
|Black sesame seeds and limes make brown rice extra special|
I love cooking for Meal Group. Past the usual practicalities - that it saves money and time, it is also a great opportunity to stretch your culinary wings. My husband isn't terribly adventurous when it comes to food, but every now and again, a girl likes to try something different. Especially if the girl is South Asian, and big fan of sugar and spice (the "all things nice" is debatable).
I went to an Asian market and got creative, because I know my lovely foodie friends always appreciate my efforts, and aren't afraid to try some of the more exotic offerings. So I grabbed oyster mushrooms, Thai basil, tofu, limes and baby bok choy and went to town. The dish is very fragrant, and I was able to make it pretty close to the way our local Thai place does, just with a lot less oil. The key was having the wonderful Thai basil and although I didn't remember to get kaffir lime leaves, substituting a little lime zest did the trick nicely. I fried the tofu separately in soy sauce, garlic, and a little brown sugar until it was nice and brown and then added it to the oyster mushrooms, red pepper, scallions, ginger, and baby bok choy. Once they cooked down a little, I added the Thai basil et voila!I made plain brown basmati, and added some sesame seed oil, lime juice and black sesame seeds (from our trip to Corrado's) to jazz it up a bit. I had so much fun making this and was really excited to share it with the Meal Group!