I have a harvest!
This is one of the two beds in which I am growing "Asian greens". All of the plants here are from seed started since January ... except for the purchased Candy onion plants that I tucked in here and there...
This is what I harvested to go into our dinner tonight ...Joi Choi, Violetta Pac Choi, green and purple Mizuna, Tatsoi, Chinese cabbage Orange Mini, and some Merlot lettuce for our salads ... plus some bean sprouts that I started a few days ago. I'm joining other bloggers over at Daphne's Dandelions as we share our weekly harvests...it's fun to see what others are harvesting and what they are cooking up with it...check it out!
My husband and I are very fond of Asian cuisines (that would be why I have two garden beds devoted to Asian vegetables). Thai food is my favorite while Mike prefers Japanese. A couple of years ago we ate at Khu Larb Thai in Pt. Townsend and tried the Crab Fried Rice. It was wonderful! I've played with various recipes since then to come up with something similar and this is my version (Mike says he likes it better than the one at the restaurant : )
Deb's Thai Style Crab Fried Rice (printer friendly version)
1 Tbsp soy sauce (I like Yamasa Less Salt)
1 Tbsp Thai fish sauce
1 Tbsp Oyster Sauce
2 quarter size slices fresh ginger
2 Tbsp canola oil
1 large egg
2 cups cooked and cooled jasmine rice
2 garlic cloves, crushed
1 tsp toasted sesame oil
2 cups chopped mixed Asian vegetables (bok choi, mizuna, tatsoi, Chinese cabbage, etc)
1 cup bean sprouts
6 green onions cut into 1 inch pieces
1/2 red bell pepper, coarsely chopped
1/2 pound of cooked crab meat (Dungeness here in Washington)... rinse and drain well if previously frozen
2 more green onions, finely sliced for garnishing
1 lime, quartered
Cook the rice using a rice cooker or if you're cooking it on the stove, place 1 1/2 cups rice in a saucepan with 3 cups of water. Bring to the boil and then turn down the heat to low and cover. Cook for about 15 minutes or until rice is fluffy and all the water has evaporated. Place rice in a bowl and allow to cool to room temperature.
Mix soy sauce, fish sauce and oyster sauce in a small bowl, add the sliced ginger and set aside while rice is cooking/cooling
Heat the oil in a wok over a medium high heat. Add the egg to the wok and scramble until set (about 30 seconds). Add the cooked rice and stir fry for 2 - 3 minutes. Add the garlic and stir fry for about 30 seconds more. Push the rice mixture to one side of the wok and add the toasted sesame oil, the Asian vegetables, green onion and red bell pepper and stir fry for 2 - 3 minutes. Stir the vegetables into the rice mixture.
Remove the ginger slices from the sauce mixture (discard the ginger) and add the sauce to the wok and stir fry briefly to mix evenly.
Add the crab and gently (so as not to break up the crab too much) stir into the rice/vegetable mixture
Spoon rice onto a serving plate and garnish with green onions. Serve lime quarters on the side for squeezing over the rice dish.
Serves 2 to 4
I serve this with a salad on the side and spring rolls if I have time to make them. A first course of coconut-chicken or coconut-shrimp soup goes perfectly with this menu (I'll share that recipe in another post).