“Growing up, we had 3 sets of dishes: milkhik, fleishig, and traif” – Anonymous.
You know its true. Those multicolored plastic Asian-looking plates with the pseudo-Fendi designs for the days you decided to bring some calzones home from AJ’s or Drunken Chicken from Tung Shing House. Ah, those were the days.
1 cup raw Basmati rice, cooked to package directions
1 small-medium onion, chopped
4 oz snow peas, chopped
4 oz shitake mushrooms, stems removed, caps chopped
1 bell pepper, any color, chopped
1 baby bokchoy cabbage, leaves removed, stems chopped
1 can sliced water chestnuts, drained, rinsed, and chopped
1 large clove garlic, finely chopped
1/2 inch knob fresh ginger, grated
3-4 tbsp soy sauce (to taste)
1 tsp sesame oil (to taste)
2-3 tbs olive oil
Cook the rice in a pot according to the package instructions.
Heat the olive oil in a large pan or wok over medium heat. Add the onions and saute for 3-4 minutes, until translucent. Add the garlic, ginger, and mushrooms. Season with a pinch of salt and pepper. Saute until the mushrooms begin to brown, about 5-7 more minutes. Add the chestnuts, bokchoy, and bell pepper. Lightly saute for 1-2 minutes. Add the cooked rice, combine with the veggies, and then stir in the chopped snow peas. Turn off the heat, and add the soy sauce and sesame oil (amounts can be altered and adjusted to taste).
Stir to combine. Serve.