delicious

Since Kate is off in the mountains today, I have no one to talk about food with. So I decided to share this recipe with you all, and you can try it if you wish! It is simple, and you can really do lots of different things with it.

This is a kind of variation on the Korean bibimbap, and kind of a regular stir-fry.

Ingredients:
red chard (or any swiss chard)
carrots, sliced thinly
scallions
mushrooms, sliced
garlic
ginger (optional)
brown rice
firm tofu (or beef if that's your thang)
one egg (optional)
sesame oil
rice vinegar
soy sauce

First, start your rice cooker because brown rice takes a loooong time to cook. If you don't have a rice cooker, I would make the rice before you start any of the sauteing. Also if you don't have a rice cooker, you should get one because they are awesome.

If you are making this dish with ground beef, you will want to cook it before you do the vegetables. Cook it up in a frying pan until it is almost done - medium rare - because you will cook it more later.

Heat a couple tablespoons of sesame oil in a large frying pan or wok. When hot, add diced garlic (or a whole clove if you just want the flavor without eating the actual garlic) and ginger and heat until you hear it sizzling. Then add the carrots, mushrooms, and scallions (and whatever veggies you like!) and saute for about 5-7 minutes, until the carrots soften a little. Then add the firm tofu, crumbled (or beef), and saute for a minute or two longer. Finally, add the swiss chard and saute until the leaves are wilted, but not mushy. Then add a splash of rice vinegar, mix it up, and add a splash of soy sauce.

When the rice is done, add it to your frying pan and mix everything together. Crack an egg in the frying pan and stir until egg is cooked. If you have Korean chili paste, or any hot sauce you like, add it now. It's delicious!

Well this was my first try at writing out a recipe that I semi-made up. I hope it works if you try it. You will be in for a treat!