These stormy nights remind me of being in Cape Town, South Africa. The weather there was so variable, the temperature was always turning from one extreme to the other. One minute it was raining and cold, the next sunny and hot! Going to the continent of Africa – especially South Africa has always been one of my favorite trips. We saw and did everything – Dove with great white sharks, repelled off Table Mountain, visited a witch doctor, saw Nelson Mandela’s prison cell on Robben Island, hung out with African penguins….the list goes on…
About to repel off Table Mountain in Cape Town
Friendly African penguins near the Cape of Good Hope
Hanging out in the Stellenbosch wine region – Do you see my pants rolled up from walking in the puddles of rain!?
Now on to the recipe I want to share! It’s a recipe I discovered while working in Detroit. It’s a staple at one of my favorite restaurants in the whole wide world – Inn Season Cafe. I loved this stir fry so much that I ordered it every single time I went there. I ordered it even when I wanted to try something new – left overs were always welcome for my next day’s lunch in the dreaded food desert called the RenCen where I worked.
I wanted to know what their secret was for making this deliciously warming meal. I was desperate to be able to recreate this at home. So what did I do? I called the chef at Inn Season one evening when I was craving this dish. The chef was more than willing to share the ingredients with me and explained how easy it was to make. I was so shocked and ridiculously excited!
If you ever are in the Detroit area, I can’t recommend this place more. I’ve taken so many of my co-workers, consultants and bosses there and everyone agrees this place is special. It’s a strange feeling experiencing food that is made with love, it can be so addictive.
Stormy Day Stir Fry made with love!
- 1 cup of red Himalayan rice, brown rice, or whole grain of your choice
- 2 tsp toasted sesame oil (you can use more, but I don’t)
- 4 tablespoons minced fresh ginger
- 1-2 tbsp Tamari or namo shoyu (you can use more if you like it saltier)
- 1 small head of cauliflower broken into small florets
- 2 cups chopped red cabbage
- 1 small red onion sliced
- 3 carrots chopped at a diagonal
- 3 celery stalks chopped at a diagonal
- ½ cup raw cashews (splint each cashew in half with a knife)
- Make rice according to package instructions – cooking time varies on which type of grain you use
- Meanwhile in the oven, toast split cashews at 350 degrees for 5-7 mins – watch them, they burn quick!
- Heat oil in large wok on medium to high heat
- After oil is heated for a few minutes, add ginger and saute until all oil has been absorbed by the ginger
- After about 3-5 mins, add tamari, 2 tbsp water and all vegetables
- Stir fry vegetables for up to 15 mins, periodically covering the wok to steam the vegetables, stir every 2 or so minutes until vegetables are tender
- Serve vegetables over fresh made rice, sprinkle with toasted cashews and enjoy!
My wok brand is “green pan” – it’s made from a non-stick surface that isn’t toxic and doesn’t leach chemicals like typical teflon. If you prep veggies earlier in the day – this can be a really quick any day meal
Toasted dark sesame oil has amazing health benefits. It improves stress levels, reduces blood pressure, and is an anti-oxidant
Organic Tamari is a staple in our home – we don’t buy the crappy soy sauce
Fresh minced ginger – I keep my skin on because the most intense flavor is located just underneath the skin. Most peelers will strip away the best part!
Toasted cashews – mmmmm
Stir fry about to be covered to steam
I weigh my cashews to ensure I am not going over board with my portion
Ready to Eat! The red rice is hidden…if you have never tried Himalayan red rice before, it’s hearty and more nutty like wild rice. Also – if you are going to use another kind of rice, please don’t buy the bag you put in the microwave or instant rice, it just won’t do this meal any justice!
Inn Season sadly doesn’t have a alcohol license because of the district the restaurant is located. Ahhhhh! The advantages of cooking at home! The wine this evening was courtesy of my best friend Nicole! She’s so thoughtful – Organic Wine!
Did you know that egg whites are used when processing some wines? Not this one though – it’s vegan friendly!
mmmm this looks yummy! nice apron
Thanks Nicole! This apron is still my favorite of all time – It’s hard to replace!
Looks delicious! Can’t wait to try it…
What does the apron say behind the wok?
“Don’t F%^& with the Cook!”
I am sure you inspire young girls on your website to eat healthy. I was shocked to see your apron with that word on it. Maybe next time you could cover that up with the pan or something. Thanks
Very colorful dish! want to swap some tea for your pre-cooked meals? you are amazing!
Mundir – I wish I lived closer to you! I’d be swapping all the time! Come visit us anytime!
Food Babe loves the Spice Hut!
http://www.thespicehut.com/
Ahh.. you’re home at last, Welcome Back!!
I’m sure you had an awesome vacation!
I missed your daily posts!! Please do share your detox methods and tips!!
Thanks. xoxo
Thanks Amrin! Will start up the everyday eats as soon as I get back to Eastern Standard Time!
Also – I will definitely share my detox plan too!
I LOVE your blog!! Thanks for the great recipes…trying this one this week!
This is one of my favorite dishes ever!!!! I could seriously eat it everyday – only if some could prep all the vegetables for me
Making this for dinner tonight! In the directions, Step E says “Add bragg”, but I don’t see that in the ingredients. What is bragg??