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…
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.
- 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!