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!
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
I agree with Maria. You are a role model to so many young kids. I’m sure many people especially parents whose kids admire you would appreciate if you didn’t show the “bad word”. Being famous comes with responsibilities. 😉
I expected the apron to say “Don’t F%<& with my Food!", a possible non-GMO message. 🙂
Instead of depending on strangers to be role models for your kids, you could, you know, raise them yourself. I know that’s a big thing to expect of parents these days but I guess I’m a traditionalist like that.
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??
i couldn’t find that step, Nicole, so I must not be looking in the right place, but bragg might refer to Bragg’s Liquid Aminos…I use that instead of soy sauce.
I was examining some of your content on this site and I think this site is very informative ! Continue putting up.
Nice.:-)
Thank you for sharing this! Inn Season is one of my favorite places to eat. This was the first dish I ever ordered there, sooo many years ago, I’ve branched out since then. And ohhh the desserts….they are so amazing!
Looks like a great dish! I Love stir fry, I had to laugh at some of the comments about your apron. I didn’t even notice and had to scroll back to look. I found it funny and I was glad to see you have a sense of humor. Keep up the great work! I appreciate your posts. 🙂
Well i’m going to keep reading, subscribing, and coming back; ppl take profanity way too serious.
I did a stir-fry last night too…I just used veggies I already had in the fridge. That included lots of bok choy, carrots, celery, red onion, red bell pepper, so it was colorful and yes, organic! I had never thought of not peeling the ginger, though, so I’ll have to try that.
I interned at Inn Season Cafe!!! I can’t certainly testify that every ingredient that comes through their doors is either fresh from the farm or of the highest caliber! The chef and staff are really amazing people that truly care about the food they serve and the people they serve it too! I love to see them get recognition – thanks for posting! (Also, I made the stir-fry many a time – maybe I even made your’s!! ;))
Oh no – my comment was supposed to say I **CAN** certainly testify, not can’t. Oops! I wish I could edit it! They are amazing! That’s what I get for typing on my iphone. Geez. Sorry, Inn Season – you are amazing!
Wear the apron proudly!
So delicious! I made this tonight & it was the best meal I have ever made! I accompanied it with a dab of a homemade spicy mayo (organic mayo & Cajun seasoning) thank you food babe!
I’m slowly making my way through all of your recipes. I haven’t been disappointed yet! I wasn’t sure how this would go over with my little ones, but they loved it. They finished every bite and had leftover Halloween Bark for dessert! Thanks for another great recipe!
This was SO DELICIOUS!
AND I LOOOVE YOUR APRON. Might I just say you are the best role model!!! You’re awesome- keep kicking butt out there.
xoxo
Made this tonight, it’s great! I found Tru Roots sprouted red himalayan rice, so good!
I love you all your healthy information and recipes and I appreciate what you are doing for the public, I could however do without having to see the bad word on your apron. Just don’t expect to see it on a positive informative website.
Keep wearing the apron, Vani! Keep up the good work- I enjoy reading all your recipes!