Our friend Joanne spent the weekend in Boston and sent a text from Haymarket. "snowpeas, green onions, ginger, garlic, herbs - all around $1 each - what do you want?" With fresh produce this cheap, we texted her back, "bring us whatever you can." Being the great friend she is, Joanne walked back through and made some additonal purchases, during which she was robbed. They got her wallet with her ATM card and about $100 cash, but worst of all, they ruined one of her favorite places. Boo!! Hiss!! At least she wasn't hurt.
On Monday, Joanne delivered our goody-bag of produce, for which we were very grateful. During lunch, Amy peeked inside, wondering what she could make from it, as if she were on her own version of Chopped, and this was her basket of ingredients: a pound of snowpeas, a bunch of green onions, two ginger roots, two 1/2-pints of blueberries, 4 orange peppers, a few stalks of rosemary, a bunch of fresh thyme. The idea for a ginger fried rice started brewing. A stop at the market on the way home for a pineapple, and this week's Meatless Monday dish was born. Thank you, Joanne! We're so sorry that happened to you.
1 1/4 cup basmati (or other long-grain) rice
1 3/4 cup water
2 tablespoons peanut or vegetable oil
2 tablespoons peeled and grated fresh ginger
3 green onions, chopped
1/2 pound fresh snowpeas
1 carrot, peeled and julienned
salt to taste
1 teaspoon toasted sesame oil
1 cup diced fresh pineapple
1/2 cup cashew nuts
Rinse the rice until the water runs clear. Place rice and water in a large saucepan and bring to a boil. Cover, reduce heat to low, and cook for approximately 15 minutes. Remove from heat and set aside. Heat a wok over medium heat until very hot. Pour oil into the wok and tilt it so all sides are coated with the oil. Add the ginger, green onions, snowpeas, carrots and salt, and stir-fry for 2 minutes. Add the rice to the wok and stir-fry until the rice begins to brown, about 10 minutes. Add the sesame oil, pineapple and cashew nuts, and stir-fry another 2-3 minutes. Serve and enjoy!