Wednesday came, and in my tempeh bacon flu-recovery haze, I forgot about the market's existence. I don't think I really knew what day of the week it was. I stopped at the Eastbank farmers market the next day, but to no success for his padrons. Neither Viridian Farms nor the Squash Man were there. I came home with a mini watermelon, green cabbage, garlic, orange and green bell peppers and three ears of sweet corn, but nothing more for humanity. My friend returned to town last night, and I hope he doesn't see what I made with my selfish padron peppers from last week's market earlier this week!
Champagne Teriyaki Fried Rice
with Bok Choy, Padron Peppers, Green Beans and Fried Tofu.
Champagne Teriyaki sauce:
Measurements are for 2 servings of fried rice.
1/4 cup soy sauce or tamari
1/4 cup champagne or white wine
1/4 cup mirin
2 teaspoons dark agave nectar
1 teaspoon grated ginger
1 clove grated garlic
dash of crushed red pepper
Combine in a saucepan. Bring to a boil.
Simmer on low heat, uncovered, for 15 minutes.
If you're looking to use this as a stir fry sauce or marinade,
I'd recommend doubling it.
Fried rice is one of easiest dishes in the world,
all it takes is a little sesame oil on hand,
and uh, leftover rice. I sauteed my veggies in a tiny
bit of black sesame oil for a few minutes,
added the fried tofu
(both the oil and fried tofu were from a recent trip to Fubonn),
another clove of grated garlic, stirred a couple times,
added the cold rice, another teeny weeny splash of sesame oil,
the teriyaki sauce, a dash of white pepper,
another few stirs to heat it through,
and there ya go.
As usual, if I'd had basil, it would have been in there,
but I was good to go!
And break out the chopsticks.
Also with the padrons:
Vegan Brunch style Tofu Scramble
with Padron Peppers, Lobster Mushrooms and Cherry Tomatoes
How long had it been since I made 'fu scramble? Eight years? Three months? I just don't know, but it was superb.
For both dishes, I had cut the very tops off the padron peppers, and sauteed them in a bit of oil. See you peppers next year! Or on Saturday when I hit the market for my sad, pepperless friend.