Friday, September 11, 2009

Padron Peppers and Champagne Teriyaki Fried Rice

Last week, I promised my friend Lucas, the highly regarded Food Cart photographer, that I'd pick up some sacred Padron Peppers (Pimientos de Padron) for him from the downtown farmers market. He's been out of town for months, and I think wanted to return to two things: padron peppers and Whiffie's fried pies.
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.


Jennifer said...

CHAMPAGNE teriyaki sauce! YUm!!!

Alec patterson said...

I was not aware that champagne can be used to make fried rice. It seems tasty and awesome. Thanks for sharing this.I will definitely try this out during this weekend.I would definitely try this out with a glass of champagne and my cigar.I buy Cigars Online.

Anonymous said...

Both dishes look yummy! I like that you added champagne to your teriyaki sauce.

Anonymous said...

I feel like I'm repeating what everyone else has already said, but champagne is a really cool ingredient to add to the teriyaki sauce! Can't wait to make this.

Scott Wilbur said...

i am doubtful about quantity of the champagne... just kidding.. what do you say that if i use 1/2 cup of champagne it will be more tasty?? i think it will be yummmmmmmmy. I have a habit to eat dishes that contain champagne with my cuban cigar. if you ever have a chance to do so check this taste....

couchSpud said...

Did you take that gorgeous banner pic with the coffee cup? Love it!

I'm Philippa O said...

what in heaven's name is a fried pie and why does the sound of it make my heart hurt? please educate this ignorant antipodean

Lauren said...

that teriyaki sauce definitely looks great..i love any type of teriyaki sauce on my stir frys and such..
oh and i'm definitely loving your tofu scramble, i need to make something out of vegan brunch asap...ive had it for a few weeks now and still have yet to make something from it..that needs to change haha.

Lindsay said...

Your stir fry looks delicious