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.