Home Skillet – frying Blog: A Rice Bowl with Spicy Tahini Chicken, Stir-fried Mushroom and Asparagus, and Marinated Carrots
It is not clear the way it started. However I am completely calling it genetic, as my sister is severely superior at it as nicely. For so long as I can bear in mind, my sister and I’ve been fairly expert at eye-rolling. That ever-so-mature response when one thing or somebody annoys you.
This response has many triggers, one in all which is recipes touting tremendous particular “secret” components. Just like the avocado in that brownie. Or the kale in that smoothie.
And now I am rolling my eyes at myself. As a result of I’m right here to elucidate the key ingredient of rice bowls. And noodle bowls, for that matter.
The key is the bowl. It would not matter what bowl it’s. It simply needs to be a bowl.
Lets all be sincere. Rice and noodle bowls are fairly stylish. However I’d argue, that they’re stylish for good cause. If the content material of those bowls had been served on plates, and referred to as “here’s a plate of noodles with stuff” or “here’s a plate of rice with stuff,” I am fairly certain none of us would get enthusiastic about it. We might all be like, “Oh, is not this principally like going to a buffet and putting heaping piles of random stuff all on one plate.”
And we might all be principally right.
I’m nonetheless engaged on gathering proof for my principle, however I am fairly certain that bowls have invisible tiny followers scattering scrumptious invisible style enhancing seasonings over the contents of the bowl. It should take me a while to determine the best way to check this. Science isn’t my robust go well with.
However one way or the other piling seemingly random concoctions in a bowl makes whole sense. Right here, zingy carrots, with stir-fried asparagus and mushrooms, and the earthiness from the tahini rooster, sprinkled with some parsley and scallions and a drizzle of sesame oil, all work collectively. I could also be rolling my eyes at myself, however at the least I’m having fun with a yummy dinner whereas doing so.
For the carrots:
1 cup julienned carrots
2 teaspoon sesame oil
2 teaspoons walnut oil
three tablespoons apple cider vinegar
For the stir fry:
1 bunch asparagus, woody ends eliminated, chopped
1 cup chopped shiitake mushrooms
1 teaspoon minced ginger
2 garlic cloves, minced
minced jalapeno, to style
1 tablespoon soy sauce
1 tablespoon oyster sauce
half teaspoon honey
For the tahini rooster:
half pound rooster breast tenders
freshly floor black pepper
half cup tahini
1 tablespoon Greek yogurt
1 half teaspoon Sambal Oelek chile paste
half teaspoon honey
half teaspoon soy sauce
1 tablespoon lime juice
cooked rice (I made 2 rice cups within the rice cooker)
To make the carrots: Place carrots in small bowl. Whisk the oils and vinegar collectively, and pour over the carrots. I like doing this forward of time.
To make the stir-fry: In a small bowl, stir soy sauce, oyster sauce, and honey. Warmth canola oil in wok or saute pan on excessive. Add asparagus and mushrooms. Cook dinner for two minutes, and add the ginger, garlic, and jalapeno. Flip warmth to medium-low. As soon as the garlic has cooked, add the soy sauce combination.
To make the rooster: Sprinkle salt and pepper liberally on either side of the rooster. Warmth canola oil in a skillet on excessive. Get both sides good and brown (about three minutes both sides). Flip warmth to low to complete frying (if wanted). Stir collectively tahini, yogurt, chile paste, honey, soy sauce, and lime juice. Chop the rooster, and toss with the tahini combination.
To assemble the rice bowl: Scoop some rice right into a bowl. Place a number of scoops of the stir fry on prime of 1 part of the rice. Place some tahini rooster on one other part. Place the carrots on prime. Scatter chopped scallions and parsley on prime. Drizzle the entire thing with sesame oil.