Ginger Fried Rice w/Coconut Curry Tempeh Strips
It's important to under-cook the garlic/ginger garnish. Simply browning the garlic makes it very bitter.
Also, I use olive oil and a lot less than 1/2 cup... maybe 3T for the garlic/ginger and 3T for frying the leeks and rice.
http://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining
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