Thursday, July 14, 2011

Veggie Kabobs and Fried Rice

I love the freshness summer brings!  The farmers market is bursting here in Southern Ontario, which was my inspiration for these yummy veggie kabobs.

1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1-2 teaspoons tabasco
3 slices fresh ginger root
2 cloves garlic, crushed

Veggies of your choice - Any color of pepper, red onion, mushrooms, zucchini, etc.

1/4 cup honey
1/4 cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

4 tablespoons canola oil
3 eggs, lightly beaten
2 tablespoons minced garlic
2 tablespoons finely chopped fresh ginger
1 bunch green onion, white and green parts chopped and separated
5 cups cooked minute rice (add in a 10 oz can of organic vegetable broth as part of cooking water for flavor)
2 tablespoons soy sauce
1/2 teaspoon pepper

Chop veggies into large bite-sized pieces.  Feed onto skewers.  (TIP:  If you don't have reusable flat teflon skewers, use two bamboo skewers for each kabob - it keeps the veggies from twisting and makes them much easier to turn when they're on the BBQ.)

Mix together ingredients for the marinade.  Warm in the microwave for 30 seconds - 1 minute, just until it starts to boil.

Pour over kabobs and let them sit for about 15 minutes.  Meanwhile, make the minute rice using the water/broth combo.  Set aside.  

Prep the ingredients for the rice, then preheat the BBQ to medium.  

Mix together ingredients for the dipping sauce.  Set aside until ready to serve.

Place kabobs onto the grill and baste with the leftover marinade.  Continue to baste as you turn them as well.  They will cook pretty fast ...

Heat a wok or large nonstick skillet over high heat. (I did this on the BBQ side burner, since I was BBQing the kabobs anyway.)  Add 2 tablespoons of the oil and swirl to coat the pan. When the oil starts to bubble, add the eggs, which puff up really quickly. Allow to set about 5 seconds, then flip to finish cooking.  Be very careful not to overcook or the eggs will be dry.  When it's set, slide onto a dish and with the edge of the spatula, chop the eggs into small pieces. Set aside.

Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil starts to bubble, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the white parts of the green onion and the rice.  Toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss.

Ahhhh!!  Dinner at sunset with Matt after a long day.

I really could get used to this way of eating.  I feel so much better and surprisingly, have more energy.  Even though I don't think I could be a permanent vegetarian, I've proved to myself I don't need as much meat as I thought - I'm definitely inspired.  Maybe my one meat-free week will turn into two?

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