I don’t really tweet. It’s hard to see the point of saying something in 140 characters that you could flesh out properly in 450 words and several photos. Of course it’s a worthy skill to be succinct, but to make a go of Twitter, you have to be able to express yourself in show-stoppingly concise sound bites. Either that–or you need the caché of Justin Bieber, with over 21 million Twitter followers.
Suddenly I’ve been invited to tweet about a new Jittery Cook success. The women’s website BlogHer has just selected Bagel Lox Goat Cheese and Roasted Vegetables as a featured post to be in its Food topic on Saturday, May 5,2012. Yippee!!
My job, should I choose to accept it, is to promote this post on my Facebook and Twitter accounts and on BlogHer. This is just a heads up for all you Jittery Cook followers. Beware of my promotion snow-job coming your way. I do hope that my 6 Twitter followers will be duly impressed! My real job, which I embrace joyfully and with your appreciation as my sole compensation, is to somehow turn a whim into a lively meal. With very little intention and a quick dash into a Korean-Japanese market, the following emerged. If Justin Bieber could taste this, he’d have something to tweet about.
Oyster, King Oyster, Shiitake Mushrooms with Brown Basmati Rice
- 2 c brown basmati rice, cooked in 4 c water, 1 teaspoon sea salt, and a splash of seasoned rice vinegar just before serving
- 6 oz each oyster, king oyster, shiitake mushrooms, cut bite sized (only the caps of the shiitake mushrooms)
- 1 onion, diced
- 3 cloves garlic minced
- 2 red chili pepper, minced
- 1 T oyster sauce
- 1 T low sodium soy sauce
- 1 t sesame oil
- coconut oil for sautéing, (or olive oil)
- 2 large eggs, lightly beaten, with a bit of sea salt and black pepper
- 2 scallions, finely sliced, as garnish (optional)
- 1 T Thai basil, finely chopped, as garnish (optional, but very tasty)
- 1 t sesame seeds (optional)
Heat 1 tablespoon of coconut oil in a large nonstick frying pan. Sauté onion until translucent. Add garlic, stirring for 1 minute, then add shiitake mushroom caps with an ounce of water. Cook covered for about 8 minutes, stirring occasionally. Add the rest of the mushrooms and the red pepper, cooking another 8 minutes or so, adding a tablespoon of water or a bit more oil when required, until the mushrooms taste done.
Season with oyster sauce, soy sauce and sesame oil, then remove to a large bowl. Use the same pan to cook the egg in a small amount of coconut oil. Cut the egg into strips and lay it over the mushrooms. Garnish the dish with scallions, sesame seeds and Thai basil. Serve atop the brown basmati rice.
- Bok choy, cooked for about 4 minutes, in a covered frying pan, in a little coconut oil seasoned with garlic, a single red chili pepper and dressed with a bit of oyster sauce and soy sauce.
- Daikon, red bell pepper and cucumber, all thinly sliced and dressed with seasoned rice vinegar.
- Marinated, cooked tofu purchased (along with all the other ingredients for this meal) at Épicerie coréenne & japonaise (2109, rue Sainte-Catherine St. W, Montréal).