We had a lovely weekend, cycling to the beach with some friends of ours and chilling out in the shade after a gorgeous swim in the ocean. When we got back we hung out some more for a nice lunch and a little 6 Nimmt. Our friends served us a really nice warm salad which inspired me to try a different take on my usual stir fry. Served over plain white rice, this gorgeous combination of peanuts and ginger really warms the tastebuds and sets off the fresh greens.
- a ladle of plain white short-grain rice
- two spring onions
- a large thumb of ginger
- a few handfuls of mange-tout or sugar snap peas
- a generous handful of roasted salted peanuts
- a big handful of sprouting seeds or alfalfa sprouts
- soy sauce
Cover the rice with two ladlefuls of boiling water, and simmer for ~10 minutes, or until cooked. Finely chop the spring onions and peel and finely grate the ginger.Slice the mange touts or peas in half lengthwise. Roughly chop the peanuts. In a large wok, get a little vegetable oil nice and hot, then fry the spring onion and ginger for a minute, turning constantly. Throw in the mange tout or peas and stir fry until the peas are cooked and bright green, but before they wilt. Stir in the alfalfa sprouts and peanuts, then turn off the heat. Serve the stir fry over the rice, with soy sauce on hand to add if you need it.