- 4 cups cooked barley (1 cup dried + 3 cups water)
- 1 large carrot, chopped
- 1 leek, chopped
- 250 g mushrooms, chopped (optional)
- 1/8 tsp Chinese 5-spice powder
- 2 tbsp tamari (or dark soy sauce)
- 1 tbsp rice vinegar
- 2 cups spinach, chopped
- 1 cup frozen green peas (unthawed)
- 1/3 cup green onion, chopped
Algorithm:
- If starting with dried barley, cook it first (bring to boil and simmer for ~25 mins, until creamy). Let cool in a fridge for a few hours.
- Heat up oil in a wok over medium heat.
- Add carrot, leek, and mushrooms, and stir fry until they begin to get golden in some spots, ~7 mins.
- Add 5-spice powder, stir, and remove from the pan.
- Return the wok to the stove over medium heat and add oil.
- Add the barley and stir-fry until it begins to get warm, ~3 mins.
- Add tamari, rice vinegar, spinach, peas, and cooked vegatables, until everything is mixed and the peas warmed up.
- Fold in spring onion.
Source: Thug Kitchen 101: Fast as F*ck
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