There aren’t many restaurants in this area especially ones that don’t rely on a deep fryer so we rarely go out for dinner. It is about a 20 minute drive to the nearest place that has identifiable veggies in their cuisine and sometimes they pull it off and other times it is a major let down. That said, between adding on drive time and getting food that we can usually top without much effort, the urge to go out isn’t overwhelming. One thing I do really love about going out is having someone else do the dishes. That is always awesome!
One of the best restaurants around is about a 30-40 minute drive and there are good hiking trails nearby which is a bonus. Food rewards after a good calorie burning activity are great. The Fusion has a great selection of Asian cuisine. It has been up until last night a place where I couldn’t replicate the cuisine at home. When I go out, I like to be inspired by new ideas and eat things I wouldn’t want to put the time into making such as a side dish of samosas to accompany my main course. One dish I really enjoy at The Fusion is their vegetable kung pao. I astounded myself with finally creating a sauce to rival theirs and not to give myself too many pats on the back, I think I made a superior dish as I was working with fresh veggies from the farmer’s market I bought that morning. Unfortunately, due to my massive appreciation for this dish I went back for a number of helpings and ate more than Boucci. Hence, I had a hard time falling asleep as I had stretched my belly to the point of it pressing on my lungs so breathing became a bit difficult. Luckily, veggies digest quickly so I only moaned and mildly agonized for about a half hour. Warning to anyone who becomes as excited as I am about this sauce, learn from my mistake and realize leftovers are in your future and although I don’t know if it is true but there is potential the flavors might even become better by mingling a little longer. Special note to omnivores: This sauce would probably be great if you marinated chicken or shrimp in it prior to baking or sauteing.
3 cloves minced garlic
1 inch of ginger root minced
2 Tbs sambal oelek (you could probably substitute Sriracha or another hot chili sauce for a similar flavor)
1 cup tamari/soy sauce
3 Tbs sugar
1/2 cup rice vinegar
1 heaping Tbs cornstarch mixed w/ 1 Tbs H2O
I tossed it into a food processor to mix.
Pour over sauted veggies and heat until almost boiling. It should thicken a bit. Serve over rice
I only used about a cup of this sauce for my entire dish. Just put the extra in the refrigerator for another dish. I may try it on something simple like green beans over rice.
Onion, green pepper, 8 oz mushrooms, 1 6 inch zucchini, 2 carrots, 1 head of broccoli, 1 pak choy
I mixed my saute w/ 1 lb of tofu I had pressed and cubed and baked for 20 minutes sprinkled w/ tamari and garlic salt.