Last night I went about making a meal staple: the stirfry, with a fun new ingredient: Mochi. Most of the stirfry ingredients (except carrots and condiments) were local and from the Copley farmer’s market.
Recipe For the stirfry:
1 onion (chopped)
5 cloves of garlic (chopped)
2 tablespoons of ginger (minced)
4 carrots (shopped)
2 hakurai turnips
1 large bunch of Japanese greens, washed and chopped, with stems included (I have no idea what these really were, but they were good)
1 large bunch of mizuni, washed and chopped, with stems included
5 collard greens, washed and chopped
1/2 a block of tofu
1 tbsp sunflower oil
1/2 cup soy sauce
1 tsp apple cider vinegar
4 tbsp cornstarch
1 tsp boullion
1. Cook onions in sunflower oil on the stove in a big pan until translucent.
2. Add garlic and ginger and cook for a couple of minutes.
3. Add carrots and cover, cook for 5 minutes.
4. Add the hakurai turnips, and greens stems, stir around and cook for a couple of minutes.
5. Add some soy sauce and stir well.
6. Add the collars and tofu, cover and let them steam a few minutes.
7. Mix the cornstarch with the rest of the soy sauce, vinegar and boullion, so that it is not clumpy. Add to the pan and let simmer while stirring. The liquid in the pan should thicken and turn clear, not stay whitish.
8. Add the rest of the greens, give a good stir, and turn off the heat.
“Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape.” Theresa bought some brown rice mochi from Wholefoods while I was gone. We didn’t have any idea what to do with it- so a little bit of research told us you can bake it, sitrfry it, or boil it. Instead of researching anymore, I just winged something….. and it turned out pretty good:
Recipe for Baked Seasoned Mochi:
1. Cut up mochi into small bite-size pieces and put in a baking dish.
2. Mix 3 tbsp of soy sauce with 1 tsp of honey (mix well).
3. Pour on top of mochi and stir so that the pieces are well coated.
4. Sprinkle a lot of “Rice Seasoning” on top. Rice Seasoning is a seasoning mix of many incarnations that you can get from the Asian market. We like Wasabi Fumi Furikake.
5. Preheat the oven to 450.
6. Cook the mochi for 10 minutes (it should get puffier, and spongey). Make sure not to burn it!
7. Take it out and spoon it out of the dish onto of stirfry. Put a little bit of asian sesame oil on top it you’d like.
It will be very glutenous-like, and will be a really great sticky texture. Look at top picture to see how it looks. Don’t worry- although sticky, it will come off and clean off of the baking pan fine.
This was a very easy meal, the stirfry being very local. The mochi was not local, but just fun. I will say that this meal left us hungry, so maybe serve with a substantial side dish or dessert. We had coconut milk ice-cream because we are enjoying it while we can!