AJ's Culinary Capers!

Today we introduce a whole new segment into this blog:

AJ's Culinary Capers! *drumroll*

Well, it's nothing fancy but just a thought that I'd like to share some of my kitchen experiments because they excite and amuse me! [And yeah - AJ is what I go by here...easier for the folks to remember and keeps them from making a mush out of my name!]

So I'm considering calling this AJ's Laundry Delite!

Why such an appetizing name? Well...I worked upon it (mentally and otherwise) whilst doing my laundry. Wee!

It's an Asian hybrid.

You need:

- 2 medium green bell peppers
- 2 medium onions
- 1/2 cup (I'm guessing here...let's just call it a "fistful") of sliced cabbage. Bok choy - chinese cabbage is what I used; regular kind shall also do.
- 1/2 spoon FRESH grated ginger
- Schezuan sauce (however you want to spell that
- Satay Peanut Sauce
- Red Wine Vinegar
- Salt (to taste)

I call it an Asian hybrid because technically the peanut sauce is thai, satay is of malay origin but we'd probably call the dish chinese, in India! ;-)
Notice it doesn't have soy or chilli sauce? That's because it's hybrid!
Now, it'd really be great if you could be operating the washing machine on the side as you do this as that'd lend it authenticity.

Preparation:

- Cut the onions and bell pepper julienne and set aside.
- Grate however much ginger root is required to get half a tea spoonful!
- Heat oil in a fry pan - a wok works better but I don't have one at this time. If you're trying this out, you have my permission to use a wok instead and still call it AJ's Laundry Delite. Also, I used olive oil on a whim and it didn't taste bad but any oil might do - especially if you don't like the smell of olive oil when it is heated.
- Once the oil is hot enough, put in the ginger. It will sizzle, crackle and jump. Try not to get singed. Spread it about a little bit in the fry pan (this is why a wok might be better)
- Add the onions and sauté till they are transparent
- Add bell peppers and let cook. No need to cover but the bell peppers will take some cooking before they become nice and soft. This is not meant to be mush, nor crunchy.
- Pour in red wine vinegar. With both ingredients (though I really don't taste the wine in it), personal preference will dictate how much goes in
- Add salt and stir
- Add cabbage and keep stirring.
(You need to decide how hot is too hot, I'm not going to give directions on turning the heat up or down!)
The cabbage will reduce in a bit (lose volume) - add two spoonfuls of however-you-want-to-spell-it-schezuan sauce.
- Stir
- Add peanut sauce 2 min later. Enough to cover all the ingredients in about one swoop.
- Stir

3 minutes later, you're done.
Smell.
Savour.
Drool.
Serve over steamed sticky rice.

I didn't mention the rice?
Well, you had to make that first of all, so that it'd be good and ready to serve right away. Leave in a little extra water to make it sticky.
Serve in a bowl!
Chopsticks are good. I didn't have any :-(

Do not. I repeat DO NOT add tofu or mushrooms under any circumstances. These staples of chinese cuisine would make this cease to be AJ's Laundry Delite. Now if you want to reinvent all of this WITH tofu and mushrooms and call it your own Laundry Delite...who am I to argue?
Just share the results when you do!

Oh and remember: do NOT skimp on the ginger!

Ciao!