Pistachio Fried Rice

4 to 6 servings

Ingredients:

  • 2-inch piece peeled ginger root (2T)
  • 1 small clove garlic
  • 2 to 3 scallions
  • 2 to 3 ounces Chinese mustard greens (may substitute arugula)
  • 3 tablespoons peanut oil
  • 1 pound baked tofu (cut into 3/8" chunks)
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 3 cups cooked brown rice, preferably cold (can use bulgar wheat)
  • 1 1/2 cups raw, unsalted pistachios, plus 2 tablespoons coarsely chopped, for garnish
  • 1/2 cup frozen peas, defrosted
  • 1/4 cup water
  • 1 tablespoon Chinese mustard
  • 3 tablespoons oyster sauce
  • 2 tablespoons low-sodium soy sauce
 
Try substituting cashews for the pistachios (which are  very expensive)

Directions:

Mince the ginger to yield 2 tablespoon and the garlic to yield 1/2 teaspoon. Trim the root ends from the scallions; coarsely chop the white and light-green parts of the scallions (at least 1/4 cup). Wash, dry and cut enough of the mustard greens to yield 2 packed cups.

Heat 2 tablespoons of the peanut oil in a wok or large nonstick skillet over high heat until the oil begins to smoke.

Add the tofu to the wok or skillet and stir-fry for about 30 seconds, until it is heated through and has picked up a little color. Transfer to a plate.

Add the remaining tablespoon of peanut oil to the wok or skillet along with 1 tablespoon of the sesame oil; when the oil is quite hot, add the ginger and garlic; stir-fry for 10 seconds or until the mixture is fragrant. Add the rice, pistachios, peas and scallions; stir-fry for 2 minutes.

Return the tofu to the wok or skillet along with the water, Chinese mustard, oyster sauce and soy sauce; stir-fry for 1 to 2 minutes or until the mixture is well combined and the rice has picked up a nice brown color. Add 1 cup of the mustard greens; stir-fry for 2 to 3 minutes, until they have wilted but are still a strong green color. Remove from the heat.

Place the remaining cup of mustard greens in a medium bowl. Add the remaining teaspoon of sesame oil and toss to coat evenly, then divide the dressed greens among individual plates.

Add the fried rice on top of the mustard greens or alongside; garnish with the chopped pistachios. Serve hot.

Recipe Source:

Modified to be vegetarian from https://www.washingtonpost.com/recipes/chicken-and-pistachio-fried-rice/10519/

which was adapted from a recipe by chef Shawn McClain of Spring, Custom House and Green Zebra restaurants in Chicago, as part of a top-chef recipe booklet produced by the Western Pistachio Association. For a copy of the booklet, go to www.westernpistachio.org.

518 calories, 24g fat, 4g saturated fat, 477mg sodium, 41g carbohydrates, 7g dietary fiber.

Servings: 4

Source: https://www.washingtonpost.com/recipes/chicken-and-pistachio-fried-rice/10519/