Thai Sweet Potato Patties
1 cup cooked and mashed sweet potato
1 cup cooked short-grain brown rice with 3 tbs seasoned rice vinegar stirred in while still hot
1 tablespoon finely chopped roasted peanuts
1 teaspoon vegetarian “fish” sauce (This is calle Nuoc Mam Chay in Asian food stores; it contains no fish.)
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon minced cilantro
1 large basil leaf, minced (or use dried)
2-3 tablespoons whole wheat flour
Mix everything together thoroughly. Form into balls and flatten into patties. Cook on a nonstick skillet until lightly browned on each side, about 7-8 minutes per side. They could probably be baked in the oven (on parchment paper), flipping midway during the cooking. Serve with Sriracha sauce
(aka Rooster Sauce).Garlic Asparagus
2 tsp cornstarch
1/4 tsp garlic powder
Salt to taste
1/3 cup water
Wash asparagus and snap off tough bottoms. Slice into thin rounds.
Heat a nonstick skillet over high heat. (I use a well-seasoned cast iron skillet because technically you are NOT supposed to heat a nonstick skillet over high
heat but I do 90% of my stirfries and other skillet cooking over high heat!)
Add the asparagus and stir until tender crisp.
Mix the cornstarch, garlic powder, and salt in a small bowl. Add the water and stir to mix thoroughly.
Add a little plain water to the skillet to loosen anything stuck to the bottom. Then give the cornstarch water another stir and dump it in all at once. Stir quickly as it will cook and thicken within seconds. Add more water if necessary to form a little bit of coating over all the asparagus.
Serve over cooked brown rice or other grains.