Sunday, June 14, 2009

Crispy Red Snapper, Stir Fried Vegetables, Green Tea Sushi Rice with Furagake

Season with salt and pepper, dredge in flour, and cook over medium high heat in a non-stick pan with a bit of canola oil.

Julien carrots and bell peppers. Mince one clove garlic and 1 teaspoon ginger. Stir fry in a wok over high heat for one minute. Add snow peas. Season with soy sauce and a bit of rice wine vinegar.

Rinse sushi rice, add a tea ball with green tea, cook rice. When done, season with salt and pepper.

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