Whew! It’s been quite a whirlwind weekend! Eddie and I went to dinner with our friends Ken and Cerina at Tres Agaves on Friday night and had some awesome (but slightly overpriced) Mexican food and super yummy margaritas. Everyone in San Francisco must go to this restaurant at least once just for the tequila selection! The tequila list is just crazy! They also have restaurants in Las Vegas and Roseville. On Saturday we went out with our with my friend Alina and her new boyfriend, Todd, to the Mission and ate at Aslam’s Rasoi for some really good Indian food (Although we still like Mehfil better!). Then, we went to a late showing of Watchmen, which was really good! Today we took a bike ride over the Golden Gate Bridge, down through Sausalito, and into Mill Valley to have brunch with Eddie’s friend Beth and her new boyfriend at the Dipsea Cafe .
Needless to say I’m exhausted and the last thing I wanted to do was spend all evening in the kitchen cooking dinner. So I whipped up this really quick Asian- inspired rice bowl and you can too! This meal serves two people.
I cooked two cups of brown Korean rice in my rice cooker. While that was cooking away I minced up some garlic (about 4 small cloves) and ginger (about a half inch chunk). Then I sliced up three small chili peppers and placed the garlic, ginger, chili peppers in a pan along with a hefty pour of sake (about 1/2 cup) and a few splashes of soy sauce (about 1 tablespoon). This all got heated to a boil over medium heat and then I tossed in a head of baby bok choy, sliced in half lengthwise, broccoli rabe, and some firm tofu sliced into matchsticks. Do not stir! Simply cover the pan, reduce the heat to low, and let simmer and steam for about 15 minutes.
When the rice is done, dish out into bowls, top with 1/2 bok choy, half the broccoli rabe, half the tofu, and some of the leftover broth (make sure you get some of that yummy garlic, ginger, and the chilies too!)
Then top this with some Teriyaki sauce and sesame seeds and Wa-La! Dinner is ready!