After nearly 10 months in Houston, you’d think we have settled in.
I (only slightly) notice when people say “y’all”. The humidity is slowly building up past my Toronto summer thresholds. All in a regular Texan day.
And then, a few months ago, we spotted a new-to-us animal. Half-turkey, half-duck, we had no way to ask locals about it other than “Have you seen the turkey duck?”.
I have a feeling I am getting the same look from you right now. Turkey duck??
Rob snapped this photo. Tell me you do not agree:
The crazy Canadian Canucks following the ducks.
My googling suggests these are Muscovy Ducks and are rather invasive, almost pest-like. Probably similar to Canadian geese. I don’t get excited about them, either, but I am sure tourists love feeding them.
Rob and I are also starting our purging of the pantry/fridge/freezer.
Rob is better at experimenting but he ran with my crazy idea. He wanted a veggie-centric stir-fry and I helped him with the sauce.
He wanted tamarind, obviously.
And for some reason, it hit me. What better pair for sour than a sweet chili sauce for a spicy-sweet kick? YES! Rob added lemon pepper seasoning, too.
Even though this was a crazy-fun kitchen experiment, I obviously wouldn’t be telling you unless it was a crazy-good experiment. The sauce ingredients are a guesstimate of what Rob added so feel free to adjust it along with your own tastes. We always go heavy on the tamarind compared to most people. 🙂
Have you seen a Muscovy duck before? Do you have any exotic pests where you live?
Rob’s Tamarind-Sweet Chile Vegetables with Soy Curls
dash of coconut oil
1 shallot, chopped (or onion)
1 tsp grated ginger
1 cup chopped cauliflower
1 head broccoli, chopped
2 carrots, peeled and julienned
3 tbsp tamarind concentrate (or to taste)
1.5 tbsp sweet chili sauce
1/4-1/2 tsp lemon pepper seasoning
1/4-1/2 tsp 21-Spice Salute
1 cup dry soy curls, soaked in boiling water for 5 minutes, then drained well
brown rice, to serve
1. Get your brown rice cooking.
2. In a large non-stick skillet over medium heat, heat oil. Add shallot and saute until softened, around 5 minutes. Add ginger and cook for 1 minute more, until fragrant.
3. Add in cauliflower, broccoli and carrots and stir fry until al dente, around 5-10 minutes.
4. Stir in the tamarind concentrate, sweet chile sauce, lemon pepper seasoning, 21-Spice salute and mix well. Add reconstituted soy curls and cover in the sauce. Saute until warmed through. It may be a bit soupy, but more the better to drip into your rice.
5. Serve with rice.