Green Veggie Stir Fry with Eggs: Sunday Suppers–Warm as Life

warm as life 005Sometimes when things are as warm as life, there is a little poo.  This is a part of knowing where your food comes from, and it’s okay. Just wash your eggs.

This morning, as The Beloved and I were sitting on the porch enjoying a cup of coffee before we started on The Day, we heard the girls kicking up Quite the Racket across the street. We looked at each other, wondering if there was a fox or snake or other animal snooping about the coop. So, we ran down there only to find that all was well in Chickenland.  I guess they were just trumpeting their joy that the day was warm with a cool breeze, bright sunshine and the scent of honeysuckle in the air.

Five girls were outside, so I checked inside the coop and two girls were in the laying boxes.  I went around back, opened the hatches and they obligingly shifted a bit so I could retrieve an egg from under each of them. Smooth and creamy and warm as life.  Since we have chickens, we are fortunate that fresh eggs aren’t a novelty, but reaching under a contendedly clucking hen and pulling out a brand new egg still is.  The feel of the shell, the heft of the eggs, the fresh warmness of them.  While I know that people have been scooping eggs from under birds since the Dawn of Time, it is still a magical thing.  And it’s still warm as life.

You know what else is warm as life? Beans. And broccoli. And everything else that grows in the ground and takes its nourishment from the sun.  Sun energy, used to reach towards the sun. And when we take a bite, we bring the sunshine into us, warm as life.

When your ingredients are that fresh and wonderful, what better way to honor them than to let them be themselves. No meat needed, but you could certainly add it if you want.

One thing about a meal like this, made of the freshest possible ingredients (along with a few staples): make it with love.  Ground yourself and pour love into every cut, every slice, every movement in the Cooking Ballet.  Make it with love. Eat it with gratitude.  It’s almost like communion: A meal meal as Warm As Life.

green veggie curry with eggs 011There’s no real need for a recipe, per se. Really, here are the steps:

Cook some rice.
Stir fry your favorite vegetables in whatever kind of sauce you like.
Cook some eggs and serve them with the veggies and rice.

For those of you who appreciate the structure of a recipe, here’s how we made ours:

Mostly Green Vegetable Stir-Fry with Eggs, Over Easy
Author: 
Recipe type: vegetarian main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Use what vegetables you have, the fresher the better. Use what egg you have, the fresher the better. And don't worry about the measurements--I certainly didn't. Be grateful. Eat with gratitude. The food tastes better that way.
What You Need
For the Curry
  • coconut oil, as needed
  • ½ medium onion, chopped
  • ½ green bell pepper, cut into strips
  • ½ head broccoli, cut into florets
  • ½ cup fresh garden peas
  • 3 garden fresh green hot peppers (serrano-ish)
  • large handful of fresh green beans, trimmed and cut into 1½" pieces
  • soy sauce, fish sauce and white pepper, as needed
  • 1 lovely, ripe tomato, chopped
  • ½ can coconut milk
  • water or vegetable stock, as needed
  • about ⅓ cup Thai red chile paste
For the Rice
  • the other half can of coconut milk
  • water or vegetable stock, as needed
  • 2 cups basmati rice (or the Rice You Own)
  • 1 Tablespoon coconut oil
  • soy sauce and white pepper, to taste
For the Eggs
  • 1 Tablespoon coconut oil
  • 1 or 2 fresh eggs per person
  • a little salt and white pepper
What To Do
For the Curry
  1. Heat a wok over high heat.
  2. Add the coconut oil.
  3. When it shimmers, add the vegetables--except for the tomato--in reverse order of how long it takes them to cook. Our crazy peas take the longest, so we put them in first.
  4. Stir fry for just a couple of minutes.
  5. Add a splash of fish sauce and soy sauce.
  6. When the vegetables are not quite done, add the tomato, coconut milk and chile paste and bring to a boil.
  7. Turn down the heat and simmer just until the vegetables are as tender as you like them.
  8. Taste and adjust seasonings with soy sauce and/or white pepper.
  9. Serve over the coconut rice with one or two sunny side up or over easy eggs. Or poached eggs, if you'd rather.
For the rice
  1. Put all the ingredients in a pan, adding water or stock until the level of the liquid is about ¾" over the level of the rice.
  2. Taste the liquid and add soy sauce and pepper until you like the seasoning.
  3. Cover and bring to a boil. Reduce the heat to low-ish and simmer until the rice absorbs all the liquid, about 15 minutes for basmati.
  4. Turn the heat off and let the rice steam for an additional 3-5 minutes.
  5. Fluff with a fork before serving.
For the Eggs
  1. Heat a nonstick skillet (we use well-seasoned cast iron) over medium heat.
  2. Add the coconut oil and let melt. Tilt the pan to spread it around.
  3. Crack the eggs in and season the tops with a bit of salt and pepper. Cook gently until desired doneness. Flip for over easy, if you'd like.
  4. Make sure your yolks are still runny, because the silkiness of the yolks plays really nicely with the sauce and rice.
Other Stuff to Know
Again, the measurements here are just guesstimates since folks seem to appreciate measurements. The cook time for the rice is about 20 minutes. You should start that first and make your stir fry while the rice is cooking. Our total cook time for the stir fry was about8-10 minutes.

Enjoy cooking. It should be fun. It should be an act of love. If you live alone, show yourself that you love You. That you deserve to eat well. If you live with others, feed them. Feeding others–whether professionally or not–is an act of love.

Have a lovely day, warm as life. Ruthie and Sam sure are.

warm as life 020Trust me, Ruthie is enjoying her day, even if she looks a bit miffed. That is her Regular Face.
warm as life 012Sam: well versed in the art of Enjoying His Day.

 

 

 

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Comments

  1. says

    What a lovely post and good advice. It makes me sad when people don’t believe they merit a good home-cooked meal when they are eating alone. So they just don’t bother. But perhaps that’s when they need it most.

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