We’ve had a busy time of late, but it’s all been in the name of expansion! Thanks to all of your kind donations, I was able to purchase a digital recorder, something that will enable me to pursue a new avenue of local food promotion: radio. That’s right, beginning April 27th, I will be joining the show Arkansas Cooks as a co-host, so be sure to tune in every Saturday at noon on KUAR FM 89.1 to learn more about Arkansas food and the folks who prepare it. You all helped make this possible, and I can’t thank you enough.
Other things of interest: we were recently lucky enough to “test drive” some free-range chicken and hand-made sausage from Farm Girl Natural Foods, and I couldn’t be happier with the meat. We did a longer write-up over on Eat Arkansas, so check that out for more information about these locally-raised delicacies.
I’ll leave you with a recipe that we made with some of the Farm Girl sausage, a simple stir-fry that just rocked our heads.
Hmong sausage stir-fry
- 1 package Farm Girl Natural Foods Hmong sausage. This is an Asian sausage style flavored with ginger, cilantro, and chilies — and Farm Girl’s pork shines.
- 2 cups broccoli slaw. Yes, the kind in the bag from the super market. If you want extra carrots or anything else like water chestnuts or sugar snap peas, add ’em in.
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon corn starch
- 1 egg (per person)
- Steamed rice
Remove the sausage from its casings and brown in a skillet. While the sausage is browning, poach the eggs in a separate pot, then put them in a bowl of ice water to hold. Mix together the soy sauce, water, rice vinegar, and corn starch. Add the broccoli slaw to the pan with the sausage (this is a very lean sausage, and will not produce much fat, so no need to drain) and stir to mix. Add the soy sauce mixture, stirring to coat. Cook the stir fry until the slaw becomes just tender and the sauce has coated everything nicely. Give your eggs a 30 second dunk in some boiling water to freshen them up. Make a bed of rice, place the poached egg on top, then cover with the stir-fry. Serve.