The other day I watched a science-based YouTube video on the debate over brown and white rices. The host stated that “this will settle it once and for all.”
But it didn’t, at least not in my mind.
Yes, brown rice has more fiber and an extra bit of this vitamin or that. No news there. But it also has more cyanide than white rice. Honestly, I am not concerned about the cyanide – such trace amounts.
No, to me, brown rice just doesn’t taste as good as white. It never has. Sure, if you douse it with any number of sauces or dressings, it is palatable... but plain? No thanks...
I wanted to like brown rice more than its white counterpart ever since college when I first tasted it at the Coop. I wanted to be cool, “in,” and healthy. But it was bland and flavorless, tediously chewy and unfailingly rubbery; it lacked... well, everything.
I don’t mean to spark a controversy. It is - once again - just one of those instances when our individual tastebuds guide us. It’s not about right or wrong, simply what works on each person’s palate.
All that said, I have recently discovered, thanks to our friends Lynn and Lee, that I actually prefer brown rice noodles over the white. Go figure!
They have flavor that is lacking in white rice noodles, and a beautiful color. Lynn made a great stir-fry the other night to accompany some grilled ribs. I loved it and, with the bag of noodles she gave me, took what she did and made a full meal of it.
It’s simple, flavorful, and perhaps healthier thanks to those brown rice noodles!
~ David
Pork, Mushroom, and Bok Choy Stir-fry
3/4 pound brown rice noodles
3 tablespoons canola oil, divided
2 small shallots, peeled and sliced
1 pound pork tenderloin, trimmed and thinly sliced
freshly ground black pepper
4 ounces shiitake mushroom caps, sliced
4 ounces oyster mushrooms, sliced
a 3-inch piece ginger, peeled and grated
5 baby boy choy, heaved lengthwise and sliced
1/3 cup kecap manis
1 tablespoon balsamic vinegar or lime juice
1 teaspoon sesame seeds, lightly toasted
Break the rice noodles in half. Bring a large pot of water to a boil, add the rice noodles, and cook for 4 minutes. Drain and rinse with cold water. Set aside.
In a large, nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the shallots and sauté until beginning to soften. Add the pork to the shallots, season liberally with black pepper, and cook until both sides are lightly browned. Remove pork and shallots; place in a bowl and set aside.
Add remaining oil to the pan and, when hot, add the mushrooms and ginger. Cook until mushrooms are softened and ginger is very fragrant. Add the bok choy and stir well and sauté for 2 minutes. Stir in the pork and shallots, then add the kecap manis and vinegar or lime juice. Mix well, then stir in the noodles and cook, covered, for 3-5 minutes.
Divide among 4 bowls, sprinkle with sesame seeds, and serve.
Serves 4.
Labels: bok choy, pork, shiitake mushrooms, stir fry
