Monday, June 23, 2008

Sichuan Stir Fry

The first food picture - Vegetable Sichuan Stir Fry

A "touch" of heat from 12 Tien Tsin chiles, plus the elusive Sichuan Peppercorns made this a very flavorful and spicy dish. As you can see, there are a number of various fresh vegetables.

What made this meal truly unique was the use of Millet in place of rice. Possibly the first domestic grain, it was grown in China as early as 2700 BC and was the prevalent grain before rice was introduced. It is a whole grain, and takes about as much time to cook as most white rice. This makes it attractive when time is of the essence, since brown rice generally takes about 3 times as long to cook.

Millet is also unique since its time from seed to harvest is only about two months. It does well in poorly fertilized and dry soils. It is non-glutinous and also NOT acid forming like most grains. It has a great deal of protein and fiber, B-complex vitamins, lecithin, vitamin E, and is a significant source of plant based, assimilable iron. There are many phytochemicals present which science has yet to even study, making it a great alternative to the standard wheat in the American diet.

Hooray for sustainable, nutritious, healthy foods!

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