Flowering Kale & Garlic Scape Stir Fry ... a Bit of Gossip ... and my 99th Post

 

I know, I know. The 99th post is not a generally accepted blogging milestone worthy of fireworks and giveaways. I have two points to offer in my defense. First, I am very bad at math and somehow I got it into my head that this was in fact my 100th post. But then I added it all up again just before I started writing it and it turns out ... not so much.  

Secondly, I had a fabulous idea for my 100th post all set, but then it didn't work out, and as it turns out it wouldn't have worked no matter what. But I get ahead of myself. It's like this: I recently landed a gig as the online food and drink editor for a local publication - hooray! As part of my job, I have the *clears throat* exhausting job of going to events and tasting things and eating free dinners and sipping free drinks  from time to time.  Serendipitously (or so I thought)  the Anthony Bourdain/Eric Ripert show was coming to town and it hit me: Aha! I will take something - an apron, say - and have them sign it, and give it away for my 100th post.  Pretty cool, huh?

Well. Did I mention that I just got this job? Too late, apparently, to be able to snag two press tickets to the event. Sigh. But before you despair of the incredible giveaway that might-have-been, let me console you with this: I heard it through the grapevine that Bourdain's entourage formed an impenetrable wall around him, and no one could get close. Ripert, meanwhile, though engaging and polite enough, performed an eat-and-run disappearing act after the show.  Although this scheme didn't work out, rest assured I'm hard at work thinking of something for my blogoversary in July! 

Meanwhile,  I give you a stir fry. Though really there's nothing heavy and "fry-ish" about it. And it's more a method than a recipe; a perfect way to use whatever healthy veg is in season. All you have to do is remember to keep a variety of textures and colors in the dish, and it will turn out beautifully.

I used flowering kale - a purple, cabbage-y variety of kale - regular purple kale, and garlic scapes.  I simply sauteed then in peanut oil until the kale wilted and the scapes were crunchy and bright, and then set this aside. Meanwhile, I cooked day-old jasmine rice (I read somewhere that it's important the rice is a day old so it doesn't get sticky) in a combo of  sesame and peanut oil, soy sauce, a bit - not too much! - of oyster sauce, and white pepper. I simultaneously scrambled 3 eggs in another  skillet, and broke them up into chunks, folding them into the rice. I added the vegetables back in to the rice/egg mixture, tossed it all together, garnished it with some green onions, and I had a healthy and light weeknight meal.

The perfect dish to celebrate a 99th post, yes?