Hey There Pretty Birds,
In this new episode of Tamu’s Cafe, we sit down with all-around amazing human being, stylist and fashion consultant, Julie Ragolia. Over a sizzling plate of stir fry, we discuss Julie’s evolution as a stylist; how she remains humble in an industry known for breeding divas; and her personal act of resistance towards the Trump administration. Pull up your chair and grab your favorite cup or glass, and enjoy Julie’s positive outlook on life.
Stir fry vegetables with basmati rice recipe (Similar to Julie’s)
Stir fry ingredients
1 tablespoon oil
1 medium onion, sliced thin
1 cup diagonally sliced carrots
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper, cut into strips
1 tablespoon soy sauce
1 clove of garlic
2 teaspoons Sesame Seed
1/2 to 1 small fresh red chili
Basmati rice ingredients
1 1/2 cups basmati rice
Thumb-sized piece of ginger
A pinch of salt
A dash of pepper
Sautéed chopped onion
A dash of cumin
Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
Add soy sauce, garlic, fresh red chili and ginger; stir-fry until well blended. Sprinkle with sesame seed.
Wash the rice well by putting it in a bowl and covering it with cool water.
In a saucepan, bring the rice and water to a boil. Cover and simmer gently for about 30 minutes.
Add the butter, cardamom seeds and ginger.
Recipe adapted from McCormick