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.
Today’s Special:
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
Cardamom seeds
A pinch of salt
A dash of pepper
Sautéed chopped onion
A dash of cumin
Preparation:
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
