Chef Andy Shelley
8oz Root Vegetable Slices
3 Tbsp Neutral Oil (Vegetable, Canola)
1 cup Jasmine Rice, uncooked
4oz Bell Peppers, finely diced
4oz Leeks, finely diced
4 Tbsp Sesame Sambal Aioli (Recipe Follows)
Soy Sauce, to taste
Gomasio, to taste (optional can also sub Sesame Seeds)
1 cup Pea Tendrils, rough chop, for garnish, optional
2 Egg yolks
1 Tbsp Sambal
1 Tbsp Honey
1 Tsp Apple Cider Vinegar
3/4 Cup Neutral Oil
1/4 cup Sesame Oil
Cook the jasmine rice per package instruction, preferably the day before. When rice is done, place on a sheet pan and place in the refrigerator to chill. Then cover and let sit in fridge overnight.
In a wok or skillet, heat oil over high heat and add Root Vegetable Slices. Cook until slices are beginning to brown.
Add, leeks and bell pepper and begin to cook on high for approximately 2 minutes.
Add rice and fry with other ingredients until the rice is crispy.
Add in a few glugs of soy sauce to taste, and mix in your aioli.
Take pan off of heat and stir in your pea tendrils, and top with Gomasio or sesame seeds.
Feel free to add more Aioli if desired.
In a blender, add in the egg yolks, sambal, honey, apple cider vinegar.
Turn on blender and slowly incorporate the neutral oil and sesame Oil until a mayonnaise consistency is achieved.
To make this dish Vegan, mix vegan mayo with the sambal, apple cider vinegar and sesame oil. Sub Agave for Honey.