Two Creek’s Rainbow Eggs.
Cover and cook over very low heat until tender, 20 minutes.Remove from the heat and let stand for 5 minutes, then fluff with a fork..
Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.Heat 1 tablespoon of the vegetable oil and add the tofu.
Cook over high heat, turning, until browned, 5 minutes.Scrape the tofu onto the platter, keeping it separate from the mushrooms.. Heat 2 tablespoons of vegetable oil in the skillet.
Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.
Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.So waakye is simply "rice and beans."
It's made with fragrant basmati rice or jasmine rice and beans (usually black-eyed peas or cow beans), cooked together with waakye leaves (sorghum leaves or stalks) that lend their pink-reddish brown hue to the rice.Oftentimes limestone or baking soda is added to bring out the subtle flavor of the leaves and deepen the coloring.
The leaves are usually removed before serving, however I always retain the dramatic architecturally sharp edges of the stalks poking out for aesthetic reasons.Who said Scorpios were dramatic?!.
(Editor: Space-Saving Tablets)