Community
Virtual Cooking Class w/Peached Tortilla's Eric Silverstein
03.24.20
register
06:00 – 08:00 PM
Online event
FREE

Join us for our first virtual cooking class with Austin's very own, Eric Silverstein, owner of Bar Peached and Peached Tortilla.

We will be making Peached Tortillas Fried Rice (serves 4).
 

Ingredients:

4 tbsp vegetable oil
2 cloves garlic, minced
.25-inch knob peeled ginger, minced on a microplane (about 2 tsp)
.5 pound Lap Cheong (Chinese sausage)
25 c shiitake mushrooms, stems removed, cleaned and sliced
.5 cup green onions, chopped
2 eggs, beaten
2 heavy pinches white pepper
4 c cold, day-old jasmine rice (already cooked)
5 tbsp butter
1 tsp Shiro Miso
3 tbsp oyster sauce
Cilantro, for garnish
1 c rice puffs (from 1 rice paper wrapper) (optional) (see Note)
.25 cup Peach Pickled Red Onions* (see below) or julienned red onions

Note: Rice puffs are simple to make and give a great texture to a lot of dishes. Heat 2 quarts of oil in a pot to 350 degrees Fahrenheit. Then, gently place the rice paper wrappers into the oil. The rice papers should immediately puff up and you should really be able to smell the fried rice paper. Immediately remove the rice puffs with a spider or a slotted stainless steel spoon and set them on a plate covered with a paper towel. The rice papers should only fry for 10 seconds. Once the rice puffs have cooled, break them up with your hands into 1⁄2 × 1⁄2-inch pieces.

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