Veggie Veggie Stir Fry
A high temperature is required for stir frying. The high temperature allows the food to cook quickly, while preserving the natural juices. Stir fry vegetables takes minutes, about three to six tops! The quick cooking allows your veggies to stay bright and moist. Adding FiMi Kingston line of products to your veggie stir fry, enhances the flavor of your veggies, elevating the taste of your stir fry. For best results a wok or large stainless steel sauté pan (12” of large), with sloped sides is best. A wooden spatula is also needed. The key to a great stir fry is a high heat, not overloading your wok (overloading my result in sogginess) and to keep the food moving once it’s in the pan.
1 yellow or green
1 small onion (chopped)
1 red or yellow bell pepper
1 clove garlic (minced)
2 Tablespoons olive oil
1 Tablespoons FiMi Kingston Jerk Rub
Cut all vegetables into small pieces (the thinner the better). Pre-heat wok on a high heat until it is very hot; for at least 70 seconds. You know your wok is hot when you see a little smoke rising from it: Likewise if you place a drop of water in the wok, it should sizzle and evaporate quickly. Put in oil and rotate the wok so the oil coats the entire surface. Immediately add minced garlic and chopped onion, sauté for 45 to 60 seconds using your wooden spatula. Add zucchini and stir fry for about 2 minutes Add bell pepper and FiMi Kingston Jerk Seasoning, stir fry for an additional minute.
Your dish is now ready. Yeah man enjoy!!
Fi Mi Kingston Rice and Peas
Cultural Tip – Jamaicans usually call legumes peas and thus the name Rice and Peas!
2 cans red kidney beans or 2 cups of dried kidney beans
1 lb rice (I prefer jasmine rice)
2 stalks escallion (cut off ends,wash and flatten)
3 cloves of garlic crushed
3 teaspoons of FiMi Kingston Original or Kingston Hot Jerk Dry Rub
2 cans coconut milk (13.5/16.35) fluid ounces per can
2 cans water (use coconut milk cans to measure)
If dry kidney beans are used, rinse beans and soak in warm water over night.
Place beans, coconut milk, water, and garlic in a large pot (at least a 4 quart pot or one large enough to hold all ingredients, with a few inches remaining above the liquid). Cook until half the liquid has evaporated from the pot. Season up di pot by adding the 3 teaspoons of FiMi Kingston Jerk Dry Rub and escallions. Allow the pot to come to a boil. Wash and add rice to pot. Reduce heat to low. Cook until rice is tender and all liquids absorbed. If all liquids have been absorbed and rice in not fully cooked, use a piece of aluminum foil to cover the mouth of the pot. This usually finishes the cooking. When cooked, stir with fork before serving.
Serves approximately 6.
Yes I Fulljoy (Enjoy)!!
Fi Mi Kingston Cornbread
1 cup cornmeal
1 cup flour
2/3 cup sugar
1 cup milk
1/3 cup oil
1 teaspoon salt
3 1/2 teaspoon baking powder
1 teaspoon FiMi Kingston Jerk Seasoning
Mix all ingredients together until batter is smooth. Set oven to 350 degrees Fahrenheit.
Grease baking dish, transfer batter to baking dish. Bake for 30 minutes of until center is dry.
Cut and serve. Goes great with any type of Jerk Meat.