Join Dale and Cheryl for a delicious stir-fry dish!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cooking the dark show. Welcome to Cooking in the Dark. [DING] The kitchen. I will go to the kitchen. And although some recipes I cannot breathe, still I'm sure I can't do everything I need. This show cooking in the dark, it is the key. [MUSIC PLAYING] He's a multi-totative Texan. You know Cheryl should tell himself, I know Dale Campbell would like to welcome you to this hair show. Cooking in the Dark is a presentation of Blind Mites Megamole, and www.blindmitesmegamole.com. [MUSIC PLAYING] Welcome to Cooking in the Dark. I'm Cheryl Cummings, and I'm going to introduce you to the man who proved us every week that you don't need sight. Took a dinner tonight. Dale Campbell. [APPLAUSE] All right, y'all. Welcome. Welcome. It's getting closer. You've only got about, oh, 340 more shopping days till Christmas. Oh, my gosh. Don't even go there. [LAUGHTER] All right? Oh, crap. I haven't even got the bills for last Christmas yet. What do you mean? Hurry, hurry. Last chance to buy. [LAUGHTER] Won't be a price any lower. [LAUGHTER] No, don't do it. Oh, man. But it was cool seeing all the Christmas shows on. Oh, those are always fun. Y'all the Grinch and all those type people. Yeah. Just love them. Just love them. Well, as we promised last week for those of y'all that hurt us, we are going to be doing some stir fry today, some stir fry, some actually it's some fried rice, so I guess I was kind of lying a little bit. We're still going to use a walk. We're just going to do a little stir fry. Well, we need to get some rice ready, so we're going to need four cups of cooked brown rice. Mm-hmm. And to get four cups of rice, you got to remember the rice ratio is one to four, okay? One cup of dry will equal about four cups of cooked. So I've just put in one cup of brown rice into our microwave rice and pasta cooker. Now we need to, the ratio for white rice is about two to one for preparing it with water, okay? White rice, brown rice, it'll still make the same amount. One cup will make about four cups of cooked, one, two, so in this microwave rice and pasta cooker for rice, you want two parts of water for every one part of rice that you put in. So I put in one cup of rice, now I'm adding two cups of water. Now because it's brown rice, I'm going to add an extra half a cup of water. That makes sense. It always takes a little longer to cook brown rice. Brown rice just needs a tad bit more than white rice. We get a little butter here. We're going to put about what I call pads, about four pads of butter on top of the rice. And these, you can just slice down and just kind of lay on top of the rice. And then the cool part, this takes about 20 minutes, 25 minutes to make this microwave rice. So I'm going to get this going here at the beginning of the show, so it'll be ready when we need it. And we're going to do it in our microwave. So now last week Cheryl, I didn't even ask you what you got for Christmas. I actually made up quite well, I got some boots, I got some earrings, I got a sweater. Nice. Got a nice dinner out, what can I say? Alright, Santa Claus took you out. Yeah, it was very nice. Did y'all have venison? Ah, no. That would be so mean. Yeah, my piece of venison had this red light on it, I don't know what that was. That would be so cruel. The blind rifle association, we went hunting, came up empty again. The blind rifle association, we go hunting twice a year y'all. We go hunting the night before Easter. We go rabbit hunting, figure that big old dude hopping down the trail with them eggs. Probably easy target, slow, we've got colored eggs, we can probably hear them. Then at Christmas of course, the deer come out and they've got bells on them and they fly around in the air and one of them's got a big red light. So I was like man, look at that, rain deer that are providing reasonable accommodation for blind hunters. You don't like it? Ah, of course we came up empty again, dog goner. Oh well, say lovey. Ah, they're quick, they've got to be quick. Alright, so I've put the rice in the microwave, it's in our rice and pasta cooker. We want to go on high power for about eight minutes and then we want to reduce the power to 50% and we want to cook that for about 15 minutes, okay? With this thousand watt microwave, I think I'm going to go seven minutes instead of eight. So let's set our cook time. I'm not set, set, cook time. Minutes, one, five, ten minutes. Whoop. Nine, five, minutes, six, minutes, seven. Put the microwave, if you hold the minute, the up button, you know, which it just rotates up one, two, three, four up. If you hold it down, it jumps in five minute increments. I just held down too long, so it jumped to ten, so I went back to five and then up two for seven and then we'll hit our start button and it will tell us that our power level and our time. Power level, high, seven, minutes, zero, second microwave running. That's exactly what we need. You press the start button or the time set button again and we'll announce how much time is left. So if you're in the middle of doing something like, "Hey, how much time's left?" Six minutes, four, two, five, second, six minutes and forty five seconds remaining. New Year's resolutions, what did you do? You go first. What did you do? Okay, I'm going to plan to get in better shape. Since we've moved to this, the new house, you know, it's kind of, it's back in the back corner of the subdivision. It's probably, it's not that far from where we used to live, you know, and even from there it was a pretty good walk to the gym. And we still had to cross, I've still got to cross a, you know, a seven lane road. Well, six, you know, three lanes both ways and then two turning lanes, you know, so... Oh my goodness. And to do it safely, I need to go to one of the major intersections where we're at, where the gym is, is right in the middle between the two major roads that cross this big eight lane road, you know? Where we are, we're, I mean, the way I used to do it was I would cut through, you know, I knew a way to cut through to save some time and then I'd have to cross Bay Area Boulevard, this big road right in the middle. And I've been trying for years to get the city to put an audible signal there and they won't do it. Now they put them at the major intersections, which is great because, you know, as other blind people know, at a major intersection, you've always got traffic flow, you know what the light cycle is. Right. But at these cross street, you don't and the cross street set up so it goes with traffic. So if there's a car on my side and a car on the other side, I'm going to get a full cycle. If there's only a car on my side, then I'm only going to get a half a cycle. Good gracious. You know? So you're hung out to dry out in the middle, you know, and all these angry, hungry cars, man. They wouldn't. People are insane. Yeah. I mean, yeah. I mean, I'm six four and I, you know, at that time, I had a hundred pound brown, you know, chocolate lab guide dog. And they couldn't see me. You know, I almost got hit a couple of times then I'm like, man, you know, one guy, you're not carrying a can. I'm like, dude, you didn't even see me. You're not going to see a cane. You know, goodness gracious. So anyway, um, I can walk, you know, like to one of the main intersections and then walk all the way, you know, so it's just, it's just, it's time, you know, the walk's not the big deal. But I mean, it, it takes me longer to get there than it does for me to work out. So I kind of just blew it off. Right. But, um, Candice has told me, you know, we've talked about it and she's going to, she'll drop me off in the morning or at least get me across Bay area. Okay. We're in the middle, so it'll be a shorter walk there and then, um, then we can go work out and then, you know, just, you know, take the stroll back home and, um, then that'll be good. I gotta, I gotta get back. And I used to be up, I used to bench almost 300 pounds and I don't think I can bench press a beer right now. Goodness gracious, that is the way it is, but anyway, y'all New Year's resolutions, let us know what they are. Get in shape. How about to eat healthier? Oh, that's a nice one. Yeah. That's boring. Yeah, it is not. I think we have to challenge ourselves. I want to copy that. She agreed with me. I didn't know. Anyway, get your resolutions out there. Here we go. Almost done. That's good. I'm going to go ahead and set this for our second stage. We need to set it for, um, I hear you. I hear you. Cook time not set, I need to set the power level first. I want to go to medium to 50% power, which is defrost defrost is 30% low as 50% medium is 70% high as 100%. So we're going to go to low, no, I'm going to go about 15 minutes. 14 minutes. Yeah, we'll go 14 minutes and cook time, 14 minutes. Cook time. 14 minutes. No seconds. Power level low, 14 minutes, zero seconds, black hole wave running. There we go. I love it when you press start. It tells you that your power level and, um, your time. It does. It's beautifully beautiful. You know, now before we go to this first break here, Hindora, in fact, is she around? You see, you know, anywhere? She might be. She could probably tell the joke better. It's pretty cute. She saw it firsthand. Oh, that's muddy. Oh, okay. Wait, let me translate for y'all. Okay. Um, the rooster in, uh, at the farm where Hindora used to live out, it was just before Easter and, uh, he went into the hen house, he's in there looking around stuff and all of a sudden he sees this nest full of all this basket, you know, this nest basket. Oh, for all these colored eggs. Wow. He takes one look at that and he's like, what the heck? Who's been in my hen house and he stopped out of that hen house and looks around and guess who he saw. He went over and got ahold of the peacock and slapped him around the wheel. He, the peacock was in the hen house. All right, y'all. We'll be right back on cooking in the dark and, uh, our rice will be getting done and we'll take off and do, uh, some, make a vegetable fried rice. We'll be right back cooking in the dark. Now, more of the show with your host, Dale Campbell and Cheryl Cummings. We are back, y'all. The microwave's still churning over there, doing our brown rice, getting it all prepared. Let me put this bag of rice back. The rice came, the brown rice came in its own bag and I hate those things. So I, I always take them and dump them into a, a big, you know, I always keep some gallon zip locks around. Oh, that's a good idea. To put it in. Because I think most of the rice bags, once you open them, they're open. They're open. Yeah. Unless you use a bunch of it and then you can, you know, fold them down enough and keep them closed. But otherwise, eh, you're going to have rice everywhere. Yeah. I actually bought it a nice little, a little container. So I end up pouring most of my rice into the container. Oh, that's cool. Yeah. That works out well. All right. Except. We're going to be making vegetable fried rice today. Mmm. Sounds really good. It's, it's part of our new resolution. Our challenge to ourselves. Eating healthier. No, I don't agree with that. That's important. Doesn't sound like there's going to be any chili cheese dogs on out there. Mm-hmm. And you. I keep trying. I just thought I would put it out there. Oh. Good luck, girl. If you listen to the show last week, you know, Cheryl's been on me since like, oh, Florida. Use tofu. So we're doing tofu today. Tofy-o-dee. Tofy-o-dee. All right. This is exciting. Tofy. Tofy. Yes. It's very exciting. All right. I am ready. Okay. You want some raw tofu? I can. My cousin made this delicious appetizer with tofu. I think she put honey and like cashews or some type of nuts on there. It was very good. Sorry. You said you used delicious and tofu in the same? I certainly did. Yes. Oh, we're just teasing y'all. We are going to convert you after all. Oh. Okay. All right. Why don't you go ahead and read them that recipe and we'll start getting this together. All right. So here we go. This is so exciting. Yay. All right. We made ounces of tofu, extra firm, two tablespoons of dry, sherry or Chinese cooking wine, four tablespoons of soy sauce, two teaspoons of canola oil or olive oil. Whatever you want to substitute there. One large garlic clove minced, one piece ginger root peeled and minced or to taste. One small summer squash cubed, four cups of cooked brown rice cooled, one cup snow peas, one medium red pepper thinly sliced, three scallions sliced white in slightly green parts only. That's all you need. Now a scallion y'all is, as we discussed last week, now you see why I had scallions on hand. A fancy word, if you will, for a green onion. Actually, the scallion part of the, the scallion onion is the white, the bulb part of the, of the green onion. The green onion is actually what you can use for chives, they're kind of long, they feel like a straw, kind of long and stringy, not literally stringy, but just long and straw like and they're green, hence the name green onion. The ginger root, you're going to need a piece about, about the size of your pinky. You know, maybe about an inch longer, so you don't need a lot of ginger, just a little piece of that. Give me, let's fire it up here. I love ginger. Ginger. I love ginger. Ginger. I love ginger. Oh my gosh. There's soy sauce, there's my Asian, this other is soy sauce, and there's another bottle of sauce that, that is pretty about the same. They are the same, so I have to make sure we were, okay the scallions, we need some thinly sliced scallions. So, what I've done is I've cut off the root ball, right where the, you can kind of feel the straw like part of the green onions, they kind of come together, and they go down into the root. And right where you kind of feel them beginning to separate that is what Cheryl was talking about when she read where the, it's kind of a white green color. The root ball is white, that goes from a white, from white where the root ball is as you go up the stock and it turns into a, kind of a pale green into a darker green and then eventually into pretty much just a beautiful green for the, for the green onions. But we were in our set just using the white part. So if you cut it off, cut it off down on the root end just before, just right there where you start feeling the green onion starting to separate and all of its little straw like tubes. And there again, what do you think, Cheryl, about eight, nine inches long, something like that? Yeah, I did. Usually the straw part. Yeah. The part we're cutting down is probably about maybe two or three inches, yeah, not too long at all. The little part of it there, let me get those. And again, I'm using the flexible chopping mats to do our slicing here. We're going to get kind of everything prepared. The tofu, we need to cut down into cubes and marinate because that's one of the nice things about tofu is that you can marinate it and it can take on the flavor or anything. Yes, it does. It sucks it up like a big old sponge. All right. For those of us that weren't listening, will you read that recipe again one more time? Sure. Do we want the instructions as part of the reading? Yeah. Okay. So here we go. Two ounces of tofu, extra firm, two tablespoons of dry, sherry or Chinese cooking wine, four tablespoons of soy sauce, two teaspoons of canola oil, or whatever oil you're going to use, one large garlic clove minced, one piece of ginger root about an inch long peeled and minced, one small summer squash cubed, four cups of cooked brown rice cooled, one cup of snow peas, one medium sweet red pepper thinly sliced, three medium scallions sliced only the white to pale green parts and here we go. So we want to cube our tofu and marinate that in a mixture of one tablespoon of the dry sherry and soy sauce and then we're going to be preparing our vegetables. And prepping the vegetables is just going to be basically all just getting them chopped up. So let me get working on the tofu here. Oh, the rice is done. All right. Rice is done. So we're just going to let that do its thing and cool. Let me dice up this. The tofu comes in, comes in a block. Well, you'll give the microwave some attention or it'll continue to yell at us. Bling. Bling. Bling. I'm over here. I'm over here. Find the guts to let it go to see how long it takes to stop. I think it goes three times. Three times? Okay. Because we're usually like, it's going, go stop it now. It is. And the tofu is like just in a block and it's kind of like a block of, well, like a block of cheese. Kind of feels like a little piece of cheese. Slices, y'all, kind of like, well, slices kind of like an eggplant, if you've ever sliced an eggplant. I was trying to think of something that somebody might have sliced. Slices, it's like cutting through butter with a hot knife, actually. It's pretty easy to slice. Yeah, very easy. So I'm going to try to slice this into about quarter inch cubes. So what I'm doing is I'm cutting down almost all the way through it through this block. Now I'm turning it perpendicular and doing the same thing, cutting almost all the way down through it, making about four cuts each direction. Now, I'm going to turn it on its side so that when I slice down from end to end, I've already made these other cuts, so hopefully this will just come off cubed. Not squared cubed. Hey, we didn't do too bad. Now I'm going to put it in the little container came and it comes out of the container, y'all, that is full of, it's got water all around it. I thought it was all liquidy. I was like, wow, did it melt? Tofu can't melt. No, it's like, it's, yeah, but yeah, so we need to marinate it now. So let me get that going here. I'll get us a little bag and I'll get our, we're going to be using the, not the sherry, but the Asian. Oh, the Chinese wine? Yeah, the Chinese wine and our soy sauce. So we just need a tablespoon of wine and a tablespoon of soy sauce. I think we need four of soy sauce, don't we? Oh, in the end, yes. Okay, but to marinate just one in one. Yeah. Because then we're going to mix the remaining one tablespoon of wine with the three tablespoon of soy sauce and set that aside. It's cool to me. You will use it in our stir fry. Nice. So I'm putting this in a piece of Tupperware, the tofu that we've diced up. So one tablespoon, soy sauce, okay. And then one of the Chinese wine. Oh, this is a super, super easy recipe. This is one of our fun recipes, simple, simple, simple. Yes. Is that you whisking those two things together? No, it was coarsing. I've got a little Asian seasoning, a little liquid seasoning and I'm popping in there. I'm also going to add a tablespoon of teriyaki sauce. Oh, nice. Yeah, a little sushi restaurant we go to as miso soup. Oh, I like that. Which is really nice. And it does. As Cheryl says, tofu will just suck up the flavor of whatever it's near. I think if you grew it in a pumpkin patch and put it in a pumpkin patch, it'd be pumpkin-y. It'll be pumpkin-y, yes. Okay, so let me put the lid on a Tupperware here. I'm just going to kind of shake it up a little bit, turn it upside down. Oh my, I was hearing an interview with Paula Deane. Oh, yeah. How's she doing? Well, this was a pre-admission of diabetes. She had a recipe or probably still has a recipe for deep fried butterball. Did you hear this? No. I was like, oh my gosh, I can't believe anybody would even think about eating that. Deep fried butterball, my goodness. Yeah, butter, fried and a hamburger. What did she call it? Like the lady's lunch burger. So it was a burger between two crispy cream donuts with a fried egg on top. Oh my goodness. I was like, what was she thinking? That'll go crazy right there, man. Yeah. What was she thinking? Goodness gracious. It's been interesting. I mean, since she announced that she had diabetes, I haven't heard tons about her, but she must be doing something. Don't you think? Yeah. I don't know what exactly it might be, but yeah, I'm with you. I think she's got to be. It would be nice if she'd figured out, well, I mean, there are already lots of, like, alternative options for folks with diabetes. Yeah. I heard it one time. That would be nice. That would be nice. Yeah. We're going to get our veggies cut up here. I've got the scallion diced, or not diced, but sliced, thinly sliced, a couple of pieces of tofu that tried to escape, so let me get them in the marinade here. I've got to tell you, I'm like a huge fan of ginger. See, I like Mary Ann better. Oh, please. The house. Let's move on. Return. Okay. Now I've got a red bell pepper, and we need to cut them in the long, thin strips. Otherwise, kind of known as julying. It doesn't cook in fun. Wash it off. Man, I love it. I mean, it's, you know, you get in your kitchen, and you've got your veggies or whatever you're doing, and you've got your knives and everything, and yeah, you're just-- Nobody, when you've got your knives, nobody talks any crap to you. Oh, my gosh. You're slicing. You're dicing. Dicing. Dicing. Making it happen. Yeah, it's very fun. Okay. I'm going to cut our bell pepper down. I'm cutting it in half, top to bottom. I cut the top out, the stem portion. I just cut that out. If you might-- if you think you might have a problem doing that, just cut it in half, and cut right through that stem part. And then when you cut it in half, it'll-- that stem part will break right off. Yeah. It pops out really easily. I'm just washing out the insides of it, of both halves. And julying is just cutting it in the long, just like the recipe says, long, thin strips. Now, this thing is about four and a half inches long, each half. So I'm going to cut it in strips, but then I'm going to cut it in half. The strips in half, link it so they're only going to-- Yeah, because they're like, you want-- it's-- you're shooting, it sounds like you're shooting for bite-sized pieces. Yeah. Well, I'm a little larger than that, but not-- No chewing. Yeah. But not like huge. So I'm going to cut it in half first. I'm going to lay one half, the top half down, over the bottom half. And I'm just going to start cutting these in julying slices. Shooting for maybe about half the size of a McDonald's french fry. Oh, OK. Yeah. Maybe that's a measurement everybody will know. [LAUGHTER] A quarter of the size of a Wendy's french fry. [LAUGHTER] Did you see, speaking of french fries where Burger King now has introduced sweet potato fries? I think I heard that. I have not been to Burger King in forever, but-- I kind of started boycotting them. There was somebody-- I don't know where the restaurant-- where the actual location was, but they cruised into a Burger King and got some crap for bringing their dog guide in. Oh, you're kidding. And yeah, refused service, and one thing led to another, and then, you know, the company never did come out, and I like apologize. You know, they just made their little statement, and we're done with it. So what I'm having to do is I'm feeling these pieces, and I kind of sliced them a little bit too big, too wide from what I wanted. So I'm just kind of feeling them as I put them in a separate bowl here, and some of the ones that are a little too big, I'm just cutting down. That one came out nice. That one could be-- use a little trim job, moving right along. Oh, that one's way too big. That's a Wendy's french fry right there. Don't need a red-headed Wendy's around here. So the Super Bowl is getting closer, y'all. I hear, I hear. The end of the month, we'll be having our Super Bowl show. Aren't they-- I thought I heard that there are still, like, two spots that are open or something like that. Two wild card spots. No, wild card's done. Oh, okay. We're getting where-- we're getting ready to be set for them. Wow. Depending on when you're listening to this and where you're listening, you see the games are either over, and you already know who's going to be in the Super Bowl, or they haven't been decided yet. Oh, all right. So the first weekend they play the wild card round. Mm-hmm. And then the second weekend is the divisional round, and then the third weekend is the championship round, and they take a week off, and then they play the Super Bowl. Oh, okay. I know the Patriots don't have to play that first game. They didn't have to play the first round. Right. Because my Texans fell on their tails. They got whooped. Well, it might-- Again, it whooped us. It might have been the weather, wasn't it, like, dit early cold when they-- Oh, yeah. Tom Brady's cheater. Everybody knows that. Oh, yeah. What? [LAUGHTER] That's twice you've agreed with me. I like it. Oh, yeah, yeah. I like this new year. Working out pretty good so far. A lot better than their poor old peacock. Oh. [LAUGHTER] All indoors. She can just tell a joke, can't she? She can. She can. That was pretty funny. Of course. You and I are about the only two that probably understand her. [LAUGHTER] Unless she gets all excited, man, when she gets excited and sorry, I'm like, "Ooh, slow down." [LAUGHTER] Okay. Let me just slice up just a little bit more of this red pepper, and it's a red bell pepper, those pieces in there. Now, when we saute this, or stir fry this, some of this, remember, too, the peppers will cook down a little bit as they cook. One thing I'm going to add to this recipe, I picked up a pint of sliced white mushrooms. Oh, nice. Yep. I like mushrooms. And something else, one time, we went and I'd asked the person helping me shop for snow peas, and I didn't even check. Usually, I'll verify before it goes in the cart what it is, and anyway, we ended up with fresh cut, you know, fresh green beans. Oh, those are nice. Those were just as equally delicious, almost like lucky choms. I've got to tell you, my mother-in-law, as an appetizer for one of our get-togethers, and like, sliced snow peas, I think, to dip with your guacamole. Oh, that's interesting. Delicious. It was really delicious. It was like a -- I don't quite want to use this word around you, but it was a healthier option. Okay. Let's put my face off, too. I like snow peas. Yeah. It was really nice. Now, I'm over here kind of moving the tofu around a little bit, y'all, just kind of flipping and flopping it, and the most of the liquid that we were marinating is pretty much gone, so it's pretty much been sucked up, soaked up by the tofu. All right. So, we've got the mushrooms here. What am I missing? Oh, our -- The squash? All summer squash, which is perfect. The ginger. That's about all we can get. Yeah, I've got the ginger. I still need to peel that. Okay. So, we're moving right along here. I'm going to dice this squash up real quick, and the squash -- the squash is pretty small, y'all. It's about maybe six inches long, down at the thickest point, oh, maybe an inch and a half in diameter. So with that part down here, I'm going to cut it -- make two cuts in it lengthwise. From where the stem -- from where the top of the squash starts to taper out to the body where it gets wiped, I'm just putting my knife straight down in it and cutting all the way through the bottom. And I did that on the side also, so I've got it basically quadrant, cut into four quadrants, if that makes sense. And now as I'm slicing across it up the length of it, it's already been cut four times, so the pieces come out nice. Oh, it's just kittin' little cubes. Yeah. Yeah, very nice. Now, stem part up here that's not -- I'll just cut it in pieces that are about the same size because he's about the same diameter as those little pieces down there, so we're all good. Okay. I'm going to use some ginger. Marianne, have you seen ginger? Oh, there she is. No, there she is. Okay. Now, we need to peel the ginger first. You can use a very sharp knife to do this. I'm going to use just a vegetable peeler. Mm-hmm. And again, I like the Y-styles, like, you know, peelers. Oh, the peelers, yeah. I don't know about the peelers. Mm-hmm. But this little piece, it's just like a little finger. So I'm just kind of peeling it straight down, putting the Y-style there and the Y- peeler. The Y-style peeler has the peeling blade that sits perpendicular to the handle. So the handle goes up, splits off into kind of a Y, and the blade is between it. Well, can y'all smell that? Mm, smells good, doesn't it? Ginger root. Fruit. Ginger root. It's lovely. Yeah. I hear you. I have learned. Ginger root is quite lovely. See, work with somebody for 10 years. They come around. I like it. Two weeks in a row you've agreed with me. That's cool. Might be sending you in for psychiatric help soon. I know. I know. What's going on there? I don't know. Okay. So we just need to dice this up or grate it up. I think. I think. I don't know what I think. Hold on. It sets up. Maybe mince. Mince. Did it say mince? Okay. All right. I can do that. Yes. Peeled and minced. Okay. So let's do that real quick. I'm just going to first step in mincing. I'm just going to slice it. Man, you hear that? Man. It's nice. I like that sound. Sounds like somebody walking through the snow. I'm going to take those little pieces there that I just sliced and just kind of mince those down also. Everything you want pieces, maybe an eighth inch, cubed. Mm-hmm. Encing is cutting them pretty small. So now I've kind of got them all in a pile here and I'll just kind of let me feel of them. Oh, that needs to be getting your hands in this. I think that's one thing that makes that I like about cooking is that you can get your hands in it. This is true. In your food, in your prep, and just feeling the tact on us of the food. I like that. That's what I like about woodworking too. I mean, you start with a piece of wood that's totally rough and you machine it and work it and you end up with a beautiful piece of finished furniture or whatever you're building. Mm-hmm. Okay. We've got our ginger root minced up. We've got our snow peas. We've got our sliced white mushrooms. We have our summer squash, summer squash, squashed and quartered. We have our red pepper, red bell pepper or red bell pepper, julienne, have our scallions, scallions. Yeah. Man. We need to. Thanks for coming, y'all. We'll see you next week. [laughter] Now, we're going to take a little quick break break and then we're going to put all this together into a delicious concoction that might make you slap your mama. Be careful. We'll be right back on cooking in the dark. Now with more of the show, here's Cheryl Cummings and Dale Campbell. Welcome back to more Cooking in the Dark. We are back, y'all. Okay. Here we go. What I forgot in our prep was to mince up a clove of garlic, so we'll do that in just a second. I'm going to get a fryer under our wok. We're going to get a little oil in it. We need about two tablespoons of the recipe calls for canola oil. I'm going to use olive oil. Not a lot. Two teaspoons, right? Or two tablespoons? Two teaspoons. Two teaspoons. Just a little bit. Not a whole lot, just enough to get a little coating in the bottom of the skillet. Let me mince up our garlic clove real fast. I'm going to kind of use the same method as we did for the ginger. I kind of slice through it and then I turn it at a 90 degree angle to where I just sliced and sliced back down through it. And then take the little slices that are there, the leftovers and just kind of run my knife through those a few times, through the little, I kind of pile it up, y'all, and then run my knife through it. Okay, so here's where we're going to go. Oh, I can hear the grease popping. Sounds good. We've got our tofu. Yup. Tofu's going in. I've got this on high. I'm going to kick it down to about medium high. There goes our tofu. Now, it's going to be quick, y'all. We need our ginger and our garlic to go in with our tofu. And it just went plop, plop, fizz, fizz. And this you're just going to-- Oh, wow. Delicious, this is. I'm going to stir-- oh, that smells so good. You stir frying for about a minute here. Okay. So we're just going to let it roll. Go ahead and turn the heat back up to high, because we do want to go ahead and let this baby fry. What we're using is-- I'm not using a real wok. I'm using a wok skillet. Same shape and design as a wok, except it doesn't have a lid. No lid. But this one does-- this is just like a big skillet. It's got probably a nine-inch bottom on it. It fans out to probably about 13 or 14 inches at the top. It's probably about seven inches deep. I use it quite a bit. Yeah. I would think. Yeah. I mean, not only for stir frying, but for other things, too, because it's just those nice deep sides on it are really awesome. Mm-hmm. Okay. Well, that's doing that. Let me get our marinade together here. I should have done this earlier. We're going to eat about a teaspoon. A tablespoon? Oh, a tablespoon. Yeah. Of our sherry. Right. The Asian wine and-- Oh. --three tablespoons of soy sauce. Yes. Three tablespoons y'all is going to be a three-eighths of a cup. It's a quarter cup and an eighth of a cup. So if it seems like an awful lot to y'all, it is. But we're making fried rice, and you need this for your color. Yes. And taste. And for the flavor. And the flavor. There you go. Okay. We've got our marinade ready. Oh, yeah. We're tofuing really well over here. Just kind of stirring it around a little bit. Okay. The next thing we need to add y'all is our snow peas, our zucchini, or squash. We had a beautiful little summer squash we were able to toss in here. Save the scallions. I know we cut those up first, but they're going to be last. Our red peppers. Okay. And go to the peppers. The zucchini. I'm sorry. I keep calling it zucchini all the summer squash. If I could see, I could see the difference. Zucchini green, Mon. Okay. There's that. Let me get our snow peas. Snow peas were hand-picked by this good-looking little blonde chick, otherwise known as my wife. I was going to say. And our mushrooms. Nice white mushrooms. Some of these are kind of big hunks, so I'm going to break them in half before I put them in. You can already smell that beautiful aroma, can't you? Oh, yes. This time, I'm definitely not like even thinking about the band. They just, you know, they're wherever they are. Girl, I don't think you're going to have to worry about them this week the way you took care of them last week. Man. Lady got blacked upside to head with an elbow. I thought I was being very gracious. You were when you put that stiletto heel right in the hole. Oh, Alex is back coming through. Move it or lose it. Hungry. Want some bucko soup? Okay. Got our mushrooms in here. We need to add our rice. Let me flip and flop these veggies real quick. When I say flip and flop, I'm just kind of kind of stir them in. I'm kind of going to reach into the bottom. I'm using a wooden spoon, so I'm just kind of reaching into the bottom of the wok and just lifting straight up and just letting everything fall. Because we're on high heat with a little bit of oil in here, not a lot of liquid. You want to make sure you stir this. Don't let it just sit and sizzle. You're going to get some stuff sticking to the bottom of your wok. That's why we need to have that arna, the rest of our marinade or the soy sauce and wine mixture ready to go. Okay. Come over here to the microwave. We'll get our rice out. The rice came out spectacular, y'all. That's the only way I make rice anymore. I know they've got the rice steamers, which work wonderfully, too. Don't get me wrong, but I just have gotten used to doing my rice this way, and it just comes out. Okay. Got our rice in. Now we just got to bring it all together. It'll take a couple of three minutes. You want to cook, basically cook this until your vegetables get hot, so you're not really cooking your vegetables through. If you like them cooked through, you might want to cook your squash by itself first. Maybe in another pan, just kind of brown it up, but this will come out wonderfully. Let me put our marinade on it. Okay. Bam. I'm ready to eat, girl. Good attitude. Good attitude. All right. Well, we're kind of running over, y'all, time-wise. So let's combine this together here. What I'm doing, y'all, is just nothing more than just kind of stirring all of our everything in the wok, all the mixture is kind of, again, going down to the bottom, reaching up, bringing it up, letting it flop back down over itself. It's kind of getting everything mixed up together. It'll take about a minute or two to get hot. Cheryl, why don't you go ahead and reread the recipe. So we need eight ounces of tofu, extra firm. We need two tablespoons of dry sherry or Chinese cooking wine. We need four tablespoons of soy sauce, two teaspoons of canola oil or olive oil, one large garlic clove peel and minced, one ginger root peeled and minced, about an inch, one summer squash cubed, four cups of cooked brown rice cooled, one cup snow peas, one medium sweet red pepper thinly sliced, and then three scallions who want their white to the pale green part. That's it. Okay. So then you want to put your little oil in your wok, about two teaspoons, not very much. Just a little bit, a little bit of oil. I used olive. You can use canola. That works. Then you want to put in your tofu that you've marinated with one. After you dice up your tofu, you want to marinate that with one tablespoon of soy sauce and one tablespoon of sherry or your Asian wine, and it won't take long for that to soak up to prepare everything, throw your tofu in along with your minced ginger and garlic. Let that go for about a minute, two minutes, and then come back with all your vegetables. You want to put in your red peppers. You want to add in your snow peas. You want to add in your summer squash. If you added mushrooms, do those. If you want to put carrots in here, put carrots in here, some nice sliced carrots would be good too. Okay. Let me get down here and stir in the bottom real quick, y'all. I'm talking to not stir until we're kind of with the rice in there, especially now, it's going to burn real easily on the bottom, so I'm going to kick the heat back down. I think we're ready to eat here, girl. Yes. Yay. All right. I'm ready. Throw your scallions in last. Just stir everything up. Add your brown rice that we cooked in the microwave. Cooked rice. Remember, one cup of dry rice equals four cups of cooked rice. If you're using white rice, it's a two to one ratio. If you're using brown rice, it's about a two and a quarter cup. It's about 2.25 to one, two and a quarter cups to one cup. Five point two, five to one, however you want to do the math. That's it, y'all. This is Cooking in the Dark. I am Dale Campbell. She is Cheryl Cummings. We will be coming to you next week. Sorry, I had to get a little taste there. I like it. All right. AMF. Cooking in the Dark is a presentation of Blind Mice Megamall and www.blindmicemegamall.com. Cooking in the Dark was produced by THC Productions. ♪ But did he find it upon the beat of air ♪ ♪ Who cares about the clouds when we're together ♪ ♪ Just sing a song and think 'bout Sonny ♪ ♪ Yeah ♪ ♪ Happy Birthday to you ♪ ♪ But did he find it upon the beat of air ♪ (upbeat music)