A Runner’s Dilemma (Rice with Sweet Chinese Sausage and Sesame Snow Peas)

25 Jul

I am not a morning person.  The notion of dragging my butt out of bed at the crack of dawn for a refreshing jog sounds nice in theory, but usually results in me hitting the snooze button for an hour and then getting up just in time to for work.  No, I am not a morning person.

I jog in the evening.  But herein lies the dilemma for those of us who regularly work late.  If I go running after dinner, I get stomach cramps because I’m out on the 3-mile course too quickly after eating, trying to finish before the sun sets.  If I go running before dinner, I am always starved by the time I get back and don’t have the patience to spend 30 minutes to an hour cooking.  Then I am tempted by takeout, which completely negates the running. 

Then it hit me, cook dishes that can either have all or most of the preparation done before the jogging, then come home to either a fully finished or an almost there meal.  Rice cookers and crockpots are going to come in handy.  Below is an example of such a meal I prepared last week.


Sesame Snow Peas

Think of it as snow pea salad with sesame dressing.

1/2 lb snow peas
1 tsp sugar
1 tbsp sesame oil
1/2 tsp ginger
1 tsp rice vinegar
1 tsp sherry
1 tsp sesame seeds
1/2 tsp chili oil (optional)
salt and pepper

Blanch the snow peas:  Prepare a large bowl of ice water.  Bring water to boil in a large sauce pan.  Drop in snow peas for 1-2 minutes.  Drain snow peas and quickly immerse them in the ice water.  Drain snow peas again and pat dry with paper towels.  Place blanched snow peas in a container with a lid.

Add in remaining ingredients into container.  Close container and shake until snow peas are evenly coated with ingredients.  Refrigerate.

Serves 3-4

Steamed Rice w/ Sweet Chinese Sausage

Sweet chinese sausage is a dried, hard sausage usually made from pork that is smoked, sweetened, and seasoned.  They can be found easily at any Asian market.

1 1/2 cups white rice (I prefer Thai jasmine rice)
1 1/2 cups vegetable broth
1 cup water
2 sweet Chinese sausages, sliced into thin rounds

Dump everying in the rice cooker, stirring so vegetable broth and water are combined.  Press “cook” button.

Serves 3-4

When you get home from jogging, you’ve got hot steamed rice with sausage in the rice cooker and refreshing, crispy snow peas in the fridge awaiting your ravenous appetite.

2 Responses to “A Runner’s Dilemma (Rice with Sweet Chinese Sausage and Sesame Snow Peas)”

  1. Rosemary Healy 03/11/2008 at 3:05 pm #

    I have Lap Suong and was wondering if you have to have a rice cooker to prepare this dish?

  2. donnaaries 03/11/2008 at 5:31 pm #

    No, if you prepare rice by boiling it instead of using a rice cooker, simply substitute about 1/2 of the water you would normally use with vegetable broth and put the sausage rounds in for the last 10 minutes of cooking.

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