Friday, January 29, 2010
Recipe #2 from our Farm Box #1, for those of you keeping score at home.
I'm not exactly sure why, but for several years, we've kind of forgotten about the stir-fry as a menu staple. It's fast and usually good and can use up the weird stuff in the back of the fridge. No, I'm not talking about the 'weird' as in 'science project' stuff, but like the odds and ends of carrots, cabbage, scallions etc.
This was a very no-nonsense, and somewhat dull stir-fry. Edible, healthy? Yes. Mind-blowingly amazing? Not really.
Bok Choi Stir-Fry
4 small bok choi, shredded
2 celery stalks, sliced diagonally
2 small carrots, sliced diagonally
3 large cloves garlic, minced
1 tbsp ginger paste
4-5 scallions, sliced
1/3 c. soy sauce
splash of red wine
1/2 brick of firm tofu
1. Mix the soy sauce, wine, ginger and half the garlic for a sauce
2. Fry the tofu in the oil until done to your taste
3. Add the scallions and garlic and stir fry for a few moments
4. Add the vegetables and stir fry until beginning to cook.
5. Add the sauce and stir-fry for a few minutes until the vegetables are done to your taste.
We had this with rice. The red-haired vegan made the rice in the rice cooker. I know, real original.
So simple, fast and fairly tasty.
Fore score-keeping purposes, I roasted he squash and boiled the last 2 potatoes for baby food.