With gardening now officially done at our house, the time has come when we must deal once again with store-bought vegetables. Not that there’s anything wrong with them, but you know what they say: “Once you go black, you can never go back!”
Um…that’s not… …right? …
Anyway, making stir-fries is one of my favorite ways to manage our vegetable intake during the winter. They’re quick, savory, and a little goes a very long way, especially with the addition of a protein such as tofu or chicken or whatever you like. The recipe below heartily serves 3-4 people. And loners need not fret, because it re-heats very well as a leftover! (It also bears mentioning that you can use just about any combination of vegetables here.)
Vegetable stir-fry (with tofu and/or meat)
1 small onion, shopped
1 chili, seeded and diced
1/2 of a red, green, yellow pepper, chopped
1 small can sliced water chestnuts, drained
1 small can bamboo shoots, drained
3 cloves garlic, minced
1 cup broccoli florets, chopped if large
1 cup snow peas, chopped, or left whole if small
4-6 scallions, sliced into rounds
1 package of extra-firm tofu, drained, pressed, and cubed and/or 1 chicken breast, chopped, or 1 small sirloin steak cut into strips, or other meat/fish
1/4-1/2 cup soy sauce (use more if you like a thinner sauce)
1 teaspoon ground ginger
1 teaspoon Chinese Five Spice
2 tablespoons brown sugar
1 tablespoon agave nectar or honey
1 teaspoon rice wine vinegar
1 tablespoon cornstarch
Splash of cooking sherry (optional)
Cooked white or brown rice
- Prepare 1-2 cups of white or brown rice in a style of your choosing.
- In a small bowl, mix together all sauce ingredients. Set aside.
- If using tofu, heat oven to 425 degrees and bake tofu for about 20-25 minutes, or until golden brown. (Turn once if you remember. I never do. This process dehydrates the tofu a little, making it less mushy.)
- If using meat, in a hot wok or large frying pan pour in about a tablespoon of oil. Let it heat up over medium-high heat for a minute and then add the beef/chicken/whatever. Sauté for about 5 minutes in just the oil, then add in a tablespoon or so of the sauce and cook for a minute more. Remove meat from pan keeping any remaining oil/sauce in the pan.
- Back in the wok, over medium-high heat, add in the onion, chili, pepper, water chestnuts, and bamboo shoots. Sauté for 5 minutes. Add the garlic. Sauté for 1 minute.
- Add in the broccoli and snow peas. Stir the mixture and sauté for a few minutes until the broccoli turns bright green. Add in the tofu and/or meat saute for about another 5 minutes until the snow peas and broccoli become tender.
- Pour remaining sauce over everything in the pan and stir. Cook for 1-2 minutes. (Any longer and the sauce will turn very dark and sticky.)
Top with fresh scallions and serve immediately over rice.
Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.