April 27, 2012

As Simple as....

What do you do when your fridge is overwhelmed with vegetables? Make stir fry of course! Actually, for how often my fridge is overwhelmed with vegetables (a totally good problem, by the way) I hardly ever make stir fry. It's just another one of those obvious things I overlook.

But the stars were aligned in just the right way the other night and this stir fry came to be. I had just picked up another gorgeous Mystery Box from Mariquita Farms that was just over flowing with broccoli de ciccio, colorful baby carrots, green onions and a big perky bunch of mizuna. It was on this same day that I happened across a recipe from Epicurious and dinner practically made itself - you know, after I did all the chopping and prepping.  There were some mushrooms that needed using up too, so they made their way into the mix.

Listen, a stir fry isn't the kind of thing you even need a recipe for really, but sometimes it's good to have a guide. The crunchiest ingredients go in first, use high heat and stir/toss frequently, don't even think about over cooking it, the fresh snap when you bite down is good!  And the suggestion to toss in your spicy, lacy leaves of mizuna (or mustard greens or bok choy) is pretty helpful too. Leaves on those cute flowering heads of broccoli? Absolutely include them. In the end it just becomes a beautiful tangled mess of colorful vegetables and tofu, served over some brown rice and you're looking mighty healthy.  Other fantastic additions/substitutions could be sliced bell peppers, snow peas, maybe even some fresh bean sprouts right before serving.

This isn't a game changer of a recipe, but sometimes it's just nice to have a reminder to make something simple like stir fry.

Stir Fry with Mizuna and Tofu
Adapted from Bon Appetit, January 2011

The sauce for this stir fry is pretty light in the flavor department. Hints of it here and there, just enough to give it final bright boost. Of course if you've got another favorite sauce, it would totally work here. I'd also consider adding a dollop of sriracha to the final soy/vinegar sauce, or else put a few drops on top once you plate it.

4 servings

4 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
4 teaspoons unseasoned rice vinegar, divided
1 14-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 large garlic cloves, finely chopped
2 -3 cups broccoli di ciccio (or broccolini), chopped; stems, leaves and all
2 cups mixed baby carrots
4 ounces button mushrooms, sliced
1 big bunch mizuna, any tough stems removed
salt and white pepper

brown rice, for serving

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add broccoli and toss just until it turns bright green. Add carrots, then mushrooms and cook until the mushrooms begin to release their moisture. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar and toss to coat. Add tofu to skillet. Toss again, gently to blend. Season with salt and white pepper if desired. Transfer to platter.

No comments:

Post a Comment