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.

Spring Green

Have you ever had fresh broccoli?  Like picked just hours before eating, fresh?  Oh man, it's a game changer.  How anyone ever used the word bitter to describe its taste will totally escape you when you eat it that fresh.  It's sweet and mild and the "green" flavor is incredibly mellow.  This stuff ruins your commercial grocery store broccoli - and that's a good thing.

After working at a farmer's market, I take anyone's declaration that they don't care for a certain food (more specifically vegetables and fruits) as a personal challenge.  I'm convinced that they need only to try it fresh, sold to them by the same hands that grew and harvested that food to change their minds and make them a believer.  Yep, I'm that person.

You know who else I am?  I'm the one who, when you invite me over for dinner, or a potluck, or insert event here where there is this food, I bring the salad.  Or some vegetable.  I always show up with the "healthy" dish, it never fails.  I don't mean it as a commentary on what you're serving and I'm certainly not judging you (I like you! We're friends!  Your food is probably good too!), it's just that I suffer from crippling anxiety that there will be no vegetables for me to eat.

This salad of broccoli and quinoa is just the kind of dish you'd expect me to show up with for a few reasons.  First, it's just so dang pretty when it's plated.  When you top it all off with toasted sliced almonds, creamy avocado pieces and crumbled feta, it dosen't look like you're trying to cram some sort of health food down people's throats.  Second, it packs quite the vegetable punch.  Sure you can see the sweet little broccoli florets tucked in there, but every single bit of this quinoa is coated in a broccoli pesto that is to die for.  Using the freshest broccoli and just barely steaming it keep it's sweet quality intact and ensures there's no bitter taste or sulfurous smell.  What's that you say?  You don't like broccoli?  We'll see about that...


Double Broccoli Quinoa
Adapted from 101cookbooks

This is certainly a fine dish for leftovers or making ahead, but you're best off storing the elements (the quinoa, the broccoli pesto, the toppings) separately and mixing just before serving. Also, as is frequently the case with raw garlic in dishes, the longer the pesto sits, the more potent the garlic flavor gets. If the idea of a strong garlic flavor is off putting to you (or you're planning on bringing the leftovers to work for lunch) consider using less garlic, or roasted garlic in it's place could be nice too.

4-6 servings

3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced almonds, toasted
1/3 cup freshly grated Grana Padano
salt
2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1/4 cup milk
crumbled feta
sliced avocado

*To cook quinoa: rinse one cup of dry quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water, and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

In a big pot just barely steam the broccoli florets for 1 minute. They should turn bright green, but remain crisp and sweet. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, lemon juice and red pepper flakes in a food processor. Drizzle in the olive oil and milk and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust seasonings if needed. Turn out onto a serving platter and top with the remaining almonds, some sliced avocado and crumbled feta cheese.