Vegetable Stir
Fry
1 Brown Rice recipe serves 4
4-1/2 tablespoons sesame
oil
1 pound extra firm *tofu,
drain 1 hour, cubed 1/2”
1 cup red onion (1/2 large)
sliced thin
2 cups (8 medium) shitake
mushrooms, sliced (de-stem)
2 cups celery (2 stalks)
cut diagonally, sliced thin
1-1/2 tablespoons ginger,
minced, 1 tablespoon garlic, minced
3/4 cup baby carrots, cut
diagonally 1/4”
1 small red pepper,
deseeded, sliced thin strips
2 cups broccoli (1 small
head) cut into florets
2 cups cauliflower, broken
into florets
2 cups eggplant (1 small) 1/2”
cubes *(sprinkle salt on eggplant to
draw out water)
1/2
teaspoon sea salt *(salt and pepper seasoning for tofu Step 2)
1/2 teaspoon white pepper,
ground
1 medium head bok choy,
sliced diagonally into thin strips
10 asparagus spears, sliced
diagonally
5 large cloves garlic (3
tablespoons) sliced very thin (step 5)
3 cups bean sprouts
Sauce
2 teaspoons wasabi powder
1 tablespoon ‘hot &
spicy’ *Szechuan sauce (optional)
7-8 tablespoons nama shoyu
soy sauce (to taste)
4 tablespoons seasoned rice
vinegar
Thai basil, 30 small
leaves, sliced fine (use regular basil if you can't find Thai Basil)
Garnish: black sesame seeds
Directions
1.
Keep brown rice
and *tofu warm until the stir-fry is
ready for serving together.
2.
In a medium
skillet, heat 1-1/2 tablespoons of sesame oil over medium-high heat, 3 minutes,
add tofu and *seasonings, brown
evenly while continuously shaking pan.
3.
Reserve *tofu for later use. In your wok, or extra large non-stick skillet
heat 2 tablespoons of remaining sesame oil on medium heat. Add onions, *eggplant and mushrooms.
Do not stir for 4-5 minutes, letting the mushrooms and onions
brown. Stir in minced ginger and
garlic.
4.
Add carrots,
celery, broccoli and cauliflower. Do not stir. Turn up heat, 5 minutes, let
vegetables brown, al dente.
5.
Add bok choy,
asparagus, red pepper, garlic slices and bean sprouts, turn up heat full high,
add remaining tablespoon of sesame oil. Brown 3 minutes, stir vigorously, flipping vegetables in pan
and tossing gently, 3-5 minutes.
6.
In a tiny bowl
mix sauce ingredients. For 'Spicy'
add Szechuan sauce)
7.
Turn heat down
to simmer, add and stir sauce for 2 minutes. Turn off heat and serve with Brown Rice recipe.
Place the warm tofu on top of the vegetables.
Yield
serves 4-6+
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