Several of the veggies from last week's CSA box just screamed "stir fry," so I decided to throw one together for our dinner on Saturday night. I watched a few videos about how to clean and chop baby bok choy, and then I set to it. Along with the bok choy, I also stir fried together the scallions and white mushrooms. For a little additional protein, I added some dry fried tofu cubes, which I had left over from a tofu dish I had made earlier in the week. To make a light sauce, I just whisked together some tamari sauce, lime juice, brown sugar, minced ginger, and minced garlic.
Spring Veggie Stir Fry (printer-friendly version)
makes 2 servings
3 tablespoons organic unrefined sesame oil
1 head baby bok choy, cleaned thoroughly and chopped (separate the stems from the greens for cooking)
1 medium bunch scallions, chopped (use both whites and greens)
1/2 package white mushrooms, sliced
1 cup firm tofu, cut into 2" cubes and dry fried [optional]
For the Sauce:
3 tablespoons tamari sauce
1 tablespoon brown sugar
juice from 1/2 lime
1" fresh ginger, minced
3 garlic cloves, minced
1. In a small bowl, stir together the tamari sauce, brown sugar, lime juice, minced ginger, and minced garlic. Set aside.
2. Heat the sesame oil in a large skillet over medium-high heat.
3. Add in the baby bok choy stems and saute until translucent (about 3-4 minutes).
4. Add in the chopped scallions and sliced white mushrooms. Saute for an additional 3-4 minutes.
5. Add in the baby bok choy leaves and cook until wilted.
6. Stir in the sauce. Add in the pre-cooked tofu and continue cooking until warmed through, about 2-3 minutes more.
7. Serve over brown rice or noodles.
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