Vegetarian Stir-Fry
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
Rice
1C long grain white : 2C water
Drizzle sesame oil & rice wine vinegar in pan. Add rice and heat rice for a few minutes. Add water. Bring to a boil. Reduce heat and simmer for 30 min. Turn off heat and let sit for 15min. Fluff with a fork and chill until ready to use.
Sauce
1 C vegetarian broth (non-chicken Better Than Bullion works really well)
1 Tbsp sherry or shao hsing wine
1 Tbsp soy sauce
1/2 tsp ginger or more to taste
1 T cornstarch dissolved in small amount of water
Stir-Fry
Cut extra firm tofu block into small cubes. Heat mixture of olive oil and sesame oil in wok until hot. Add tofu and stir fry until just browned. Remove from wok.
Saute 3 cloves minced garlic or garlic scapes in wok. Drizzle with sesame oil until garlic is just browned. Add remaining stir-fry veggies (possibilities include bok choy, napa cabbage, sliced onion, broccoli crowns, snap peas, shredded carrots, bamboo shoots, bell pepper, sprouts). Saute for a few minutes. Add sauce & bring to a boil. Once veggies are tender-crisp, turn down heat. Add in tofu, and if desired, tatsoi, tatsoi or bok choy flowers, cilantro, and and stir fry just until protein is warmed and greens are wilted. Serve over rice & garnish with chopped chives and sesame seed. Drizzle with soy sauce.
Rice
1C long grain white : 2C water
Drizzle sesame oil & rice wine vinegar in pan. Add rice and heat rice for a few minutes. Add water. Bring to a boil. Reduce heat and simmer for 30 min. Turn off heat and let sit for 15min. Fluff with a fork and chill until ready to use.
Sauce
1 C vegetarian broth (non-chicken Better Than Bullion works really well)
1 Tbsp sherry or shao hsing wine
1 Tbsp soy sauce
1/2 tsp ginger or more to taste
1 T cornstarch dissolved in small amount of water
Stir-Fry
Cut extra firm tofu block into small cubes. Heat mixture of olive oil and sesame oil in wok until hot. Add tofu and stir fry until just browned. Remove from wok.
Saute 3 cloves minced garlic or garlic scapes in wok. Drizzle with sesame oil until garlic is just browned. Add remaining stir-fry veggies (possibilities include bok choy, napa cabbage, sliced onion, broccoli crowns, snap peas, shredded carrots, bamboo shoots, bell pepper, sprouts). Saute for a few minutes. Add sauce & bring to a boil. Once veggies are tender-crisp, turn down heat. Add in tofu, and if desired, tatsoi, tatsoi or bok choy flowers, cilantro, and and stir fry just until protein is warmed and greens are wilted. Serve over rice & garnish with chopped chives and sesame seed. Drizzle with soy sauce.
