Thursday, September 16, 2010

Whatever You Have Stir Fry

We always have a random bunch of vegetables left over every week form the CSA that I can never figure out what to do with. And most weeks, unless I'm feeling especially creative, they usually all get dumped into a giant stir fry with tofu. But, everything I've tried with this always tastes good! You just have to switch the cooking times and styles based on what you're cooking. You want the vegetables to get nice and brown. So, if you're cooking with a zucchini the size of your forearm (which are the only ones I can find at the farmer's market) you want to cook it a little longer so that it releases its water and browns. Or, if you're making this with eggplant, it will cook a little faster. So far, I've used zucchini, eggplant, green beans, broccoli, and Asian greens, among other things in combination with each other.

Here I'm giving you the recipe for the latest batch we made with zucchini, broccoli, Asian greens. If you follow a similar method, you can try this with anything you have on hand!

One note on making stir fry, you really want to have everything ready to go when you start cooking. Stir fry uses high high heat and cooks everything quickly and you don't want to be mincing garlic while your vegetables burn. Trust me, I know from experience. I've burned many batches of stir fry trying to multitask.

Whatever You Have Stir Fry

2 tbsp peanut or vegetable oil
1 zucchini, cut into pieces
1 head broccoli, chopped
1 bunch Asian greens (such as Bok Choy), separated
1 small onion, sliced
4 cloves garlic, minced
1 package super firm tofu, cubed and drained
1 recipe stir fry sauce (below)

Heat 1 tbsp oil in a wok or large skillet over high heat. Once the oil is HOT carefully add the zucchini to the pan. Cook for about 5 minutes, depending on the size and water content of your zucchini, stirring often. You don't quite want to brown the zucchini at this point, but you want to get it close. Add broccoli, and cook for 1 minute. Add Asian greens and cook until wilted. Remove the vegetables from the pan and keep warm.

Add the other tbsp oil to the wok and let it get hot. Add onions and cook for 2-3 minutes. Next, add garlic and cook for about 30 seconds, until fragrant. Add tofu and cook for several minutes on each side, until lightly browned. Next, add sauce and cook, stirring constantly until thick. Return vegetables to the pan, and stir to coat evenly with sauce. Cook together for about 1-2 minutes, until combined and heated through. Serve immediately over white rice.


Stir Fry Sauce
Adapted from Cooks Illustrated

2 tbsp cooking sherry
2 tbsp white sugar
2 tbsp soy sauce
1 tbsp white vinegar
1 tbsp sesame oil
1/8 tsp red pepper flakes
2 tsp corn starch

Whisk all ingredients together until well combined.

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