I’m really getting into this veggie thing. It’s almost a game now — avoiding meat.
So, I got home tonight and found that really I had not planned appropriately for dinner and I really was scrounging in the kitchen. Yes, scrounging. I have not been to the store in over two weeks — TKD has but we’ve not planned out meals or anything like that and neither of us went over the weekend. So, the fridge offered very little — in fact it’s as empty as I’ve ever seen it, which is probably good, because it’s usually so full that I can’t put things in it without throwing something out. At any rate, here’s what I found in the fridge and cupboard:
- 1 head of cabbage – over two weeks old — but stored in bio-bag which really does keep food fresher in the fridge as well as decompose in the compost pile
- 1 bag of organic carrots
- 1/2 a stalk of celery
- 1 unopened block of silken tofu, firm
- 1 crown of broccoli – also in bio-bag
- Sriarcha Hot sauce – yes this is the rooster sauce that you find in Pho joints among other places
- Hoisin Sauce
- Rice Wine Vinegar
- Soy Sauce
- Sesame Oil
- Organic White Rice
- Fresh Garlic
- Powdered Ginger — my fresh ginger was nasty and was composted because of it…
Well, there were a lot of other ingredients in the fridge and cupboard, but TKD wanted me to make up a stir-fry, so I was looking for things that fell into the Asian theme.
I made up the recipe on the spot. It went something like this:
- 1/4 cup Rice Wine Vinegar
- 5 shakes of the Sesame Oil (lets call that 1/4 tsp)
- 15 shakes of the Soy Sauce (let’s call that 1 tsp — yeah, the math doesn’t work, but just fool with it, okay…)
- 2 squirts of the Sriarcha Sauce (lets call it 1/4 tsp — if you like it hot, add more, if you don’t well then omit it)
- 4 shakes of the Hoisin Sauce (lets call that 3-4 Tbsp)
- 1 cup organic white rice
- 1/2 head cabbage – sliced thin
- 2 carrots – sliced in half, then on a very long bias – think match sticks
- 2 pieces of celery – slicked on a long bias like the carrots
- 1 crown of broccoli – separated and sliced into bite sized pieces
- 1 block of tofu cubed
- 5 cloves garlic, minced
- 1/4 tsp ginger — okay, it was a couple of shakes (if using fresh — mince or grate the same amount as your garlic)
- 2 Tbsp Canola Oil (any high quality expeller pressed light oil you like is fine — just don’t use olive oil cause it imparts too much flavor for delicate stir frys)
Prepare rice. For those who have trouble with rice — I sometimes do — the preparation really is simple. Add twice as much liquid as rice to a pot and bring to a boil. Once boiling is achieved, cut heat to low and simmer for roughly 1/2 hour. Almost any liquid will work, but I usually use water or broth.
In a separate bowl, combine Rice wine vinegar, sesame oil, soy sauce, sriracha sauce, and hoisin sauce — whisk together.
Heat oil over medium-hi heat in a large sauté or frying pan or wok (I use a 14 inch fry pan because I don’t have a wok and don’t like to stir fry in a pan with right angles). Add garlic and sauté until it just starts to brown — about 2 minutes. (If you are using fresh ginger add it at the same time as the garlic). Add carrots, celery, broccoli and ginger. Stir fry for another few minutes until broccoli is starting to turn bright green – about 3-5 minutes. Add cabbage and toss through out the pan – stir fry until cabbage starts to get soft – 2 minutes or so. Add Tofu and toss throughout. Add sauce to mixture and continue to cook for another 2 minutes to ensure tofu is heated throughout and the liquid has reduced to a constancy you’re happy with — if you want a thicker sauce, cook for a longer amount of time.
Plate veggies over rice. Enjoy.
(If you like more heat, add more Sriarcha sauce to your plate.)
Nutritional content is way beyond me — I’m not even scientific about my measurements how could I tell you how many calories and fat are in this?