Sunday, September 25, 2011

Go-To Crunchy Stirfry

Good protein, bright colors, big flavor.

1 eggplant, peeled
1pkg extra-firm tofu
1 egg

Cereal bowlful of summer tomatoes, quartered
2 ears corn, boiled & cut from cob
1 pkg shelled edamame
1 bunch torn kale
Thai peppers (I had about 5 finger-sized little guys from my garden), cleaned & thinly sliced

Soy sauce, sesame oil, sriracha, ginger paste, crushed/diced garlic (lots of ginger and garlic! More than you think!)

Dice eggplant and tofu into cubes. Marinate in a bowl in a mix of soy sauce, sesame oil, sriracha, ginger paste, and garlic. Then place on a flat cookiesheet, and stick under the broiler (with oven door open) until deeply browned.

Meanwhile, beat the egg with a little milk or water and pour into a small frying pan to cook, then cut the resulting pancake intro strips.

Also meanwhile, heat up more marinade with the strips of peppers in a wok until it starts to spit. Throw the tomatoes in first, as you want them well-cooked and everything else just seared. After they start to lose their shape just a little, add the kale, corn, and edamame and sear them, then throw the tofu and eggplant in, mix it all up, remove from heat, and serve over brown rice.

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