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Monday, August 24, 2009

Stir Fry recipe - Marcella

The nice thing about stir fries is you can use whatever you have on hand. An alternative to the tofu could be shelled edamame...alternatives to the greens could be bok choy or spinach, alternatives to mushrooms could be canned water chestnuts or just nothing. A drizzling of sesame oil (in this case with wasabi, from Trader Joe's) is key to making it delicious. We had this with edamame, salad, and no rice at all and it was still very filling.

We are cutting out the processed grains entirely for several meals a week, and so far it's been easy: stay tuned for a bunch of recipes that I accumulated while studying/not posting.

Stir Fry
  • 1 package xtra firm tofu, cubed
  • shiitake or other mushrooms sliced
  • green cabbage, shredded
  • baby broccoli or bok choy
  • pepper to taste
  • (optional) Chinese red chili powder to taste
  • low sodium soy sauce, if you must
  • sesame oil
  1. Spray medium pan with cooking spray and add tofu, sprinkling with the red chili powder to coat if you like. I recommend Tan-A Asian grocery on W. Broad - or any Asian grocery wherever you may live - as a source for super cheap veggies, spices, and tofu. Tan-A has - as we used to say in high school - a metric butt-ton of faux meats in the frozen section as well, but they're pretty salty. Anyway, cook the tofu til golden-ish and set aside.
  2. Add the cabbage and pepper to taste to the pan and saute for about 5 minutes. It tastes much better if you let it get a little charred, imo. Meanwhile steam the baby broccoli or bok choy.
  3. Add everything to the pan and cook a few minutes more. Just before serving, drizzle with a bit of sesame oil.
  4. Eat with NO rice and a side of edamame (available in the frozen section as steam-in-bag in the microwave at most supermarkets) and I promise you'll get really full in that wholesome, carbless kind of way.

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