After a whirlwind couple of days, it was lovely to be back in my kitchen on Sunday evening to cook a veggie-packed meal. The fact that I was traveling and then playing caretaker - a role I will be jumping into every few days for the next couple of months - meant little control over my meals. Somehow it always seems that my vegetable intake lags behind as salads become less and less interesting from the same hotel restaurant.
Luckily, I stock my freezer with veggies. I highly recommend snatching up a few bags of spinach, brussel sprouts, green beans, or whatever variety you prefer. Research suggests little difference in the nutritional content of frozen and fresh vegetables. If you find produce spoils quickly in your fridge, go frozen!
The key to a good stir fry is heat. Be careful not to throw the ingredients in the pan, rather slide them down the rim of the pan. Make sure to give the veggies time to crisp up and brown. That's what makes this dish crisp and tasty.
Ingredients:
1 red onion
3 garlic cloves
2 celery stalks
2 c. frozen brussel sprouts
4 c. frozen green beans
1 package of extra firm tofu (I used firm and ended up with a slightly crumbled tofu)
2 Tbs. sesame oil (or canola oil)
2 tsp. siracha (chili paste)
2 Tbs. low sodium soy sauce
1 Tbs. apple cider vinegar (or rice vinegar)
2 Tbs. asian wine (or white wine)
Directions:
1. Prepare your tofu by pressing using this method.
2. Heat wok/pan on high heat.
3. Chop the onion, garlic and celery.
4. Place onion, garlic and celery in wok. It will sizzle. Give them a moment on each side and nudge.
5. Add brussel sprouts and green beans.
6. Saute for 6-8 minutes, giving veggies a minute on each side before nudging with spoon.
7. Empty contents of pan into a bowl and place to the side.
8. Chop tofu and heat 1 Tbs of oil in wok.
10. Add vegetables to wok along with sauce contents. It should steam up. Be sure to scrape the bottom of the pan and loosen the leftover seasoning.
11. Serve while still hot with chopsticks. :)
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