You might recall that we received a few delicious items in the last two week's CSA boxes:
I've almost completely given up on kohlrabi - it seems boring to me for some reason, but I'm more than happy to pass it off to my mother, so it still gets consumed. The carrots went straight into a salad, along with the greens and beets and squash.
However, that still left chard, garlic scapes, Napa cabbage and snap peas.
And that's how this recipe came to be. Like I said before, it's so simple that you can practically forget about it until you're ready to eat. A few chops, tears (or slices), and stirs later and you've got dinner. I love meals like that. And if you are cooking your rice in a rice cooker, you have to pay even less attention until you hear the *ding*.
*Note: I used the summer produce I had on hand, but this stir fry would taste good with just about any vegetable - play around, have fun, and enjoy the summer harvest!
Simple Summer Stir-Fry
Serves 2
Ingredients:
oil for pan
1 package of extra firm tofu, drained and pressed and cut into 1" cubes
1/2 t. sea salt
3 strings garlic scapes, cut into 1 1/2" pieces
2 cloves garlic, chopped (optional)
1 carrot, chopped
2 c. snap peas, ends cut off
1 T. wheat-free tamari
1 T. sake (or rice vinegar)
3-5 leaves chard, torn or sliced into 2" pieces
3-5 leaves Napa cabbage, torn or sliced into 2" pieces
Method:
3. Add the chard and cabbage, stir, and cook until the leaves are wilted. Turn off heat and add tofu back to pan. Stir to combine everything and serve over rice.
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