Fresh Eggs with Spring Onion Greens and Strawberries
Kale, Bok Choi, Spring Onion greens and bulb, Snap Peas with Tofu.
Sauteed Bok Choi and Tofu
Showing posts with label Bok Choi. Show all posts
Showing posts with label Bok Choi. Show all posts
Sunday, June 26, 2011
Farm Share: Week 1
Tuesday, April 12, 2011
Stir Fry 101
I love a stir fry that is loaded with veggies. Recently I have also been adding in tofu as well as soba, buckwheat noodles. YUM!
Here are some key tips when stir frying:
Tofu: Before I start my stir fry, I grill up my tofu. I like there to be a crisp edge on the tofu square, which gives it more texture. In a saute pan add grape seed oil (remember olive oil is a dressing, should not be used for hot cooking methods!) and saute the tofu until lightly browned on all sides.
Soba Noodles: I typically cook for about 3 mins (less than the package says!) If you over cook these noodles they can feel like slimy worms, so make sure you are checking the noodles periodically. I also prefer the thin noodles to the thicker ones. Less calories and bulk!
Veggies: The great thing about this dish is that you can throw whatever you like in! Tonight I added mushrooms, zucchini, red pepper, garlic, and swiss chard.
Seasoning: Never add the "dressing" while the stir fry is cooking. You will end up evaporate the liquid leaving behind all the sodium. I like to mix 3 tablespoons of rice vinegar (unseasoned) and 2 tablespoons low sodium soy sauce into a bowl and pour on right before serving- change the measurements for the size of your stir fry.
I like to cook all the above components separately then once they are complete throw it into the saute pan for one final stir/reheat to mix in the seasoning.
What are your favorite stir fry combos?
Here are some key tips when stir frying:
Tofu: Before I start my stir fry, I grill up my tofu. I like there to be a crisp edge on the tofu square, which gives it more texture. In a saute pan add grape seed oil (remember olive oil is a dressing, should not be used for hot cooking methods!) and saute the tofu until lightly browned on all sides.
Soba Noodles: I typically cook for about 3 mins (less than the package says!) If you over cook these noodles they can feel like slimy worms, so make sure you are checking the noodles periodically. I also prefer the thin noodles to the thicker ones. Less calories and bulk!
Veggies: The great thing about this dish is that you can throw whatever you like in! Tonight I added mushrooms, zucchini, red pepper, garlic, and swiss chard.
Seasoning: Never add the "dressing" while the stir fry is cooking. You will end up evaporate the liquid leaving behind all the sodium. I like to mix 3 tablespoons of rice vinegar (unseasoned) and 2 tablespoons low sodium soy sauce into a bowl and pour on right before serving- change the measurements for the size of your stir fry.
I like to cook all the above components separately then once they are complete throw it into the saute pan for one final stir/reheat to mix in the seasoning.
What are your favorite stir fry combos?
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