Stir fries are a good way to use up small amounts of various veggies. If you add some tofu or other protein it’s a very satisfying meal.
Here’s what I came up with this time.
8 oz tofu, cubed
2 dried shiitake mushrooms
1 cup water
1 T. Tamari
Simmer the above ingredients and drain, reserving the liquid. Chop the mushrooms (discarding the harder stems, and set the tofu mushroom mix aside.
2 T. Olive Oil
1 T. fresh ginger, minced
1 T. garlic, minced
1 medium onion, sliced
5 stalks bok choy, stems sliced and separated from the greens
1 cup cauliflower, chopped or sliced
1 cup red cabbage, sliced **
1/4 cup sherry
2 T. tamari
1 T. arrowroot
Heat olive oil over medium heat. Sauté ginger and garlic for 30 seconds, then add onion and cook for 2-3 minutes until softened. Add bok choy stems, cauliflower and red cabbage along with reserved liquid (and enough water to make 1 cup) from the tofu mushroom mix. Cover and simmer for 3 minutes. Add bok choy greens, cover and simmer for 2 more minutes. Mix sherry, tamari and arrowroot together until there are no lumps. Mix into vegetables and stir for 1 minute until thickened and liquid looks clear.
Serve over your favorite rice. I cooked Himalayan Red Rice in the Somali Bantu style – recipe. The red rice does take 50-55 minutes to cook. If you start the rice first, by the time you get your ingredients ready and chop up all your veggies the rice will be almost finished when you’re ready to stir fry. It’s just a matter of prioritizing what needs to be done first.
**If you do use red cabbage be aware that any leftovers will be purple the next day, especially the tofu!