I usually do one of two things when I’m trying to use up a bunch of produce at once: add it to marinara sauce and serve over pasta, or make a stir-fry. I served this one over good old brown rice, but it would be yummy over quinoa, barley, or whatever grain you’re in the mood for. And as for the veggies, use what you have! That’s the beauty of stir-fry. Just make sure all of your veggies are cut to similar sizes and thicknesses (so they cook evenly) and that you have everything cut and ready to go before you start cooking, because this comes together really quickly.
For proteins, mine had baked tofu (cooked last night) and Mason’s had pork from Richardson Farms. I’ve pretty much stopped using tofu right out of the pack. The baked or broiled stuff has a firmer texture and doesn’t break up when you stir it around. I varied the veggies a little in each of our versions based on our preferences, but again, do what you want. Just about any vegetable combo works here.
See those two ramekins of purple carrots (purple on the outside, anyway)? Pretty, and tasty too!
Baked tofu even looks nicer than straight-out-of-the-package tofu. (Oh, and that pink stuff on the cutting board is where some beets stained it a while back. Don’t want you to think I’m a dirty cook.)
Pork mixture cooking in my cast-iron skillet. The nonstick one had my tofu version in it. The cast iron worked fine, but you may need to add extra oil if the food starts to stick.
Tofu Stir-Fry
1/4 cup oyster sauce
1 tbsp toasted sesame oil
1 tbsp mirin
1 cup vegetable broth
1 tsp. minced ginger
1/4 cup sliced shallots
1 tbsp peanut or canola oil
1/2 cup green onions, sliced into 1-in. pieces
1 cup thinly sliced carrots (we got purple ones this week!)
2 cups sliced mushrooms (I used a combo of shiitake and white mushrooms)
1 cup green beans, trimmed and cut into 1-in. pieces
1 lb extra-firm tofu, drained, pressed, and baked (see link above)
2 tsp. cornstarch
Chopped cilantro (optional, but I love it)
Combine first five ingredients in a small bowl and set aside. Heat oil in large nonstick skillet over high heat. Swirl oil around when it gets hot, to coat the pan. Add shallots, green onions, and carrots. Stir fry about 1 minute. Add mushrooms and green beans and cook another 3-4 minutes, until mushrooms soften. Add tofu and oyster sauce mixture. Whisk cornstarch with a little water until the mixture is smooth, and add that to the pot. Reduce heat to medium-high and cook 1-2 minutes, until sauce thickens. Sprinkle with cilantro, if desired, and serve over rice or other grain.
Pork Stir-Fry
1/4 cup oyster sauce
1 tbsp toasted sesame oil
1 tbsp mirin
1 cup chicken broth
1 tsp. minced ginger
1 tbsp peanut or canola oil
1 lb lean pork, cut into 1/2 in. pieces
1/4 cup sliced shallots
1/2 cup green onions, sliced into 1-in. pieces
1 cup thinly sliced carrots
2 cups chopped green bell pepper
1 cup green beans, trimmed and cut into 1-in. pieces
2 tsp. cornstarch
Chopped cilantro (optional, but I love it)
Combine first five ingredients in a small bowl and set aside. Heat oil in large nonstick skillet over high heat. Swirl oil around when it gets hot, to coat the pan. Add pork and cook 3-4 minutes, until browned and almost cooked through. Add shallots, green onions, and carrots. Stir fry about 1 minute. Add bell pepper and green beans and cook another 3-4 minutes, until the peppers start to soften. Add oyster sauce mixture. Whisk cornstarch with a little water until the mixture is smooth, and add that to the pan. Reduce heat to medium-high and cook 1-2 minutes, until sauce thickens. Sprinkle with cilantro, if desired, and serve over rice or other grain.