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Green Stir-fry
2 Tbsp olive oil
1 onion, sliced
3 cloves garlic, sliced
1 Tbsp chopped fresh ginger
1/2 Tbsp mustard seeds
10 oz. firm tofu, cut into 1/4-inch cubes
4 oz. mushrooms, sliced
2 Tbsp low-sodium soy sauce
1 stalk broccoli, chopped fine
2 packed cups torn dark green leafy vegetables (kale, spinach, Swiss chard)
3 Tbsp chopped parsley
1 Tbsp sherry (optional)
pepper to taste
2 cups cooked rice
Heat oil in a heavy skillet. Add onion; cook 2 minutes. Add garlic,
ginger, and mustard seeds; cook 1 minute. Raise heat; add tofu and
mushrooms. Cook until crispy (about 5-10 minutes), stirring frequently
to prevent sticking. Add soy sauce and broccoli. When broccoli
turns bright green (about 1 minute), add leafy vegetables, parsley,
sherry, and pepper. Toss a minute or two, until wilted, and serve
over rice. Serves 4.
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Stirfry 08