How To: Vegetarian Stir Fry!

July 13, 2017

     This recipe calls for tofu, onions, carrots, peppers, beansprouts, zucchini, mushrooms, cabbage, eggplant, and bok choy but you can use other vegetables such snow peas, broccoli, Chinese cabbage, green beans….You may have a great stir fry just with tofu, onion, and cabbage.

     In Okinawa they add pork, cut in small pieces and marinated few minutes in Teriyaki sauce.  You may use chicken, beef, still marinated in Teriyaki sauce.

The important points in this recipe are the following:

  1. Each vegetable should be dry and separate from the others. I wash the vegetables in the morning, chop them, and let them dry on the counter until evening. Wet vegetables will make a stew, not a stir fry.

  2. Each vegetable should be fried separately for a minute or less. The sauce at the end will make them softer.

  3. If you add meat, it should be fried after all the vegetables

6 servings

  • ¼ c vegetable oil

  • 2 cloves of garlic, coarsely chopped

  • 2T fresh ginger, chopped

  • 1 package of firm tofu cut in chunk and drained well

  • ½ cup onion, sliced

  • ½ cup carrot, sliced

  • 1 red pepper cut in big chunks

  • 1cup bean sprouts

  • ½ cup zucchini cut in big chunks

  • 2 cups mushrooms

  • 2 cups cabbage, coarsely sliced

  • 1lb baby bok choy (clean well between the leaves) cut on bias into 1- inch-wide strips

  • 1 small eggplant, cubed

 

For the sauce: whisk the following ingredients together in a small bowl

  • 2T soy sauce

  • ¼ cup teriyaki sauce

  • 2T miso paste

Prepare couscous adding it to the boiling water.  Let it rest.

 

You need a large bowl where you will put each vegetable after frying it.

 

  1. In a wok if you have a gas stove, in a flat frying pan if you have an electric stove, heat the oil over high heat until just smoking.

  2. Add ginger and garlic, stir and remove them after 30 seconds.

  3. Transfer to the large bowl.

  4. Add the tofu to the pan, stir and remove after a minute. 

  5. One by one, separately, fry the vegetables, one minute  or less each and transfer to the large bowl.

  6. After frying every single vegetable, dump all the vegetables in the frying pan and add the sauce.  Stir and serve with a bowl of rice. 

 

Japanese do not place the vegetables on rice.  They are eaten separately: one chopstick of vegetable, one chopstick of rice.

 

Buon appetito!

 

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