Some nights, I get hungry before I even had a chance to think about what to cook for dinner. That’s always the perfect moment for a quick stir fry. No two of my stir-fries are ever the same! The vegetables I use vary with the seasons, and I don’t mind being less authentic by adding something not commonly used in these dishes.
My grocery store has been carrying parsley root for the last couple of weeks. The roots look like whitish carrots and have an earthy parsley flavor. I’ve really come to appreciate them in all kinds of dishes, especially soup! Parsley roots are worth seeking out! So if you see some try them!
Seasoning a stir-fry is simple. A splash of hot sauce and a little tamari add just the right amount of salty heat to the mix without overwhelming the main ingredients. I love eating vegetables, and enjoy tasting all the different flavors and textures in one simple dish like this!
Here’s the recipe:
- a little toasted sesame oil
- sea salt
- 1 pack of extra firm tofu, drained, dried and cubed
- 1 shallot or onion, peeled and sliced
- several carrots and parsley roots
- a few shiitake mushrooms, cleaned and sliced
- 1 to 2 inch piece of ginger, peeled and finely minced
- a stalk or two of broccoli, cut into florets
- a handful of snow peas, cut in half
- a few heads of baby bok choi, sliced, keep leaves and stalks separate
- a splash of tamari
- a little Sriracha
Heat your wok over high heat.
Add some sesame oil and swirl it around in the wok.
When hot add the tofu with a pinch of salt.
Spread it out in the wok and let it sizzle and fry for 5 minutes.
Stir the tofu, let it fry until it’s crispy.
Stir the wok every so often to prevent burning.
Tofu gets a nice crisp texture this way and doesn’t fall apart.
When it’s done reserve it on a plate.
Next, add a little more oil if needed.
Add the onion to the wok. Stir-fry for a few minutes.
Add the carrots and mushrooms.
Stir-fry a few more minutes, than add the chopped ginger.
Mix it in and cook another minute or two.
Continue adding the rest of the vegetables in order of hardest to softest.
When the veggies are crisp-tender, add the fried tofu and the bok choi leaves,
a little tamari and Sriracha to the wok.
Quickly give it another good stir until everything is piping hot.
Enjoy!
in cahoots with muddy boots 
this sounds delicious
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It is! I’m going to make it again tomorrow! 😋 Thanks for always reading! 💖
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Yum..yum!
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Indeed! 😋
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yummmmmmm . . . early in the morning, let’s have stir-fry!
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Sounds delicious! 😉
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Looks warm and cozy and so pretty. I have never heard of parsley root! Thanks for the information.
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Marlene, next time I see you I’ll share a few with you! With all the stormy weather a warm and cozy dinner is always welcomed here! I hope you are having a good week! 🙋
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As usual on Tasty Tuesday I wish I was eating at your house! Looks delicious and I’ll give your tofu technique a try. I have trouble getting it crispy (but since I like it now matter how it is cooked, that isn’t a big problem). Thanks for the inspiration!
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Hi Anne, glad you like this! I’ve been trying to get tofu crisp for a long time and this works really well! I’ve read about dusting the tofu with cornstarch before frying a while back, and it’s supposed to work too. I’ll report on it when I get around to trying that method. Have a great week Anne! 😊
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The parsley root looks similar to parsnips. How does the flavor compare? I need to see if I can find it. It’ll be a new exploration. Thanks a bunch, Sabine!
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The flavor is different. It tastes like earthy mild parsley, and would be good raw and cooked. It’s really nice in all kinds of things. 🙋
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Wow, this looks incredible!
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Thanks Misty! It was delicious! 😋
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