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.