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04 February 2008 @ 10:13 pm
Tonight's dinner  
We planned on making veggie sushi, but the rice turned out way overcooked, and by that point I didn't want to try again. So, instead, I made a fail-safe every-other night stir-fry what-you've got kinda thing. Turned out super-yummy!

1 Whole Bok Choy, chopped
about a cup's worth of mung bean sprouts
2/3 block of tofu, drained and pressed
a handful of shitaki mushrooms
juice of lemon, soy sauce, ground ginger, and rice wine vinegar to taste
oil (I was out of peanut, so I used Canola. I think I probably would have used the peanut otherwise)


Heat the oil over med high heat, then add tofu. Cook until getting crispy. I added in a little soy sauce, vinegar, lemon and ginger to help flavor it. I then threw in the mushrooms and cooked a little longer, and finally added in the bok choy and sprouts for a couple minutes more. You want them both to still be a bit crisp and not wilty. I added in more of the flavorings at this point, too. And, that's it. It cooked up really quickly and tasted awesome!