Ong choy is a green leafy vegetable, also called water spinach. Very common in Southeast Asian dishes. Hence, stir fry tonight.
1/2 box extra firm tofu
1 white onion *
1 garlic clove *
1/4 red pepper
1/4 orange pepper
1 bunch ong choy *
1 cup uncooked brown rice
Stir Fry Sauce
4 tablespoons water
3 tablespoons tamari
1 tablespoon chickpea miso
1 teaspoon agave
1/2 teaspoon arrowroot (or cornstarch)
1/8 teaspoon ginger powder
Press the tofu for about 1/2 hour. Then cut into cubes.
Make the stir fry sauce by combining the water and tamari. Add in the arrowroot or cornstarch and mix well. Add the rest of the ingredients and whisk thoroughly until the miso is completely dissolved. Set aside.
Slice the onion into semicircles. Cook in sunflower oil until soft. Mince the garlic and add to the onions. Cut the peppers into cubes. Add to the onions. Add the marinade and cook until thickens, a minute or so. Add the tofu and toss gently with tongs. Add the ong choy and cook until bright green and wilted.
Serve over rice. Enjoy!
* CSA 2013 Week #10
Today, Easter Sunday lunch. Tonight, Jewish dinner!
I use my marinade from my tamari black rice and quinoa to marinate the chickpeas for this stir-fry. Skeptical about Chinese sauce on chickpeas? Try it…you will be very pleasantly surprised. Throw in any vegetables that you like (if had broccoli in the house it would have been in there) and serve over rice.
1 cup cooked chickpeas
1 cup uncooked rice
1 small onion
1 red pepper
1/4 cup tamari
2 tablespoons agave
1 tablespoon water
1/2 tablespoon cornstarch or arrowroot powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
Whisk the marinade together and pour over chickpeas. Marinate for about 30 minutes. You will see the chickpeas absorb some of the marinade and get darker in color.
Make the rice.
Heat the sesame oil in a pan with sides. Slice the onion into semi-circles and sauté until translucent. Cut the carrots on the bias and add to the pan. Cook for a few minutes. Chop up the red peppers in a big dice and add to the pan.
Cut the zucchini in half and then on the bias. Add to the pan and cook for a minute, so as not to overdo them.
Pour the chickpeas into the pan with the marinade. and stir around to coat. Cook until the sauce thickens and the chickpeas are heated through, about 2 minutes.
Serve in bowls over rice. Enjoy!