Ok, our organic veg delivery from Greenling didn’t actually deliver stir-fry. But I was able to take bits and pieces from our Big Green Box and whip up a really yummy stir-fry lunch.
Perfect for a deliciously warm spring day.
- Choy – 1 large bunch, washed and chopped
- Cremini Mushrooms – 4-5, washed and chopped
- Garlic – 5 cloves, minced
- Firm Tofu – 1/2 package, sliced
- Wok oil
- Hopsing Cashew Chicken sauce mix – prepare 1/3 of normal serving using instructions on package
- Brown rice – cooked and set aside (about 2 cups cooked)
Heat small amount of wok oil over medium high heat. Working in batches (quantity dictated by the size of your wok pan), cook tofu until lightly browned. Remove tofu from pan, add small quantity of wok oil and garlic. Cook until fragrant. Add mushrooms and cook until tender. Add choy and tofu, cook until choy is mostly wilted. Add brown rice and cashew chicken sauce. Stir until combined and warmed through.
Adding a dash of soy sauce (May I recommend Tabasco Spicy Soy Sauce? Yum!) compliments the bitter of the choy and adds needed saltiness to the dish.
