Asian Greens Stir Fry

Asian Greens Stir Fry
Vegan; Gluten Free; No Oil; 30 minutes or less

Finding fresh Asian greens at the farmers market, here is the recipe that I came up with. Hope you enjoy! With no oil, and gluten free; this is a dish that you can serve to almost everyone!

Ingredients:

2 medium-size bunches (about 13 ounces) tender Asian greens, such as bok choi, baby bok choi, baby Shanghai choi, choi sum, baby kai lan, or water spinach
1/4 cup low sodium vegetable broth
1 tablespoon Aji-Mirin (Sweet Cooking Rice Seasoning)
2 cloves garlic, peeled, minced
1/4 cup onion, chopped
2-3 teaspoons ground ginger
1/2 teaspoon cumin
1 to 2 banana peppers, stemmed and sliced on the diagonal into thin pieces
1 to 2 jalapeno, stemmed and sliced on the diagonal into thin pieces
Choice of tofu, tempeh, or "chickn" mock meat
garnish with sunflower seeds and/or pumpkin seeds
Bragg liquid aminos

preparation

1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)

2. In a skillet over medium heat, saute the garlic, onion, and peppers in the vegetable broth for about 5 minutes. Stir in the Aji-Mirin, ginger and cumin. Add your choice of tofu, tempeh or "chickn" and cook till the vegetable broth is almost gone, about 10 minutes. Wilt in the Asian greens by adding a Tablespoon of water at a time to the pan, increasing the heat to medium-high. Stirring, and adding water until the greens are completely wilted.

3. Serve warm, spray with Bragg liquid aminos and sunflower seeds and/or pumpkin seeds.

Indonesian Tofu Stir-Fry

Indonesian Tofu Stir-Fry
Courtesy of The Orchard

For the Indonesian Sauce:
1 1/2 cups tamari
1/2 cup agave nectar
1 cup fresh lime juice
1 cup dry white wine
2 Tbsp. freshly grated ginger
2 Tbsp. freshly chopped garlic
1 tsp. cayenne pepper
1 cup smooth natural peanut butter
Water sufficient to give it a smooth, sauce-like consistency

1. Combine all the ingredients for the sauce in a blender. Add the water and blend until smooth.

To Assemble:
2 Tbsp. olive oil
1 block tofu, pressed and cubed
Vegetables of your choice

1. Heat the olive oil in a large pan. Sauté the tofu and vegetables.

2. Add enough of the Indonesian sauce to cover, plus a few extra Tbsp. Cook until reduced and thickened.

3. Serve over rice or tossed with soba noodles.
Makes 4 to 6 servings

Found through www.VegCooking.com website

Healthy Kung Pao Tofu

Healthy Kung Pao Tofu
Serves 4; Vegan

Happy New Year to everyone!

INGREDIENTS

1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, divided (see Shopping Tip)
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.

3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.

4. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Shopping tips: Be sure to use “oyster-flavored” sauce (it’s oyster-free) to make this vegetarian; can be found in the Asian-food section or at Asian markets. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section or with other Asian ingredients.


Per 1 cup serving: 197 calories; 11 g fat (2 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 16 g carbohydrates; 12 g protein; 5 g fiber; 622 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium & Folate (25% dv).
Exchanges: 2 vegetable, 1 plant-based protein, 2 fat.Carbohydrate servings: 1.

Found: care2.com/greenliving