Impromptu Stir Fry – tofu, mushrooms, bok choy, and more!



Stir fry is like many of my other favorite meals to cook – versatile, easy, and full of endless possibilities.  Like quiche, pastas, hash, and many more, stir fry is developed out of what is on hand, and it also offers a great way to combine lots of veggies and good, lean protein.  You can season stir fry any way you want, but the staples – garlic, ginger, soy sauce – are always great to use.




The base and inspiration for this stir fry were mushrooms that I received in my last two produce deliveries.  Two weeks ago, I was surprised to find that my package of “assorted mushrooms,” as the CSA website promised I would receive, were in fact  miatake mushrooms.  Sometimes known as hen of the woods mushrooms, these are some of my favorites!  I especially like them in soups and stir frys.  They have a softer texture and a wonderful, amazing, gamy flavor.   The miatake mushrooms were paired with this week’s delivery of white beech mushrooms.  These are the perfect foil to the miatake.  They hold their texture, and what a solid, yet creamy texture they have, surprisingly well for a small mushroom.  They do not get slimy, as traditional white buttons can, and they offer a mild, but nutty flavor.


White beech mushrooms on the left, miatake on the right.

White beech mushrooms on the left, miatake on the right.


All of the other veggies that I tossed in were also courtesy of my CSA.  The bok choy was fresh and delicious, and I’ve spoiled by the privilege of cooking with nice spring onions and green garlic!  Of course, if you don’t have spring onions or green garlic, replace their quantities with the usuals.




What you’ll need:

2 tsp. vegetable oil

2 tsp. sesame oil

1 large carrot, sliced into rounds

4 small spring onions, thinly sliced

2 heads green garlic, thinly sliced

1 tsp. minced ginger, about 1″ fresh

3 baby bok choy, roughly chopped

8 oz. mushrooms

10 oz. firm tofu, cubed in 1/2″ pieces

1 tbsp. soy sauce

1 tsp. fish sauce

1 tsp. brown sugar


How you do it:

In a large skillet or wok, heat the vegetable and sesame oils.  Add the carrots and let cook for about 3 minutes (they’ll be in there for the duration of cooking, so no need to wait and let them get tender).  Add in the onion and green garlic, cooking for 1 minutes.  Stir in the ginger for a brief 30 seconds, making sure it doesn’t burn.  Next, the bok choy – stir until the leaves are slightly wilted.  The mushrooms will take up a lot of room, so make sure things have reduced down.  Add the mushroom and cook until the beech mushrooms start to soften.  Lastly, stir in the tofu.

In a small bowl, which together the soy sauce, fish sauce, and brown sugar.  Reduce the stir fry to a medium on the stove, pouring in the sauce mixture.  Let simmer, stirring, until the tofu is heated through, the mushrooms are tender, and the sauce has reduced a bit.

Serve over rice – brown or white – and garnish with a pinch of sesame seeds.

Enjoy 🙂

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