Stir Fried Brown Rice With Kale Or Frizzy Mustard Greens And Tofu Recipes

STIR-FRIED BROWN RICE WITH KALE OR FRIZZY MUSTARD GREENS AND TOFU

Steps:

• If using kale, stem, wash and coarsely chop. If using frizzy mustard greens, cut away about 1 inch of the stem ends, wash and coarsely chop. Set aside near your wok.
• Beat the eggs in a bowl and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan, then, making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook 30 seconds to a minute, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for 5 seconds. Remove to a cutting board and roll up the pancake. Cut into thin strips and set aside.
• Swirl in 1 tablespoon of the oil and add the tofu. Let sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until it is lightly colored. Push to the sides of the wok and add the remaining oil and the ginger and garlic. Stir-fry for no more than 10 seconds and add the greens and salt to taste. Turn the heat to high and stir-fry for 1 minute, until the greens have wilted. Stir the tofu down from the sides of the wok and add the soy sauce. Stir-fry for a couple of seconds and add the rice. Stir-fry for 1 to 2 minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro and more soy sauce if desired, and stir-fry another 30 seconds to combine. Remove from the heat and serve.

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Steps:

• In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
• Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
• Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

BROWN RICE VEGGIE STIR-FRY

Steps:

• In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER

Steps:

• Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
• Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
• Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.