spring stir-fry

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onion stir-fry egg tofu sprouts mushroom

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When I looked at the lineup of produce at last weekend’s market, my first thought was, “STIR-FRY”!! We’ve got the perfect spring produce for it at the market: tofu, sprouts, mushrooms, onions, eggs, and even leftover salad greens! Here’s my version of a simple spring SAFM dinner, with apologies to Deborah Madison’s classic cookbook, Vegetarian Cooking for Everyone.

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1 block of tofu, drained and cubed
2 tablespoons sesame or peanut oil
2 eggs
2 teaspoons chopped garlic
3/4 lb. shitake mushrooms, stems removed, caps quartered
2 good handfuls bean sprouts
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
3 tablespoons hoisin sauce
1/2 of a medium onion
1 handful salad greens
salt

Heat a large pan and add some oil. Scramble the eggs in a small bowl and pour into the pan in a thin layer. Heat until cooked; flip if necessary. Remove egg and shred into small pieces for stir-fry.

Heat a wok, pot, or large, deep pan and add the sesame or peanut oil. Swirl it around the sides. When it’s hot, add the garlic and onions. Stir-fry for 3 minutes, until lightly browned. Add the fresh mushrooms and 1/2 teaspoon salt and stir-fry for 2 minutes. Add the egg. Add the vinegar, soy sauce, hoisin sauce, and bean sprouts. Stir everything together, then add the tofu. Lower the heat and simmer for 4 minutes. If you want to use your spicy and Asian salad greens, add them at the end and stir-fry until they’re just wilted. Serve over rice or buckwheat noodles.