the mushroom vendor at the farmers' market this morning had some lovely looking organic shitakes ... that were being called ugly. they didn't look so ugly to me, so i bought a big bag of them. as lunch time rolled around, chef sam and i needed something fast before heading to work. there was a leftover pot of brown rice in our fridge from last night's dinner, so i thought i'd throw together a quick stir fry to go along with it. whenever i make a meal, it has to have three components: veggies, carb and protein ... otherwise, it's just not a balanced meal.
first i chopped the mushrooms and added them to a pan with about a teaspoon of olive oil. then i added organic tofu, organic baby bok choy and let them cook at high heat for about ten minutes. while they were cooking, i made the sauce -- 1 teaspoon cornstarch, 1 tablespoon soy sauce, 1 teaspoon brewers yeast, and 1 teaspoon sesame oil. when the veggies and tofu were done, i turned them off and added the sauce, mixing it into the stir fry.
i topped the rice with the veggies and then sprinkled on some fresh green scallions and a few flax seeds. a perfect lunch ... done in about ten minutes!
yum yum!
kisses,
ariel
Dear wehaightcookbooks, your shitake stir fry is awesome. It is perfect you included veggies, carbs and protein. Your attention to details is amazing. I also am gaga over the fact that it is all organic!!!! OMG! Incredible presentation. Loved your site, very professional. Photos were crisp and clear. Recipes concise and easy to read. I shall be back for a bite of more.
ReplyDeleteThank you for sharing.
Cheers, Gaby
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