Japanese Spring Vegetable Stir Fry Food

TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES

Steps:

• TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
• SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
• NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
• STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
• With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
• Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
• FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
• Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.

JAPANESE STIR-FRY

Steps:

• Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
• Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
• Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
• Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
• Add in the veggies and cook until the rice is done.
• If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
• Serve over rice.

JAPANESE SPRING VEGETABLE STIR-FRY

Steps:

• Heat oil in a medium saucepan over medium heat. Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices. Add sake and soy sauce. Increase heat and simmer rapidly, about 3 minutes, or until liquid is syrupy.
• Stir in 2 1/2 cups water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens. Add asparagus, simmer 3 to 5 minutes, or until tender. Stir in snow peas and arrowroot and cook, stirring constantly, 1 to 2 minutes, or until sauce has returned to a simmer and thickened.
• Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.