My wok has been one of my favorite friends in my kitchen since I learned what to cook with it. Stir-fries are quick and fun to make. You can really use your imagination and create something different for your family and friends.
I always have kale and eggplant on hand for soups and different pasta dishes. I was thrilled when I received my latest Whole Living issue as it is filled with incredible recipes for cooking by color. The photos of the foods in this issue are enticing and inspiring for those that are trying to create more meat-free meals. If you don’t enjoy tofu, you could substitute it with tempeh or if you aren’t into either tofu or tempeh, this dish would also be delicious with some chunks of chicken.
The dish is spicy and bursting with flavor. The lime juice adds an incredible tart surprise and makes this healthy dish really sparkle! Black rice turns into a deep purple hue when it is cooked. The dark grain has more anthocyanin antioxidants than blueberries. I’m excited about making more dinners rich in antioxidants. Aren’t you?;)
Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove. 🙂
Al Dente Gourmet, Astig Vegan, Badger Girl Learns to Cook, Baking and Cooking: A Tale of Two Loves, BigFatBaker, Bon a Croquer, CafeTerraBlog, Cake Duchess, Cheap Ethnic Eats, Easily Good Eats, Georgiecakes, Kitchen Belleicious, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Oh Cake, Queen’s Notebook, Rico Sin Azucar, Savoring Every Bite, Simply Reem, Soni’s Food for Thought, Sprint 2 the Table, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma.
Kale and Black Rice Stir-Fry
slightly adapted from Whole Living Magazine March 2012
3 Tbsp.vegetable oil
12 oz firm tofu, drained,but into 1-inch pieces
1 Tbsp. minced fresh ginger
2 scallions, thinly sliced white and green parts separated
1/4 head red cabbage, sliced (4 cups)
1 1/2 cups kale, torn into 2-inch pieces
1 1/2 cups purple kale, torn into 2-inch pieces
2 cups cooked black rice (1 cup dry)
1 tsp. Sriracha sauce
1 Tbsp. low-sodium soy sauce
2 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
1 scallion thinly sliced
3 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 teaspoon sesame oil
1 Tbsp. brown sugar
In a medium sized bowl, add the tofu, scallion, ginger, soy sauce, rice wine vinegar, sesame oil, and brown sugar. Gently mix the tofu together in this sauce with your hands. Set it aside to marinade while you prepare the other stir-fry ingredients. *You could adjust this marinade to your taste. I honestly don’t measure it. I do it by flavor and what I like.
Fill a large sauce pan with water and bring to a boil. Add the kale and purple kale and boil until al dente. When ready, drain the kale and set aside.
Preheat a wok over medium-high heat for a1 minute. Add 1 Tbsp. oil, swirling to coat. Drain the tofu and reserve the marinade ingredients. Cook tofu until golden and crispy, about 5 minutes. Remove and set aside. Add 1 Tbsp. oil and cook eggplant, stirring until golden and tender, about 4 minutes. Remove and set aside. Add remining Tbsp. oil and cook ginger, and scallion whites, stirring, 1 minute. Add cabbage and cook about 3 minutes. Stir in the kale. Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and the marinade. Add more soy sauce if needed according to your taste. Remove from heat; stir in lime juice. Garnish with scallion greens.
What greens do you like experimenting with? Do you ever make stir-fries?:)