Organic Recipe Friday: Purple & Green Stir Fry

Color Scheme

Just about everything at farmers’ markets looks good, but how do you decide what to buy? You could try a couple new items each time, or buy from the first farmer who smiles at you. But why not try color coordinating your vegetables? That’s just what I did recently.

When I got to my favorite market, I looked around to see what was new since the previous week. Asparagus caught my eye so I grabbed the last handful. What would look good with the slender green and purple stalks. Purple broccoli! I recalled what I had at home from my community supported agriculture share – green bok choy and garlic scapes, red scallions (magenta and green) and purple green beans (dark purple on the outside, green on the inside, they turn green while cooking), among other things. I picked up a few vegetables for salads and made my purchase.

I’m not a total locavore (getting all of my food locally) so I stopped by the grocery store for a few other items. At home, I washed everything and got chopping. When stir frying, you want everything prepared before you start. I started a pot of brown jasmine rice and decided to broil some tofu, which gives it a little crunch and a great texture, and is much easier than pan-frying it. Then I fired up the wok. Feel free to follow my lead and make your own color-coordinated dinner.

Purple and Green Stir Fry

Serves 5

• 1 16-ounce block firm tofu
• 1 T sesame oil
• 2 scallions, thinly sliced
• 1 garlic scape, cut into one-inch slices
• 1 T chopped ginger, minced
• 1 bell pepper, chopped
• 10-15 stalks asparagus (preferably thin), cut into one-inch pieces
• 1 cup purple broccoli florets, chopped into smallish pieces
• 1 cup purple green beans, cut into half-inch slices
• Half bunch (or less) bok choy or baby bok choy, stalks sliced and leaves chopped
• 1 T mirin
• 1 T rice vinegar
• 1 T soy sauce
• Zest from one lime
• 3 T sliced basil (from the garden)
• 2 cups cooked brown jasmine rice

Set oven temperature to broil. Cut tofu into six or seven slices and drain, wrapped in a kitchen towel for 15 minutes. Put in broiler for about 15 minutes (no need to turn over). After it cools a bit, cut into 3/4 inch-chunks and set aside.

Meanwhile, heat sesame oil in wok. Add scallions, scape and ginger. Cook for a few minutes until scallions start to soften. Add vegetables and cook for a few minutes (if beans and asparagus are on the wide side, add those first and sauté for a couple minutes before adding remaining vegetables). Add mirin, rice vinegar, soy sauce and tofu, and cook for a few minutes. You want the vegetables to retain crispness and brightness. Stir in lime zest and remove from heat.

Serve stir fry on rice, topped with fresh basil.

Photo Credit: Flickr (and author) User bornOKthefirsttime