If Thai and Chinese food went to a bachelor party this weekend, got really drunk, and ended up making a baby…this would be it.
Speaking of bachelor parties, The.Boy attended one on Saturday and we are currently crossing our fingers that he is neither the Thai nor the Chinese food in the aforementioned scenario, but the lonely bystander who none of strippers wanted to play with adorable Greek boy who spent the entire time pining for his girlfriend.
I mean, he claims that he did not see a single naked woman, professional clothes-taker-offer or otherwise. But then he also claims that the go-cart racing they did that morning was “so cool” and “the best”.
So either that’s code for some kind of licentious activity…or he and his friend have a vaguely deranged idea of “fun”. I’m banking on the latter.
Anyways. Let’s get back to this illegitimate child of a stir fry, shall we?
Given the circumstances of it’s conception, it is miraculously wholesome and filled with so much green I can hardly take it! Except…I can. I can take a few bowls of it thankyouverymuch.
It is all salty-sweet from the hoisin sauce and fresh-flavored from the mint and basil, while being so full of veggie goodness that you can almost feel yourself getting healthier with every bite.
“Out of darkness, comes light”. Or something like that.
One year ago…Vanilla Buttermilk Cupcakes with Mango Ginger Curd Filling
Two years ago…Carrot Cake Cookies, Cranberry Bean and Sugar Snap Pea Salad with Gouda, Summer Squash and Corn Pasta
Three years ago…Pesto Rice Salad and Spicy Stuffed Peppers
Four years ago…Garlic-Smashed Potato Salad (seriously…the best potato salad. ever.), Spicy Cilantro Slaw, Garlic Scape Pesto
Green-Packed Stir Fry with Fresh Herbs
Serves 4, adapted from Super Natural Cooking
- sesame oil
- 12 oz extra firm tofu, cut into 1-inch long and pencil-thick slices
- 3 cloves garlic, minced
- 5 scallions, chopped
- 1 (1-inch) piece fresh ginger, peeled and grated
- 3 small red chiles, chopped
- 1 bunch asparagus, trimmed and cut into 1-inch slices
- 1/2 lb spinach leaves, stemmed
- grated zest and juice of 1 lime
- 2 tbsp hoisin sauce
- 1/4 cup fresh mint, slivered
- 1/4 cup fresh basil, slivered
- fine sea salt
- Prep all of your ingredients first. When they are all ready to go, heat a small splash of sesame oil in a wok or large nonstick pan over medium-high heat. Add in the tofu and cook for a few minutes, or until the tofu is golden, flipping once so both sides get browned. Remove from the pan to a paper towel-lined plate.
- Add another splash of oil and add the garlic, scallions, chiles and asparagus. Stir for 2 minutes. Add in the spinach. Stir until spinach wilts . Return the tofu to the pan. Stir in the lime zest and juice, and the hoisin sauce. Cook for another minute, stirring constantly.
- Remove from the heat and stir in the mint and basil. Season to taste with salt.