Wednesday, July 24, 2013

Napa Tofu Stir-Fry







Notes:
Napa is Asian cabbage.


Chop the stem bits into 5 mm slices for quicker cooking.  Add these first.
The fluffy leafy bits can be big one or two inch chunks.  Add these last.


Be sure to use dried shiitake, they're more flavorful.  I like to break them up into ~3mm chunkies and keep them in a small jar.  Shake them into the heated oil like candy bits :D





Heat oil w/ pinch salt.
Add carrots and shiitake. Stir-fry 'til fragrant.
Add napa stem, tofu.  Stir-fry 'til stems are translucent 'round the edges. Add salt to taste.
Add napa leaves. Cover 'til wilted.
Serve with rice and salted sesame seeds.