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Monday, December 12, 2011

Honey Teriyaki Stir Fry

I've had some kohlrabi in my fridge for about 3 weeks and have been trying to think of a fun way to cook them up. I also found some leeks from Goranson farms at the Bath Natural Market, and had some dried porcini mushrooms from my summer CSA. I put it all together and came up with a stir fry - one of my favorite hodge podge meals. I also had some egg roll wrappers that I quickly filled with some cabbage and carrots....A power-veggie packed dinner.

Honey Teriyaki Sauce
1/2 C soy sauce
1/4 C honey
2 T ketchup

Mix all ingredients until blended. Set aside.

Stir Fry
1 C porcini mushrooms (or any mushroom of choice)
2 small kohlrabi, peeled & sliced into matchsticks
1 leek, white part only, sliced thin
3 cloves garlic, chopped
1 C kale, chopped
2 T oil
1 T butter
1/2 block of tofu, cubed
2 T tumeric
1/4 C flour
fresh ground pepper

Preheat oven to 350 degrees. Mix flour, tumeric and pepper together until well blended. Toss tofu into flour  mixture until thoroughly coated. Lightly oil a baking pan and add tofu. Bake 10 minutes, turn, and bake 5 more minutes. Set aside.

In a large pan heat 1 T oil over medium heat and saute kale until bright green, about 5 minutes. Set aside. Melt butter in pan and add mushrooms, stirring for 3 minutes. Add leeks, garlic and kohlrabi and saute for 5 minutes. Add in kale, tofu and teriyaki sauce and turn heat to medium low. Simmer 5 minutes. Serve over brown rice.

Egg Rolls
6 egg roll wrappers
1 small head cabbage, chopped
1 leek, white part only, thinly sliced
1 carrot, peeled and grated
2 T soy sauce
1 T fish sauce
1 T olive oil
fresh ground pepper

Preheat oven to 400 degrees. Heat oil over medium heat and add cabbage and leeks. Saute 5 minutes until soft, then toss in carrot, soy sauce and fish sauce. Stir and saute 2 minutes, then add pepper. Put about 2 T of mixture into each roll and fold corners and roll tightly. Lightly oil a baking sheet and place egg rolls seam side down. Bake 7 minutes, flip and Bake another 3-5 minutes, until crispy. Serve with dipping sauce - either sweet and sour or soy sauce.

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