After the decadent foods of all the winter holidays, like my Soon-to-be-mother-in-law’s delicious pecan sandies, my Daddy’s awesome lasagna and way to many sweets, it was a relief for my fireman and I to get back to our regular schedule of irregularity.  I’m such an oddball cook, that an average week of dinners can range from Italian to Indian to Japanese food and from vegetarian dishes to meaty roasts or chilis.  I’m always inventing new dishes and tweaking old ones.  The only consistent thing about our dinners is that we always eat them in the evenings!

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This particularly random recipe came from what I needed to use up in the fridge when I got back from our holiday trip down the hill, combined with some of extra the kim chi I made as Christmas present for my Daddy.  This stir fry would be delicious with any type of noodle or over rice.  It’s a delightful and somewhat healthy vegetarian meal, with a slight spicy sourness from the kim chi.  It’s a great dish for using up those little extra bits of vegetables in the fridge.  If you’re more of a carnivore, you can add some thinly sliced meat at the beginning of the stir fry instead of the tofu.

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Kim chi is a spicy and sour fermented Korean vegetable condiment. It’s quite yummy!

Kim Chi Stir Fry– served with noodles

Serves 3 – Cost approx $1.12 per serving

Ingredients

  • 8 oz noodles ($.43)
  • 3 tbs veg oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 3 scallions, thinly sliced, greens and whites separated ($.12)
  • 1 small onion, thinly slice ($.10)
  • 1 carrot, peeled and julienned, i.e. matchsticks ($.10)
  • 2 broccoli stems, head cut in bite size florets and stalk peeled and julienned ($.95)
  • 1/2 green bell pepper ($.25)
  • 1 pkg firm or extra firm tofu, cut in large dice ($.99)
  • 1/2 cup kim chi, roughly chopped ($.12)
  • salt, to taste
  • 3 Tbs soy sauce
  • 3 Tbs shaosing rice wine or sherry

Begin by putting a pot of water on to boil.  When the water comes up to a boil, cook the noodles and drain them.  Keep the noodles on hand in the colander while you make the stir fry.

While the water is coming to a boil and noodles are cooking prepare all the vegetables before you start the stir fry.  With any Asian dish, it is very important to have all your prep done before you begin.

Good 'mise in place' is essential!

Good ‘mise in place’ is essential!

To make the stir fry, heat the oil in a large skillet or wok over high heat.  Saute the garlic, ginger and scallion whites for 30 seconds.  Next, add in the onion, carrot, broccoli, bell pepper and kim chi.  Saute for 3-5 minutes, stirring constantly, season to taste.  Next, add in the noodles and tofu, stirring gently, so that the tofu doesn’t crumble completely (if that doesn’t bother you, go ahead and stir away) and cook for 2-3 minutes.  Lastly, add in the soy sauce and shaosing wine, cook 2 minutes.  Garnish with the scallion greens and enjoy!

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