Serves 4
Use any vegetables in your fridge for this. That’s the beauty of a stir-fry. A good way to save time during the evening crunch is to prepare all the vegetables the night before or during a child’s nap time. Once they’re chopped, the dish comes together quickly.
| 3 | teaspoons peanut oil |
| 1 | baby eggplant, cut into ½-inch dice |
| Salt and black pepper, to taste | |
| 2 | baby bok choy, quartered |
| 1 | stalk broccoli, top cut into florets, stem peeled and sliced |
| ½ | pound sugar snap peas or pea pods, halved |
| ¼ | cup water |
| 1 | red onion, thinly sliced |
| 2 | bell peppers (red, orange, or yellow), cored and thinly sliced |
| 2 | cloves garlic, chopped |
| 1 | piece (1 inch) ginger, peeled and finely chopped |
| ⅓ | cup soy sauce |
| 14 | ounces firm tofu, drained and cut into ½-inch dice |
| 2 | scallions, thinly sliced |
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1. In a large skillet over high heat, heat 1 teaspoon of the peanut oil. Add the eggplant, salt, and black pepper. Cook, stirring, for 5 minutes. Add the bok choy and cook, stirring, for 5 minutes. Transfer to a large bowl.
2. Heat 1 teaspoon peanut oil in the pan. Add the broccoli and cook, stirring, for 3 minutes. Stir in the snap peas or pea pods and water. Cook for 5 minutes. Transfer to the bowl.
3. Heat 1 teaspoon peanut oil in the pan. Add the red onion and bell peppers. Cook, stirring, for 5 minutes. Add garlic, ginger, and soy sauce. Cook 3 minutes more. Stir in tofu. Cook for 1 minute or until it is warmed through. Return all the vegetables to the pan and heat, stirring gently, for 1 minute.
4. Ladle into bowls and garnish with scallions and black pepper. Serve with rice. Karoline Boehm Goodnick