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|
|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|
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