Using fresh vegetables from our CSA (broccoli, cauliflower, & more greens), my husband made a tasty stir-fry recently. Using this recipe as his inspiration, he omitted the sweetener, broth, and corn starch. He also used different veggies (see list above). The recipe can be easily adapted depending on taste and vegetable preferences. It was a welcome change to my normal Americana dinner fare. He also took this awesome photo to boot (and has been taking a lot of the more recent pictures in my blog posts).
Over the summer, I visited family in Tennessee during a visit for my sister’s wedding. I met up with my uncle who lives in Nashville and started his own business selling microgreens and heirloom tomatoes to local restaurants. Check out this story that Live Green Tennessee did about his business C.C. Gardens!
My uncle gave me a lot of microgreens to bring home with me and I got fancy making this dish.
I used the Asian Tofu recipe from Veganomicon by Isa Chandra Moskowitz and grilled the tofu to get the nice marks you see in the picture. I sauteed some bok choy in soy sauce and garlic. I served them both on a bed of brown rice, garnished with tasty microgreens from my uncle’s business. Voila! Instant gourmet meal.