Generally speaking, I have pretty long days (but don’t we all?). My kryptonite is the half-hour drive home from work. Somewhere around…Southfield, I can barely keep my eyes open and fantasize about crawling straight into bed, without a proper dinner, or any phone calls, and without touching my computer. I can’t think of a time when this actually has happened.
Tonight being no different, I ate out of a container of potato salad (that recipe to come — my new favorite) and kind of gave up on making dinner. I knew I should make something out of the refrigerator currently packed with ingredients, but couldn’t bring myself to do it. Finally I gave in to my squeeze’s pleas to allow him to pick up some food for me — and the restaurant was closed. Of course.
So, I dragged myself into the kitchen and started pulling things out of the refrigerator. After hosting a baby shower and making a big dinner-sized lunch on Father’s Day, there literally is no room in there. When I came upon the giant container of basil (that I got from Trader Joe’s for $2.99 — a small victory after two dead basil plants so far this year!) I knew there was some sort of basil stir fry out there in the world and I decided to investigate.
HERE is the recipe I found.
Here is how I adapted it:
• 1 14.5 oz can coconut milk
• 3 Tbsp. vegetarian fish/oyster sauce
• 6 Tbsp. rice vinegar
• 6 Tbsp. soy sauce
• 1-2 tsp. red curry paste – the recipe in no way calls for this, but I decided I wanted to add some
• in lieu of crushed red pepper flakes, I put in some red pepper powder and a good squeeze of sriracha
• 1 pkg. firm tofu (of course I used my new favorite)
• diced onion
• 1 Tbsp. oil (olive or, in my case, some ginger oil and some basil oil)
• 1 Tbsp. minced garlic
• random chopped veggies: I used some asparagus, peppers and broccoli
• a handful of chopped mushrooms (I had baby bellas)
• fresh basil (I’d say I had about 1 -2 cups whole leaves and tore some when I tossed them in)
2. Over medium high heat, cook onion, fresh grated ginger (if you have it — I didn’t so that’s why I used some ginger oil instead of olive oil) and garlic for a few minutes until it starts to brown.
3. Next I added the tofu and one-by-one added the broccoli, asparagus and peppers. Saute for a few minutes until cooked through.
4. Add sauce and continue cooking until it reduces by 1/3 and thickens up a little. At this point I added the baggie of spinach I had on hand too.
6. I served over brown rice.
I’m pretty happy with the results! I am notorious for trying to make D try things I make, sticking food-filled forks in his face, even though I know he only likes to eat during meals. Apparently the delicious smells were too much for him, so he came over to investigate, had a couple of bites and asked me to make it again sometime. So, I’d say it’s a success!
OK, now I have to go find the 3 leftover mini cheesecakes from yesterday…