Dinner at the Ranch

Longbean, chayote and shiitake stir-fry with crispy ginger tofu and coconut rice/quinoa

Photo of Longbean, chayote and shiitake stir-fry with crispy ginger tofu and coconut rice/quinoa

This stir-fry is fair­ly typ­i­cal of the kind of meal we make using veg­eta­bles from the gar­den; in this case long beans and chay­ote. Also the Moringa leaf, but that’s not a major ingre­di­ent here.

  • long beans
  • chay­ote
  • car­rot
  • yel­low onion
  • Moringa leaf
  • aji dulce chile
  • Thai basil

The sauce is made from white wine, veg­etable stock, shoyu, toast­ed sesame oil, Chinese chili paste, arrow­root.

A photo of Ginger, turmeric, Thai basil, and chilies from the garden

Ginger, turmer­ic, Thai basil, and chilies from the gar­den

The crispy ginger tofu

  • firm sprout­ed tofu
  • gin­ger
  • coconut oil
  • corian­der seed
  • back pep­per
  • halite (nat­ur­al min­er­al salt)

This is pret­ty easy, you just crum­ble the tofu, toss it with the grat­ed gin­ger and ground spices, then fry in the oil until crisp. Season with the halite. The secret is to sea­son it fair­ly heav­i­ly with the gin­ger and spices. Don’t skimp on the oil.

coconut rice

This is a sta­ple prepa­ra­tion here: rice, quinoa or both cooked with the addi­tion of coconut milk or, in a pinch, dried coconut. Typical addi­tions to this include: cadamom, turmer­ic, cin­na­mon.

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