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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