Above: all my ingredients for the stir fry, ready to go. Turnips, turnip greens and young garlic from the farm. Also used the brassica flowers at the end to spice up the dish and make it more beautiful.
This recipe comes from the NY Times Cooking Section! Get the original here.
- 10 ounces firm tofu , drained and cut in chunks
- 1 bunch baby turnips, with greens (about 1 pound total)
- 1 to 2 tablespoons soy sauce (to taste)
- 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
- ¼ cup chicken stock, vegetable stock or water
- 1 teaspoon honey or agave nectar
- 2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
- Salt and freshly ground pepper to taste
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups)
- ½ cup coarsely chopped cilantro
- 1 bunch chopped brassica flowers
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm’s length of your wok.
- Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to the wok along with the cilantro and brassica flowers. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.
I like things spicy, so I added a spoonful of Sambal Oelek to my dish at the end, and this was DELICIOUS. Such an interesting and unusual way to use turnips, and they taste terrific in this.
I also made:
Stir Fried Squid and Tatsoi
- 1 lb squid, tubes and tentacles
- 1 bunch tatsoi
- 1 habenaro or thai chili
- 2 cloves miced garlic
- 1 tbls. minced ginger
- 1/4 cup fish sauce
- 1 tbls. oyster sauce
- 2 tbls. sambal oelek (chili garlic sauce)
- Peanut or sesame oil
- I sous vide the squid in salt, pepper and olive oil for 2 hours on 136 degrees F. If you don’t have a sous vide — just stir fry the squid for a couple minutes on each side. (But if you CAN sous vide, you will get the best squid you’ve ever tasted.) Then remove, stir fry the veggies and re-add the squid at the end.
- Heat wok. Then add oil until it shimmers.
- Add garlic, ginger and chili and stir fry for about 30 seconds
- Add tatsoi and stir fry until it wilts down
- Add squid, fish sauce, oyster sauce and sambal oelek and stir fry for 1 – 2 minutes.