Tofu & green onion stir fry

This week has been a busy one - but I've still managed to use most of the veggies so far. The strawberries were eaten for dessert and on breakfast cereal; the peas were used in a soup, suggested by Kimberley, who left the recipe in the comments of this post.

Last night, our friend Z came over for dinner so I could have help eating some of the remaining vegetables. On the menu: stir-fried tofu with spring onions, and stir-fried bok choy. Believe it or not, the bok choy from last week was still good - fresh in its Ziplock in the crisper. The fact that they were still fresh gives you an idea of how old the vegetables are at the grocery store when they go limp and sad only a few days after bringing them home.

The stir-fried tofu and spring onion recipe came from Mark Bittman's How to Cook Everything, and the bok choy recipe was previously posted here. Both were tasty; I had no idea how sweet stir-fried green onions could be. Would I make them again? Obviously the bok choy is one to be repeated, since I've already made it twice. The tofu stir-fry? Maybe - but only if I'm eating without P. In this recipe, the flavor of the tofu isn't supplanted by anything; there's only a smattering of soy sauce to overpower the soy flavor. I don't mind it, but it definitely wouldn't be up P's alley.

What's next? I'm not sure - it depends on what I find at the Evergreen Brick Works Farmer's Market tomorrow!

Tired Sunday night dinner

After what was a longer trip shopping for glasses than we expected (P will have new glasses in 10 days!), we dragged ourselves home and thought about dinner. The sesame soba noodle salad that I'd planned to make just sounded like too much thinking for that particular day, and I'd used up all of the cucumber in the salad the night before, so we switched gears.

Here's what we ended up with: a "what's in the fridge?" stir fry, and steamed pork dumplings from the freezer. Yes, I would have preferred to make my own and freeze them, but this was not to be this time. The stir fry was a tasty way to use some of the soba noodles, and would be great with many permutations of vegetables.

"What's in the fridge?" stir fry

1 tbsp vegetable oil
1 1/2 tsp garlic
1 1/2 tsp ginger
1 zucchini
1/2 bunch of bok choy
2 tsp soy sauce, or to taste
2 tsp fish sauce, or to taste
1 bundle of soba noodles, cooked
cooked chicken (we had some leftover from earlier in the week)
green onions, white and green parts

Heat the vegetable oil in a large skillet or wok. When very hot, add the garlic and ginger and keep moving for 30 seconds, until it's fragrant but not burned. Add the zucchini; cook until it starts to soften slightly. Add bok choy; when it begins to wilt, add the soy sauce and fish sauce. Add the cooked soba noodles; stir so flavors are distributed throughout. When everything looks cooked enough, add the cooked chicken and green onions. (If you were to use raw chicken, add this after the ginger and garlic, but before the zucchini, and cook mostly through. The rest of the cooking time will allow it to be fully cooked.)