Four score and seven years ago . . . actually it was four stores and a few days ago that I found the
Store number one had Italian eggplant which I came very close to purchasing, fine it would have been I'm sure. I recalled seeing Chinese eggplant earlier in the week at store two, however this day it looked past its prime, as did store number three. Store four (as did store three) had Japanese eggplant - close enough!
This stir-fry is loaded with delicious vegetables - or fruits, depending on how technical you want to get. :)
Mise en place.
Bowl 1: Garlic, jalapeño pepper
Bowl 2: Eggplant, sun-dried tomatoes
Bowl 3: Tofu, mushrooms, bell pepper
Bowl 4: Soy sauce, vodka, balsamic vinegar, sugar
Bowl 5: Zucchini, sugar snap peas
Tastes as good as it looks and then some.
Tofu is one of those foods people either like or they don't; for me it depends on how it is prepared. I have had some tofu dishes that turned me off, and others like this stir-fry that makes me ask why I don't eat more of it.
If you get overwhelmed with the different choices of tofu, check out this informative article on The Kitchn's website with tips from Andrea Nguyen, author of Asian Tofu, among others.
As much as I want to share the recipes from this book with you, we have been asked not to post them on our blogs.
If you have been enjoying these Wok Wednesdays posts, consider purchasing Grace's book(s) and you too can make these wonderful stir-fries at home.
Wok Wednesdays is an online group of wok devotees that are cooking through Grace Young's The Breath of a Wok. All are welcome to join along - no blog required. :)