Cream of the Crop Recipe Week 6: Kung Pao Zucchini and Cabbage with Tofu

Kung Pao Zucchini and Cabbage With Tofu

By:  Kurt Flehinger

You can use nearly any vegetable you receive in your CSA box in this recipe.  Just adjust the cooking times accordingly depending on the durability of the vegetables you are using.  The key is the sauce and the Szechuan pepper corns that give it the real bite.  We used tofu but the recipe is equally good with chicken, pork or beef.

The Ingredients

1 package extra firm tofu

1/4 c. corn starch (for the tofu) + 3 Tbsp. for sauce

1/3 c. soy sauce

3 Tbsp. brown sugar

3 Tbsp. hoisin sauce

3 Tbsp. rice wine

1 1/2 Tbsp. rice wine vinegar

3 tsp. toasted sesame oil

4 garlic cloves pressed or grated

1 1/2 inch piece of ginger, grated

1/2 tsp. fresh ground pepper

Salt

Canola oil (or other high heat, neutral oil)

1 pound zucchini, cut into matchsticks

8 oz. shredded cabbage

1/2 medium onion sliced

6 scallions cut into 1 inch pieces

6 dried chiles de arbol (or substitute 1 tsp. red pepper flakes)

1 1/2 tsp. szechuan peppers (lightly ground)

1/2 chopped roasted peanuts

1 handful rough chopped cilantro 

Rice for serving (white or brown)

1. Drain the tofu, place it on a plate on some paper towels, and press it under a heavy weight (a cast iron pan works great) to squeeze the excess water out of it. 
2. Mix the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, garlic, ginger and salt and pepper in a bowl.  Add 1/2 c. water, stir together and set aside.
3. Cut the pressed, drained tofu into 3/4 inch cubes and place in a large mixing bowl.  Season with salt and a pinch of pepper.  Add 1/4 c. corn starch and toss together.
4. Heat a wok (or other large skillet) over high heat and add oil to thoroughly coat.  When oil is hot and shimmering, add tofu in one layer and cook until lightly browned and crispy (approximately 4 minutes).  Flip the tofu with a spatula and cook until the other side is equally browned and crisped.  Remove the tofu to a plate and set aside.
5. Add enough oil to the wok to thoroughly coat and once it is shimmering add the onion, zucchini and cabbage and cook, stirring constantly, until beginning to soften.  Add the scallions and cook for another minute. Then add the szechuan peppercorns and chiles and cook for another minute.
6. Add the tofu and sauce and cook until the sauce thickens (about 1 minute).
7. Turn off the heat, add the peanuts and cilantro, stir once and serve immediately over rice.

Note:  This recipe can be adapted to use nearly any vegetable, simply adjust the cooking time accordingly.  It’s more traditionally made with bell peppers but is excellent with shredded carrots, celery, chopped greens, etc.  

Cream of the Crop Recipe Week 5: Beet, Kohlrabi & Labneh Pita

 

This colorful sandwich combines earthy beets, crisp kohlrabi, cool cucumber, and creamy labneh in a whole wheat pita. With minimal cooking that can be done ahead of time, and just 10 minutes of prep, it makes a healthy, delicious and filling meal for breakfast, lunch, or dinner.

Prep Time: 10 minutes (plus beet cooking time)
Cook Time: 30–40 minutes
Total Time: About 50 minutes
Yield: 4 mini sandwiches

Ingredients

• 4 whole wheat mini pitas or 2 regular-size pitas
• 1 small beet
• 1 small kohlrabi, peeled
• 2 Persian cucumbers
• ½ cup labneh
• 2–4 lettuce leaves
• Salt and freshly ground black pepper
• Optional: fresh dill, mint or oregano, za'atar, or a pinch of sumac

Directions

1. Place the beet in a saucepan, cover with water, and simmer until tender when pierced with a fork, about 40 minutes depending on size. Do not overcook. Cool slightly, rub off the skin, and slice into thin rounds.
2. Peel the kohlrabi and slice it as thinly as possible. Slice the cucumbers into thin rounds.
3. Split the pitas and spread a generous layer of labneh inside each half. To keep assembled sandwiches from becoming soggy, spread the labneh on both sides of the pita. 
4. Season the labneh lightly with salt and black pepper. If using herbs or spices, sprinkle them over the labneh.
5. Layer the lettuce, kohlrabi, cucumber, and beet slices inside each pita.
6. Serve immediately while the vegetables are crisp.

Tip: Pita is a bread that must be eaten fresh - within a day of baking. Don't buy a pita that is not soft and pliable. The Angel Bakeries pitas at the Whole Foods are usually fresh.
You can freeze any unused pitas; they are easy to defrost over a very low flame or in a toaster. 

Cream of the Crop Recipe Week 3: Pudina (Mint) Rice

 

Recipe of the Week:  Pudina (Mint) Rice!

Pudina (Mint) Rice by Nandita Venkatesan A fragrant, vibrant rice dish made with fresh mint, cilantro, and vegetables. This recipe is perfect for using leftover rice and comes together in under 30 minutes. Pudina is the Hindi word for mint and the cumin from Sourcery is perfect for this! Ingredients For the Mint Paste: - 1 large bunch fresh mint leaves (stems removed if tough) - ½ bunch cilantro, including tender stems - 2–3 green chilies, adjusted to your spice preference - ½-inch piece fresh ginger - 1–2 garlic cloves (optional) - 1 tbsp fresh grated coconut ( optional) - 1 tbsp roasted peanuts (optional, for added body and nuttiness) - Juice of ½ lime - 1 tsp oil or 1–2 tbsp water, just enough to blend into a smooth paste For the Rice: - 1 cup basmati rice, cooked and cooled (preferably day-old) - 2 medium carrots, grated - ½ cup green peas (fresh or frozen) - Salt, to taste For Tempering: - 1 tsp oil - 1 tsp ghee - 1 tsp mustard seeds - 1 tsp cumin seeds - Slightly less than ¼ cup peanuts Step 1.  Blend the mint, cilantro, green chilies, ginger, garlic (if using), coconut, peanuts (if using), lime juice, and just enough oil or water to make a smooth, thick paste. Step 2. Cook the basmati rice until just done. Spread it on a tray or large plate to cool completely so the grains stay separate. Pro Tip: Day-old refrigerated rice works best and leftover rice from takeouts is great for this. Step 3. Heat the oil and ghee in a large pan over medium heat. Add the mustard seeds. Once they begin to splutter, add the cumin seeds and peanuts. Sauté until the peanuts are golden and aromatic. Step 4. Add 3 tablespoons of the pudina paste and sauté for 3–5 minutes until it thickens, the raw smell disappears, and the oil begins to separate slightly. Step 5. Mix in the grated carrots and green peas. Cook for 2–3 minutes, keeping the vegetables slightly crisp to retain their sweetness and color. Add the cooled rice and salt. Gently fold everything together until the rice is evenly coated with the mint mixture without breaking the grains. Serve with cilantro and a squeeze of fresh lemon.  About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).