Winter Stir-fry: Tofu, Leeks & Brussels Sprouts

It's getting close to the Winter Solstice - yes folks, the southern hemisphere's Longest Night of 2008 is coming up, this Saturday night, the 21st June. And so simple, warm, nourishing dishes are in order. Paul Pitchford, of Healing with Wholefoods recommends eating 'round' foods and uncomplicated flavours during the two weeks either side of the solstice, to stabilise and 'earth' us in the deepest heart of winter.

So here's my 'after work' dinner last night - a quick and easy stir-fry of round winter veggies. Not sure about the 'styling' in the finished dish, but it tasted good!




























Ingredients of Winter Stir-fry:
Tofu, Leeks, Beans & Brussels Sprouts.
Brussels Sprouts
Leeks
Tofu
Snake-Beans
1-2 tablespoons Rice-bran oil
3 tablespoons Chinese Rice Wine
1 dessert spoon Sesame oil
A splash or two of mild Green Tabasco sauce
zest of 1/2 a lime
juice of 1/2 a lime

Prepare the Brussels Sprouts by removing the tough outer leaves and slicing them in half. Add a little rice-bran oil to a hot frying pan and start frying the Brussels Sprouts, cut-surfaces down and with the lid on the pan to steam them in their own moisture. Let the Brussels Sprouts cook the longest as they are denser than the other vegies. After about 5 minutes, add the sliced leeks and tofu pieces and continue to stir-fry until the tofu is golden, the leeks silky and the Brussels Sprouts bright green and tender. Add the sliced beans about 2 minutes before serving, to keep them fresh and green. When almost done, add the sesame oil and rice wine, frying off the alcohol. Then finish with a few splashes of Green Tabasco sauce, lime zest and lime juice, stirring through before serving.

Yum-oh!

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