Martha Rose Schulman NYT
1 bag of Stir Fry Mix, plus Red Chard; you want about 3/4 lb Greens
2 to 3 tsp minced Garlic
2 to 3 tsp minced fresh Ginger
2 Eggs
2 tsp plus 2 TB Peanut, Canola, Rice Bran or Grape Seed Oil
6 oz Tofu, diced
1 medium Red Bell Pepper, diced
1/2 medium or small head Cabbage, cored and shredded, about 4 cups
1 bunch Scallions, sliced, white and dark green parts separated
1 1/2 cups cooked brown rice, either chilled or at room temp
2 1/2 cups cooked Black Quinoa, either chilled or at room temp
1 to 2 TB Soy Sauce
1/4 tsp White Pepper
1/2 cup Cilantro
Coarsely chop greens. You should 7 to 8 cups. Combine chopped garlic. And ginger in a small bowl. Beat eggs and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm's reach of your burner. Heat a 14" flat bottomed wok or a 12" skillet over high heat until a drop of water evaporates within seconds. Swirl in 2 tsp of oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok is coated with oil and add eggs, swirling the wok so that the eggs form a thin pancake. Cook 30 to 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set. Transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife. Swirl another TB of oil into the pan and add tofu. Stir-fry for a minute or two, until it begins to color, and remove to a plate. Swirl in the remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds, add the red pepper. Stir fry for 2 minutes, until crispy-tender. Add cabbage and the light part of scallions. Stir-fry for 1 minute and add greens. Stir-fry until wilted, 1 to 2 minutes. Add rice and quinoa. Stir-fry, scooping up the grains with your spatula, then pressing them into the hot wok or pan and scooping them up again, for about 2 minutes. Add soy sauce, the dark part of the scallions, tofu, egg and cilantro. Stir for about 30 seconds, then remove from heat and serve.