Green-packed stir-fry from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 25, 2020

    My CSA had most of the ingredients needed for this recipe so I decided to give this a go and I’m glad that I did. I hated the addition of the lime juice, though the zest was nice. (I had to use a homemade hoisin sauce and it wasn’t that sweet, so maybe that was why the sourness of the lime juice was jarring.) I used Fresno chiles and it wasn’t too spicy.

  • Rutabaga on June 13, 2017

    Using what I had, I omitted the tofu, spinach, ginger, and red pepper flakes, and substituted cilantro for the mint and black soy sauce for the hoisin. Those are a lot of changes, I realize, but I think the result was true to the heart of the recipe. My husband loved the lime, but I found it a bit overpowering (probably because my omission of the tofu and spinach turned this into a smaller side dish), so would add the juice from only half the lime next time, then taste before adding more. After all, people can always add more at the table. All in all, it was a great, very quick stir fry, and I love the combination of asparagus and cashews.

  • Beckiemas on June 02, 2015

    This was really nice. We had a couple of modifications: broccoli instead of asparagus, lots of mixed leafy greens, and tossed the tofu in tapioca flour before cooking. We also used a homemade approximation of hoisin. I used broccoli in place of asparagus as it was what we had on hand, and a whole lot of mixed Asian greens and leafy brassicas from the garden. The chopped broccoli stems went in at the same time as the ginger, garlic, etc., then added the kale and other thick brassica leaves with the broccoli florets following the recipe. Covered for about 30 secs, then stirred and fried for a few minutes. Then added the lighter leaves (tatsoi etc.), covered for approx. 30 secs then removed from the heat not long before serving. I also pre-cooked the tofu in a mix of rice bran oil and sesame oil, but tossed the tofu in tapoica flour (cornflour works for the same thing) to give it a nice chewy outer which absorbed the flavours from the stir fry really nicely when added back in.

  • jaelsne on January 03, 2015

    Very good recipe. I'm not sure that the prep work was worth it, though. I'd like to try it again. The next time I'll cut back on the chiles. I used 3 red serranos, and the heat overwhelmed the flavors.

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