Stir-Fried Beets and Choy

½ tsp sugar

¼ to ½ tsp salt (to taste)

1 Tbsp soy sauce

2 tsp dry sherry

2 tsp sesame oil

1 Tbsp canola or safflower oil

6 ounces firm tofu, diced (1 cup)

2 cloves garlic, minced garlic 

1 Tbsp minced fresh ginger

2-3 beets, peeled and cut in 2-inch julienne 

Beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped

1 medium onion, sliced thin

1 head bok choy, washed well and chopped

2 tsp sesame seeds

¼ cup minced cilantro

2 tsp cornstarch dissolved in 2 tablespoons water or stock

Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok or sauté pan. Have the other ingredients in separate containers close by.

Heat wok or sauté pan over high heat until a drop of water evaporates within a second or two when added to the pan.

Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.

Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the onion and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens, bok choy and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.

Remove from the heat and serve with rice, noodles or other grains.