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Fried Rice and Enchiladas

Pork or Egg and Vegetable Fried Rice, Tofu, Cucumber & Soybean Salad w. Chili Oil

  • Open up the bag of stir fry vegetables. Find and remove the snap pea pods. Snap off the stem and peel off the rib that comes with the stem from the 'top' of the pod. Reserve the pods.

  • Similarly, remove the garlic scapes - they look ( and rhyme) like snakes. Cut them into 1" pieces.

  • Heat a little oil in a non-stick or well seasoned large skillet.

  • When hot, stir fry the pea pods. They will become bright green and maybe lightly brown in spots. 1-2 minutes. Reserve.

  • Reheat and re-oil the pan. Add the scapes. Stir fry 1 minute. Reserve with the peas.

  • Reheat and re-oil the pan. Add the vegetable mix to the pan. Stir and fry. Season lightly with a little salt. Stir fry until softened. Transfer to a serving platter. Reserve Large shares should work in batches to not overcrowd the pan.

  • Reheat and oil the pan.

  • When smoking hot, add the rice (and pork or egg). Stir and fry together to heat through and lightly browned. Fold in the sir fried vegetables and combine all together. Serve.

  • Toss all elements of the tofu salad together. Very lightly dress with a little sugar and soy sauce if you like.

Enchiladas and Mixed Greens Salad

  • Heat the ranchero sauce in the microwave.

  • Similarly, get the chill out of the enchiladas with a microwave too.

  • Transfer the enchis to the oven and bake at 350 for 12-20 minutes depending on share size. When hot top with the sauce and bake 5 minutes more. Serve.

  • Dress the salad.

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