Vegetable Fried Rice and Pozole

Fried Rice w. Bok Choi, Napa Cabbage and Garlic Chives & Soft Tofu w. Garlic-Chili Sauce

• Remove the bok choi leaves from the bag and cut them crosswise into 1" wide pieces. Recombine with the vegetable medley.

• Heat a little oil in a large sauté pan. When smoking hot, add the vegetables. Stir and fry (but don't toss). Add a little salt, and stir again. Use a lid to speed things and maybe a tiny splash of water. When lightly browned in spots, bright, and just softened, transfer to a serving plate and reserve. Large shares should work in batches - don't crowd the pan.

• Remove the egg ribbons from atop the rice and reserve.

• Microwave the rice in the jar briefly just to get the chill out.

• Working in batches as above, oil and heat the sauté pan. When smoking hot, carefully add the rice. Stir fry to heat through and very lightly brown in places.

• When the rice is hot and fragrant, fold the vegetables into the rice and stir or toss to combine. Add the egg. Toss one last time and serve. Again, large shares should work in batches cooking off all the rice, using a serving plate to hold the hot rice like the veggies, and then combining hot rice with warm veggies in batches.

• Allow the pan to cool a to about medium hot. Shake up the tofu and it's sauce thoroughly but gently. Tip the jar contents into the pan. Turn on the heat to medium and stir the tofu with it's sauce as the sauce thickens and binds to the tofu. 1-2 minutes. Serve.

Pozole w Tostadas

• Heat the pozole on the stove top. Simmer 2-3 minutes.

• Enjoy with the tostadas on the side. I like to break the into large pieces and dip them into the pozole.