prep time: tbd
cook time: tbd
1/2 teaspoon sugar
1/4 - 12 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoon dry sherry
2 teaspoon sesame oil
1 tablespoon grapseed oil, sunflower oil or peanut oil
6 ounces firm tofu - diced
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 large beets - peeled and cut in 2-inch julienne
1 medium-size leek, white and light green parts only - cut in half lengthwise, cleaned and sliced thin
1 pound beet greens - stemmed, washed and coarsely chopped
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoon cornstarch dissolved in 2 tablespoon water
1. combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another. heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. swirl the oil by adding it to the sides of the pan and swirling the pan.
2. add the tofu and spread out in a single layer. don't stir for 1 minute, then stir-fry for 1 - 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 leek and stir-fry for 30 seconds - 1 minute, until softens, then add the beet greens and salt and sugar. stir-fry for 1 - 2 minutes, until the greens have wilted.
3. add the sesame seeds, soy sauce, sherry and sesame oil, the beets and cilantro and stir-fry for 1 minutes. 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 heat and serve with rice.
- new york times, october 2013