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Black Rice Stir-Fry
Yields:
4
Not your average stir-fry: Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious dinner plate. Plus, spoonful for spoonful, the dark grain has more anthocyanin antioxidants than blueberries. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
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Ingredients
- 3 Tbsp. vegetable oil
- 12 oz. firm tofu
- Coarse salt
- 1 Japanese eggplant
- 2 Tbsp. minced fresh ginger
- 2 clove garlic
- 3 scallions
- 1/4 head red cabbage
- 1/2 bunch purple kale
- 2 cups cooked black rice
- 1 tsp. Sriracha sauce
- 1 Tbsp. low-sodium soy sauce
- 2 Tbsp. fresh lime juice
Directions
- Step 1Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
- Step 2Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
- Step 3Remove from heat; stir in lime juice. Garnish with scallion greens.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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