THE HOT WOK / PUMPKIN, TOFU & LIME
Steam the pumpkin. Keep the beans crisp.
Give the pumpkin its short steam before the wok stage. The eggplant and tofu go into the hot oil first; pepper and beans join later so they can keep some bite.
- 01 / Pumpkin4-minute steamReserve the cubes for later.
- 02 / WokTofu & eggplantFry until crisp before adding aromatics.
- 03 / CombineSoy, beans, pepperStir fry; fold the pumpkin back in.
- 04 / Off heatLime & corianderFinish with hot sauce to taste.
THE WEED SCENE RECIPE
Stoner's Vegan Stir Fry
The recipe does not specify a total cooking time or serving count. The 3 tablespoons soy sauce is the total quantity; 2 tablespoons canna-coconut oil goes into the whole batch.
Ingredients
- 1 Cup Cubed pumpkin
- ½ Cup Cubed Japanese eggplant
- 1 Cup Trimmed green beans
- 1 Red pepper deseeded and cubed
- 1 Cup Cubed extra firm tofu
- ½ Cup Chopped coriander
- 1 Lime
- 1 Tablespoon Crushed garlic
- 1 Tablespoon Crushed Ginger
- 3 Tablespoons Gluten free sweet and dark soy sauce
- 2 Tablespoons Canna-Coconut oil
- Hot sauce to taste
Instructions
- Steam pumpkin cubes for 4 minutes and reserve.
- Heat oil in a large wok or frying pan and add the eggplant and tofu. Fry till crisp before adding the garlic and ginger and stirring to combine.
- Add the soy sauce along with the pepper and the beans and stir fry until cooked but still crunchy. Add the pumpkin and stir to combine.
- Turn off heat and squeeze in the juice of half the lime and most of the coriander.
- Garnish with hot sauce, remaining lime wedges and coriander.
KITCHEN NOTES
Have every ingredient ready for the wok.
- Prepare before heating the wok
- Cut the pumpkin, eggplant and pepper into similar cubes and trim the beans. Keep the garlic and ginger ready so they can follow the tofu without delay.
- Do not count the soy sauce twice
- The ingredient line gives 3 tablespoons gluten-free sweet and dark soy sauce altogether. It does not call for 3 tablespoons of each.
- Use the lime in two stages
- Squeeze half into the wok after turning off the heat. Cut the remaining half into wedges and add the reserved coriander at serving.
Measure the batch. Label the portions.
The entire pan contains 2 tablespoons infused coconut oil. Use its known strength and count actual portions for any estimate. Refrigerate clearly labeled leftovers promptly in a covered container.
Keep cannabis food labeled and locked away from children and pets. Effects can take hours; avoid taking more while waiting.