Lurkers in the Fridge with Black Bean Sauce

I conducted an inventory of my fridge this afternoon.  I've really been working on keeping it under control except...I found a couple of lurkers in the vegetable bin: beets and green cabbage and some broccolini. Into the wok they go! This meal fed two.

ON THE CUTTING BOARD:



A 1/4 bunch of broccolini, 1/3 head green cabbage, medium onion,
2 beets, 4 shitake mushrooms, 4 small red peppers, 1 jalapeño pepper,
tofu, lime, black bean garlic sauce (available in asian
markets and most grocery stores).

STEP ONE:



Roughly chop the broccolini, slice the cabbage, thinly slice the
onion, peppers and beets, slice the shitake mushrooms and mince
the jalapeño. Cut the lime in half and crumble about 1/4 cup of tofu.

STEP TWO:





Heat 2 T. canola oil in a wok or large skillet over medium high
heat. When oil is hot, add the onions and beets and stir-fry constantly
for a few minutes until the onions soften and start to brown. Add
the jalapeños.

STEP THREE:







Toss in the mushrooms and stir-fry for a few more minutes on
medium high heat.  Add the cabbage and red peppers and keep
on stirring for a few minutes; add the broccolini and stir fry for
another couple minutes until it wilts a bit.

STEP FOUR:



Add 1 T. of black bean garlic sauce to wok and stir well. Keep
stir frying for a couple of minutes to be sure the sauce is worked
through the vegetables. Squeeze in the lime juice.

STEP FIVE:



Add the tofu and enjoy this quick and
nutritious meal.

I served the vegetables with blackened salmon
and basmati rice cooked Persian style but it also
makes a great vegetarian meal.

ALLA VOSTRA SALUTE!