Around this time of year, the farmer's markets abound with great stir-fry ingredients. You should be able to find all the vegetables in this recipe at a local farmer's market; even the garlic. Adding turnips to the cucumber vinegar salad makes for a superb twist, says me. Sake is a great accompaniment to a meal of this sort, although you may not want to heat it around this time of year. I'll usually go with a chilly Sapporo or water.

For the STIR-FRY:

Ingredients:
2 bunches bok choy, cut into large chunks
5 or 6 yard-long beans, cut into 2- or 3-inch pieces
2 or 3 handfuls snow peas
1 carrot, sliced
1 yellow onion or four to five green onions, cut into large chunks
8 oz tofu (about half a package, most of the time), cubed
1 tablespoon sesame seeds, bruised a bit
1 tablespoon canola or olive oil

One cup jasmine rice

For the SAUCE:

1/2 tablespoon toasted sesame oil
1/2 tablespoon soy sauce
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon crushed red pepper or to taste
Ground black pepper to taste

For the SALAD:

1 cucumber, sliced
1 turnip, sliced
1 carrot, grated
1 cup seasoned rice vinegar

First off, make the salad by combining the cucumber, turnip, carrots and seasoned rice vinegar in a large bowl. Just use enough vinegar to cover the vegetables. Cover and refrigerate for at least 30 minutes. Overnight is even better.

Make the sauce by combining all ingredients in a jar. Stir or shake well and let it sit for a while while you prepare the vegetables and rice.

For the rice, simply combine with 1 1/2 cups water in a pot, bring it to a boil, then lower the heat and simmer for about 15 minutes. If it isn't done, fluff a bit and let it simmer for another 3 to 5 minutes. That oughta do the trick. If you like your rice a little drier, use 1 1/4 cups water.

While the rice is simmering, heat the canola or olive oil in a large pan or wok over medium to medium-high heat. Add the onion for about 2 minutes, then the tofu. Cook together, stirring fairly often, for about 3 minutes. Add the carrots and sesame seeds and continue cooking for about 2 minutes.

Stir often, but keep the pan or wok covered when you're not stirring. If at any point things are getting too dry or sticking to the pan, add a little more oil or a small splash of water.

Add the yard-long beans, snow peas and bok choy and continue cooking for a minute. Add the sauce and lower the heat. Stir everything together and serve over rice in bowls. Serve the salad on the side, of course. Tastytown, population you.

Until next month,
Your loving Kumar

Kumar is a vegan!