Tonight was a “use what’s in the fridge and be quick about it” dinner. I threw together this stirfry and Derek liked it so much that he asked me to write up what I did. I didn’t measure or time anything, so below is just a best guess.
I started by heating a little oil (just enough to coat the bottom once hot) in my cast iron skillet on medium high. While the oil heated up I cubed some tofu (about 1/3 of a block maybe?) and threw the tofu into the hot oil in a single layer. Once the tofu had browned on one side I flipped it over and added about 1.5? cups of green beans which had already been snapped and halved. I sprinkled on maybe a teaspoon of sesame seeds. I let everything cook briefly then turned the heat up and stirred everything with my metal spatula. I added a bit of water because the pan was getting too hot, then added in some long thin planks of kohlrabi (maybe 1/2? cup), one small onion, sliced, and some very roughly chopped ginger (about 1? tsp.). I stirred, waited, and stirred again. Then I added about 1/2 stalk of celery, sliced, and again stirred. I added about 1? tsp. of (storebought) red curry paste and about 2? tablespoons of coconut milk, along with a bit more water. Right before serving I turned off the heat and added 1 scallion, sliced and a big handful of cilantro, chopped. We added a touch of soy sauce at the table.