MONDAY RECIPE POST - ORZO FUSION STIR FRY

 This recipe is one I found on YouTube.  His biography reads: "Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef.  

He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English.  Much of his culinary aspirations stem from his background in the visual and musical art spaces.  Wil believes that learning how to make food can really change your mindset and perspective in life, especially when you share it with others."

I have enjoyed many of Wil's recipes and am a subscriber to his videos.  He has a very calm, easy-going speaking style as he goes through each step of the recipe.  You can find this one here.

Orzo Fusion Stir-Fry

3 cloves garlic, finely chopped

1/2 red onion, finely chopped  

1 small carrot, finely chopped 

2 green onion, finely chopped 

90g broccolini, finely chopped (my store didn’t have this so I bought a small to medium head of broccoli and cut into small pieces)

150g extra firm tofu (the one I bought was 14 ozs.)

1/4 lb. orzo

2 tablespoons chili oil

1/2 tablespoon plus 1 teaspoon dark soy sauce

1 tablespoon plus 1 teaspoon low sodium soy sauce

Splash of toasted sesame oil

Drizzle of avocado oil

1 teaspoon hoisin sauce

1/4 cup corn

1/4 cup edamame

Bring a pot of water to boil for the pasta.  

Prepare other ingredients. 

Squeeze as much moisture out of the tofu as you can, put in a bowl and mash with a fork. 

Cook the Orzo in boiling water for 7 minutes, stir occasionally.  Strain and set aside.  

Put a non-stick pan on medium heat. 

Add the 2 tablespoons of chili oil. 

Add the tofu crumbles and cook for three to four minutes. 

Add 1 teaspoon of dark soy sauce and 1 teaspoon of the low sodium soy sauce.  

To this also add a splash of sesame oil. 

Cook for another couple of minutes, then put the tofu crumbles into a bowl and set aside. 

Put the pan back on the heat and add a drizzle of avocado oil. 

Add the chopped red onion, garlic and chopped green onion. 

Sauté a couple of minutes. 

Add broccolini (in my recipe, the chopped broccoli) and carrots. 

Sautée for another couple of minutes. 

Add the orzo and 1 tablespoon of soy sauce, half a tablespoon of dark soy sauce and 1 tablespoon of hoisin sauce.  Sauté for about a minute. 

Add a quarter cup each of corn and edamame. 

Add the tofu crumbles.

Sauté for another couple of minutes and it is ready to serve. 

Enjoy!

I am looking forward to trying this again. It was delicious, very flavorful.  I had this for lunch.  There were leftovers and I had another portion for dinner that night.  The next day I shared it with Gregg, who had been out for the day when I fixed it.  He enjoyed it also. 

Added note:  I noticed a few comments from my non-tofu loving blogging friends.  Hubby suggested adding chicken instead of tofu next time, and I thought perhaps shrimp, but I am sure you can add other favorites too.

Thanks for looking and have a great week!