Happy 2012!  Hope the year is treating you well so far.

Did you make any resolutions?  This stir fry will help you meet some of your goals for the year:

Want to eat better?  This recipe uses whole grain brown rice and plenty of vegetables.

Want to eat more organic food?  It’s easy to find organic tofu and chicken—both are available at Market Basket in Westford.  There’s even a small section of organic vegetables along the back wall near the cut melons.

How about eating less meat, or adding a vegetarian meal each week?  This recipe uses less than one pound of chicken for 4 to 5 servings.  Or you can omit the chicken entirely since tofu provides protein in this dish.

Want to get home cooked meals on the table in a hurry?  Use a bag of pre cut vegetables (I got a bag of broccoli and carrots at the Westford Market Basket).  Or, if you shop at a grocery store with a salad bar, simply fill a container with the cut up vegetables of your choice you’d like to have in your stir fry.  By using pre-cut vegetables, I got this recipe on the table in about half an hour—the time it took for the rice to cook.

All this, and delicious, too!  So start 2012 on the right foot and get moving on some of those resolutions!

Ingredients:

• 1 cup brown rice
• 2 ¼ cup low sodium chicken or vegetable stock
• 3-4 collard green leaves
• 1 14 ounce container extra firm tofu, cut into bite sized squares
• 1 or 2 boneless, skinless chicken breasts (about ¾-1 pound), cut into bite sized pieces
• 1 medium onion, peeled and coarsely chopped
• 12 ounce bag mixed cut fresh veggies.  I used broccoli and carrots—you can pick whatever vegetables appeal to you.  This is even easier if you are at a supermarket with a salad bar.  Fill a container with cut broccoli, carrots, bell peppers, snow peas, etc.
• 8 ounce container sliced mushrooms
• ½ cup chicken or vegetable stock
• 1/3 cup reduced sodium soy sauce
• 3 teaspoons corn starch
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons prepared black bean garlic sauce (I bought Sun Luck brand in the Asian food aisle at the Westford Market Basket)
• 1 teaspoon finely minced garlic
• 1 teaspoon freshly grated ginger
• Olive oil for sautéing
• Green onions for garnish (optional)

Directions:

1. Wash the collard green leaves.  Cut out and discard the center rib.  Cut the collard leaves into bite sized pieces.
2. In a medium stockpot over high heat, combine 1 cup uncooked brown rice and 2 ¼ cups chicken or vegetable stock.  Place chopped collard greens on top of the rice.  Bring the water to a boil, cover and reduce to medium low and simmer for approximately 30 minutes, until all the water is absorbed and the greens are tender.  This is a trick I learned from Sue Ventura of Dragonfly Farms.  The collard greens will be perfectly cooked when the rice is ready!
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.  Add the cut tofu and chicken.  Cook for about 10 minutes, stirring frequently, until the chicken is cooked through.  Remove the chicken and tofu to a plate or bowl and set aside.
4. Add an additional 2 tablespoons olive oil to the skillet.  Add the cut onions, mushrooms, and mixed vegetables and stir fry for about 10 minutes, until the vegetables are tender.
5. Meanwhile, in a two cup measuring cup or other small bowl, combine the remaining ½ cup stock, soy sauce, corn starch, rice vinegar, sesame oil, black bean garlic sauce, minced garlic, and grated ginger.  Mix well.
6. When the vegetables are tender, place the chicken and tofu back in the skillet.  Pour the sauce over the chicken, tofu, and vegetables and mix well.  Continue cooking over medium heat for about 5 minutes, or until the rice is ready.

Serve the stir fry on top of a generous scoop of collards and brown rice.  Add a sprinkling of freshly cut green onions, and you've got a meal as pretty as it is tasty.  This recipe made plenty for our family of five—we even had leftovers for lunch the next day!