Friday, September 16, 2011

Harvest Time

Don't you just love September? Changing colours of trees, kids are back to school. Cool air!  I'm loving the season! This morning I had a really nice long walk.  
This is the time also where we need to finish all outdoor projects and be ready for winter season to come.
We had a great summer. Although this year, we didn't get to go anywhere out of town as what we do every year but that doesn't bother me at all. I am enjoying myself at home with my kids and enjoyed our church family. It was so nice to be visited by our dearest friends from Washington as well. It's their turn to come :)
had a chance also to take care of my flower gardens and was able to plant lots of vegetables too which by the way I harvested a week ago.

green peas

green chillis

Tomatoes and a red pepper

more red chillis 

squash. I made soup with this.

I stir fry green peas with fried tofu, shitake mushroom with ginger  and it was so good!

Here's the recipe if you want to try it in your home.


  • Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon oyster sauce
  • 1 teaspoon oriental sesame oil
  • 1/4 teaspoon dried crushed red pepper
  • 12-ounce package extra-firm tofu drained, cut into 3/4-inch cubes, patted dry with paper towels (can buy it in any asian store)
  • 1/4 cup water
  • 1 teaspoon cornstarch
  •  vegetable oil, divided
  • 6 ounces fresh shiitake mushrooms, stemmed, caps quartered
  • 8 ounces green peas , trimmed
  • 4 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 4 green onions, sliced on diagonal

Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat. Let marinate 30 minutes. 

  • Drain. Whisk 1/4 cup water and cornstarch into marinade.
  • Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. 
    Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. 
    Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. 
    Add green peas, stir-fry 2 minutes. 
    Add garlic and ginger, stir-fry 30 seconds. 
    Return tofu to skillet, drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve then enjoy!

Hope you all had a great summer! 

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