Late Fall/Early Winter is Napa Cabbage season. For us this dish is a welcome change from the heavier autumn soups and stews we tend to favor at this time of year. Lots of ginger, garlic, and a touch of red pepper make this a warming dish; the scallions give it a fresh, light flavor. You can serve this stir-fry with any grain, but indonesian black rice makes a nice contrast to the light color of the napa.

-Jessica Wagener

• 4 scallions, sliced thin
• 1/2 red pepper, diced small
• 2 cloves minced garlic
• 1 1/2 inch piece fresh ginger root, minced
• 2 tsp. extra virgin olive oil
• 1 tsp honey
• 2-3 tsp tamari soy sauce
• 1/2 tsp garlic powder
• pinch red pepper flakes
• 1/4 cup apple cider
• 1 lb tofu, diced, with liquid
• 1 medium napa cabbage
• 1/2 cup frozen green beans
  Black (and Brown) Rice
  • 1 1/2 cup short grain brown rice
  • 1/2 cup indonesian black rice
  • 4 cups water

Bring water to a boil. Add rice and simmer about 40 min till rice is done.

Meanwhile, saute scallions, red pepper, garlic, and ginger in olive oil, adding cider as needed to prevent sticking. Add honey, Tamari, garlic powder and red pepper flakes.

Add tofu, use liquid from tofu as needed to prevent sticking. Saute gently until veggies are just beginning to soften, and tofu is heated through. Add Napa and green beans. Saute until Napa just begins to turn transluscent and beans are bright green.

Serve immediately over cooked rice..

Enjoy!