This night I decided to use the bok choy, scallions, and cilantro from my farm box. I borrowed this recipe and changed it up a bit from Vegetarian Times. 1 pkg tofu, drained 2 T oil (veggie is nice for its higher temp capability) 1 can light coconut milk 3 cloves garlic, minced 1 T ginger, minced 1 T curry paste (or more if you love spice- I used 1 1/2 T) 2 T brown sugar 1 T low-sodium soy sauce 8 oz baby bella mushrooms 1 can water chestnuts 1/2 head of large bok choy, sliced 1 c peas 1 stalk lemongrass, sliced into 1" pieces 1/2 c sliced thai basil (or sweet basil) 2 tsp lime juice 4 T cilantro 3 green onions, sliced In a wok over high heat, pan fry tofu and oil until tofu is brown on outsides. I throw in 1/2 T of curry paste here to help the tofu flavor along. Once cooked, remove from pan and store in a bowl for later. In wok, add 3-4 T of coconut milk to pan. Add garlic, ginger, and curry paste, stir-fry for 1 minute. Add mushrooms and bok choy, stir-fry for another 2 minutes. Add remaining coconut milk, brown sugar, soy sauce, and lemongrass. Add peas and water chesnuts, lower to medium heat and simmer for 8 minutes. Stir in basil, cilantro, lime juice, and green onions. Serve. This had a great, well-rounded flavor. Please remember not to eat the lemongrass.
Pitch for the farm: The hubs and I could not get over how amazingly sweet the peas were, they brought me back to my grandfathers garden, picking the peas off the vine and eating them right there ;)