Jul 14, 2013

Stir-fried Parrot

This recipe is called parrot because the bright mix of colors looks like the plumage of one of those colorful birds. Chard works well because of its natural color, but other leafy greens like kale, cabbage, bok choy, etc. will also work nicely.


  • 4-6 large leaves of ruby chard
  • 1/2 large sweet onion
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 pound of tofu
  • 5-6 fresh basil leaves
  • 1+ tsp curry powder
  • 1+ tsp sesame/chili oil
  • 2 Tbs olive
  • 2 Tbs grape seed oil


  1. Press the tofu for about two hours.
  2. Cut the tofu into small bite-sized chunks.
  3. Mix the sesame and olive oils with the curry powder.
  4. Marinade the tofu in the oil and spice mixture for an hour.
  5. Roll up the chard leaves (stems at one end of the roll) and chop into 3/4 to 1" width strips. Make sure to include some stems if not all.
  6. Slice the peppers into slivers.
  7. Chiffonade the basil.
  8. Heat the grapeseed oil in a wok on medium.
  9. Add the tofu piece by piece, ensuring that it does not stick.
  10. When the tofu has a crisp surface, remove it and let it drain.
  11. Add the onions to the oil, followed by the peppers, chard, basil, and marinade.
  12. Stir fry very briefly until the chard wilts. The onion should still be slightly crisp.
  13. Remove the wok from the heat.
  14. Add the tofu to the wok.
  15. Toss quickly.
Serve with rice. Basmati is especially good.

Chard is high in oxalates, so if you are subject to kidney stones (as I am) lemonade, or unsweetened lemon soda is a healthy accompaniment.

The photos are of a simplified Parrot without the bell peppers.

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