Vegetable and Tofu Stir-Fry and Sesame Won Ton WedgesAnother day … another stir-fry! The recipe for “Vegetable and Tofu Stir-Fry,” from All Recipes, described itself as “sweet and savory,” and listed a typical array of vegetables, as well as appealing enhancers such as fresh ginger, tofu, rice wine vinegar, honey. This stir-fry was tasty and easy to eat, though its sauce was thin. I did serve it over rice.

I used half a red onion, just because. This was fine. Baby corn and bamboo shoots are canned products that I don’t mind using. My brand was Roland. The garlic/ginger mix in the skillet always smells so inviting, like a Chinese restaurant, dare I say. My tofu took 11 minutes in the pan before it turned golden brown. I decreased the crushed red pepper to 1/4 tsp., in the interest on my young child’s palate. We liked this.

And you know what was also fun? The crunchy “Sesame Won Ton Wedges,” from the February 2005 issue of Vegetarian Times. I halved the recipe, in order to use only 15 won ton wrappers. If you make these chips, the result will only be the admiration and joy of your guests. It’s quite a kick to mix together the seeds and spices. I used my smoked paprika, and enjoyed its unmistakable scent as it cooked. I baked my chips for 6 minutes, allowed them to cool, then unashamedly frolicked in their crunchiness.

RECIPES: make a good stir-fry and respectability will be yours; a won ton chip is a cheap and easy way to win
PREP TIMES: a stir-fry will always require an amount of chopping, so it may take you an hour to pull this together; make your chips, bake your chips, cool your chips, eat your chips in 30 minutes
TASTES: various crunchy vegetables make a rainbowed stir-fry with browned tofu; won ton chips provide a perfect spicy crunch

Next time, I want to try the “Ham, Asparagus & Swiss Cheese Crepes,” from the April 2009 issue of Cuisine at Home (recipe below), along with the “Roasted Potato Medley,” from See what happens with my crêpe experiment, when you return to my site on Tuesday, August 4.

Ham, Asparagus & Swiss Cheese Crepes with Mustard Sauce
These crepes can be filled, covered with plastic wrap, and chilled for 2 to 3 hours. When ready to serve, make the sauce while the crepes bake.
Makes 10 crepes and 2 cups sauce; Total time: 30 minutes

For the Crepes:
8 oz. cooked ham, chopped
1 cup shredded Swiss cheese
ground black pepper to taste
1 lb. fresh asparagus spears, trimmed and cut in half
10 prepared crepes (recipe below)

For the Sauce:
4 Tbsp. unsalted butter
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup milk
1/4 cup stone-ground mustard
Kosher salt and pepper
chopped fresh chives

Preheat oven to 400 degrees. Coat a baking sheet with nonstick spray.

Combine ham, Swiss, and pepper in a bowl. Place 1/4 cup ham mixture and 4 asparagus halves down the center of each crêpe; roll.

Arrange crepes seam side down on prepared baking sheet. (If crepes have been made ahead, remove plastic wrap before baking.) Bake crepes until cheese has melted, 15-20 minutes.

Melt butter for the sauce in a saucepan over medium heat. Whisk in flour; cook about 1 minute. Whisk in broth and milk; bring mixture to a boil. Reduce heat to medium and simmer sauce for 3 minutes. Whisk in mustard, salt, and pepper; simmer to heat through. Serve crepes with sauce; garnish with chives.

Basic Crepes
For best results, whisk the batter anew before cooking each crêpe.
Makes about 10 crepes; Total time: 10 minutes + chilling + cooking

2 eggs
1 1/4 cups milk
1 cup all-purpose flour
2 Tbsp. vegetable oil or melted unsalted butter
1/4 tsp. kosher salt

Combine eggs, milk, flour, oil, and salt in a large bowl using a hand mixer on low speed. Scrape sides of bowl and mix on high until ingredients are thoroughly combined, about 10 seconds. Cover batter and chill at least 1 hour or up to 24 hours.

Heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray bottom and sides of skillet with nonstick spray. Measure 1/4 cup of batter; pour it to the side of the skillet. Immediately twirl skillet to coat bottom.

Cook crêpe until edges begin to brown, about 1 minute. Loosen crêpe around edge with a heat-proof spatula. Gently pick up crêpe with your fingers, and flip it. Cook 20-30 seconds. Transfer crêpe to a wire rack to cool. Continue cooking crepes, coating pan with nonstick spray for each one.