We have been having big bowls of salad with these riches, but eventually the hunger for something warmer brought me to resurrect my family recipe for glop.
Yup, that is the name of this dish. It is a Chinese-inspired recipe that I devised long ago, when I still had a vegetable garden. It turns out to be a perfect vehicle for spring greens, especially bitter ones. One could use spinach or beet greens (both included in my share), but the little extra bite in tatsoi and arugula is an asset to this dish. I also had some baby bok choi to add. It makes a lot of nice juice that is happily soaked up by the rice.
Glop
About 1/2 pound beef steak, top round or sirloin (do not use bottom round or chuck)
Several generous bunches of tender greens. (I would not choose kale) Roll-cut broccoli may be used.
One package of fresh tofu (firm)
Scallions (roll-cut)
Garlic, Ginger (fresh),Chinese salted black beans - finely minced. Proportions of garlic and ginger should be approximately equal
Soy sauce
Dry sherry or Chinese cooking wine
1 teaspoon white sugar
Peanut oil or other neutral oil
Sambal oelek or other hot pepper mixture
Sesame oil
Cut the beef into very thin strips, using a sharp knife. Sprinkle with the sugar and add a couple of generous splashes of soy sauce and sherry. Stir and allow to marinate for at least a half hour.
Greens may be torn or cut into strips, depending on their structure.
Cut the tofu into cubes. Weight them with a plate or saucer for a while, then after some water has been discarded, mix with some soy sauce in a bowl and let rest until used.
In a large pot or wok, sauté the tofu, then the greens, separately with some of the ginger/garlic/black bean mixture, removing from the pan after brief cooking. Place the beef into pan with remaining ginger/garlic/bean mixture (you'll need additional oil) and stir-fry until cooked, then add sherry and soy sauce (approximately one-two tablespoons each). Add back in the greens and tofu. The pan should now contain juices released from the beef and greens. Add the scallions. Stir briefly until the mixture is bubbling slightly. Add about 1/2 teaspoon or more, according to taste, of the sambal oelek. Just before serving, add a couple of dashes of sesame oil and stir.
Serve with steamed rice.
Greens may be torn or cut into strips, depending on their structure.
Cut the tofu into cubes. Weight them with a plate or saucer for a while, then after some water has been discarded, mix with some soy sauce in a bowl and let rest until used.
In a large pot or wok, sauté the tofu, then the greens, separately with some of the ginger/garlic/black bean mixture, removing from the pan after brief cooking. Place the beef into pan with remaining ginger/garlic/bean mixture (you'll need additional oil) and stir-fry until cooked, then add sherry and soy sauce (approximately one-two tablespoons each). Add back in the greens and tofu. The pan should now contain juices released from the beef and greens. Add the scallions. Stir briefly until the mixture is bubbling slightly. Add about 1/2 teaspoon or more, according to taste, of the sambal oelek. Just before serving, add a couple of dashes of sesame oil and stir.
Serve with steamed rice.
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