Brilliant! Throw a Stir Fry Potluck Dinner

March 21, 2011

stir fry

Who doesn't love a potluck dinner with friends? It's half the work and cost. The only problem is that you end up with a whole bunch of dishes that don't go together, too many desserts and not enough main dishes, and some really good food and some not so good. We've got a new way for you to potluck, that will save you even more money and time- and it's much more fun. Essentially, it's a potluck stir fry that you cook together! Each guest brings one or two ingredients for the recipe— So, for example, one guest brings the carrots, red bell pepper, and collard greens, another person brings the tofu, another the toasted sesame oil...You get the idea! One important tip: This only works for a few people (3 to 4). There is no way a group, of let's say 10 people, could cook this together (especially in a NYC kitchen!)— unless exceptionally organized and close! Check out the Stir Fry Potluck Recipe below, and get cooking!


1 pound mushrooms, sliced

1 large onion, thinly sliced

2 red bell peppers, cored, seeded, and julienned

3 cups collard greens, chiffonade

2 packages firm tofu, well-dried, cut into large chunks

3 large carrots, cut into matchsticks

11/2 tablespoons garlic, minced

11/2 tablespoons fresh ginger, minced

1/2 cup parsley, finely chopped

4 tablespoons coconut oil

2 tablespoons Shoyu

2 teaspoons toasted sesame oil

1/2 cup chopped salted peanuts

1/4 cup toasted black sesame seeds unrefined sea salt


1. Start cutting all your vegetables and measuring your ingredients so that they are ready to go into the wok. If you have a few cutting boards, you can split up the cutting tasks. Also, make sure your peanuts are chopped and your sesame seeds have been toasted, so they are also ready to go.

2. Preheat the oven to 450 degrees. Line a large baking sheet with foil. Toss the tofu pieces with 2 tablespoons coconut oil and sea salt. Bake for 20 to 30 minutes, or until lightly browned. (pictured below).

3. In a large wok, heat two tablespoons of the coconut oil over high heat. Start by stir-frying the garlic and ginger. Then, add the onions and move them around with a wooden spoon until the onions are translucent. Continue adding the veggies- the mushrooms, red bell pepper, carrots, collard greens, parsley and the Shoyu. Cook, stirring constantly, for a few minutes until the veggies are tender.

4. Return the baked tofu to the pan and stir everything around.

5. Add the chopped peanuts, toasted sesame seeds, and toasted sesame oil. Give a few final stirs and remove from the heat. 6. Serve immediately with some brown rice or soba noodles.



Janice Harper's picture

Brilliant and timely idea. I've also tried this with gumbo -- I make the base, and each guest brings a pound of seafood. To make sure we don't end up with only catfish and shrimp, I recommend -- based on means -- the seafood they can bring. Last time I did this guests brought catfish, shrimp, tasso, crawfish, fresh crab, scallops and calamari. Best ever!

Jim's picture

What a creative and fun idea! Who doesn't love this kind of food?

Jen's picture

Looks delicious. A perfect way to use up all the veggies and tofu in my refrigerator. Thanks!