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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Meatless Monday Chow

I do realize that when eating out one should seize the opportunity to broaden their culinary horizons, or perhaps venture into new gastronomic territory, but there’s this wonderful little restaurant (Robin’s) in Cambria, Ca. that we love, and when there, I invariably end up ordering the same thing.  No matter how seriously I promise myself that this time I will try one of their beautiful curries or maybe the tandoori chicken, I cave.  When asked for my order, the words “I’ll have the Chow” escape my lips before I have the chance to warn the waitress to disregard my first request.   And then that fragrant bowl of Chow arrives and all thoughts of what could have been vanish.  Oh, I do love the Chow.

So what the heck is Chow, you may be wondering?  As you can see from the photo, it’s a pasta dish, but oh so much more.  It’s also a veggie-laden stir fry with big chunks of soy-laced tofu dressed with soy, ginger, scallions and garlic.  


Living halfway across the country from that wondrous little restaurant has made it imperative that I re-create my beloved Chow for home use.  I think I have come gosh darn close to the original, and since it’s Meatless Monday, I have decided to share the recipe so you, too, can enjoy Chow at home.  If you’re ever in that charming, quaint little town by the sea, you really must stop in at Robin’s.  But I won't tell you what to order.


Click here for a printable recipe

2 tablespoons vegetable or wok oil
4 cups assorted vegies (broccoli, mushrooms, green beans, asparagus, zucchini, etc.) (If using broccoli, green beans, carrots or cauliflower, quickly blanch them briefly before stir frying)
1 red bell pepper, chopped
4 scallions, thinly sliced on a diagonal
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1/4 tsp crushed red pepper, or more if you want it spicier
12 - 16 oz whole grain spaghetti, cooked to just al dente and drained (reserve 1/4 cup of the cooking water)
1/2 cup aged tamari soy sauce (plus a little more for the tofu)
¼ cup vegetable stock or pasta cooking water
3 tablespoons hoisin sauce
2 tablespoons toasted sesame oil (plus a little more for the tofu)
1 14-oz tub of extra firm tofu (remove as much moisture as you can and it cut into 1/2-inch cubes)
2 scallions, sliced for serving

For the Tofu:  preheat your oven to 350 degrees.
Mix together 1/3 cup of soy sauce and 2 tablespoons of Hoisin.  Pour into a large flat bowl and add the tofu.  Stir to mix and let sit for several minutes to absorb the sauce.  Place a sheet of aluminum foil on a small baking sheet and spray it with nonstick cooking spray.  Place your tofu cubes on the foil and bake for about 25 minutes.  Remove from the oven and set aside.

Heat a large wok or saute pan over high heat, add aa couple tablespoons of oil and then the ginger, scallions, crushed red pepper and garlic.  Saute for two minutes and then add the veggies.  Stir fry until just barely cooked through, another 3 or 4 minutes. 

Stir together 1/2 cup of soy sauce, 3 tablespoons of hoisin and1/4 cup chicken stock and add to the pan with 3 tablespoons of sesame oil.  Add the tofu and the cooked pasta, and heat through, using tongs to get the veggies and tofu mixed in with the pasta. 

Remove from the heat and turn into a serving bowl, drizzle with a little more sesame oil, sprinkle with the remaining scallions and serve immediately.

Reader Comments (5)

I love the colors of this dish :D

September 21, 2010 | Unregistered Commentertigerfish

what a beautiful and well-balanced dish!

September 22, 2010 | Unregistered Commentersteph

This looks lovely! I'm definitely giving this a try! :) For some reason whenever I try to make a stir fry or something similar it comes out yucky. This looks simple enough though. :)
Corinne from It's Vegetarian!

"Nothing will benefit human health and increase chances of survival for life on earth as much as the evolution to a vegetarian diet." - Albert Einstein

Corinne, I think most stir fries come out yucky from overcooking the veggies. If you follow this recipe, your veggies should turn out crisp and flavorful. Let me know how it goes!

October 10, 2010 | Registered CommenterPatrice Berry

I have to say, it looks delicious!

One thing I've learned while living in Asia, is how they fry garlic and ginger together.

A wonderful recipe +_+

October 18, 2010 | Unregistered Commenteraxel g

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