Featured recipe from Marilu’s table * Gingered snow pea stir-fry and braised baby bok choy
This year Valentine’s Day and Chinese New Year fall on the same day. So why not serve an excellent Chinese meal to your special valentine? Then let out your inner tiger (it’s the start of the year of the tiger, after all) – you won’t be weighed down by a heavy meal. 
Both of these recipes are easy to make and don’t require too much advance preparation.
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Gingered Snow Pea Stir-fry
Blue * Serves 2
1 teaspoon sesame oil
1/2 12.3 ounce package extra-firm tofu, drained and cubed
2 cloves garlic, minced
3 Tablespoons low-sodium soy sauce or tamari
1 cup vegetable broth
1-1/2 Tablespoons arrowroot
1 cup sliced organic carrots (about 2 carrots)
1 teaspoon peeled and minced ginger
1/2 pound organic snow peas, ends trimmed
soba noodles or brown rice noodles, prepared according to package directions
Heat the oil in a wok or large non-stick skillet over medium high heat until hot. Add the tofu and garlic and stir-fry 7 minutes, or until the garlic barely starts to brown. Add 1 Tablespoon of the soy sauce; stir-fry 2 minutes, or until the tofu is browned. Remove from the pan; set aside.
In a small bowl, combine the remaining 2 Tablespoons soy sauce, vegetable broth, and arrowroot. Stir until smooth and set aside.
Add the carrots and ginger to the pan and stir-fry 5 minutes. Add the broth mixture and snow peas and stir-fry 2 more minutes. Return the tofu mixture to the pan. Cook until heated through, stirring gently. Serve over prepared noodles.
Braised Baby Bok Choy
Blue * Serves 2
1 cup vegetable broth
3 Tablespoons soy margarine (try Earth Balance)
3/4 pound organic baby bok choy, trimmed
1/2 teaspoon Asian sesame oil
pepper to taste
Bring the broth and soy margarine to a simmer in a large, deep, heavy skillet. Arrange the bok choy evenly in the skillet and simmer, covered, until tender, about 5 minutes. Transfer the bok choy with tongs to a serving dish, cover and keep warm. Boil the broth until reduced to about 1/4 cup, then stir in the sesame oil and pepper to taste. Pour the broth over the bok choy and serve.
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