Carrot, Pea and Asian Greens Stir Fry with Yuba Skin | CUESA

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Carrot, Pea and Asian Greens Stir Fry with Yuba Skin


Sarah Henkin, CUESA’s Market Chef.

This recipe was prepared for the FOOD WISE BOOTH on June 16, 2009.


1-2 tablespoon rice bran oil or other neutral flavored cooking oil
1 bunch torpedo onion (3 bulbs), thinly sliced on the diagonal
2-3 cloves garlic, thinly sliced
2 bunches carrots, peeled and thinly sliced on the diagonal
½ pound snow peas
½ pound shitake mushrooms, stems removed, cleaned and thinly sliced
½ pound yuba (tofu skins), thinly sliced
½ pound mixed Asian greens: bok choy, tat soi, tsoi sim, mizuna
Cilantro, to taste, chopped
Garlic chives, to taste, chopped
Fresh coriander (if available) to taste, chopped


  1. Heat a large sauté pan or wok over high flame. Add the oil just to coat the bottom of the pan and once shimmery, add the onion, sauté for a minute and add the garlic, sautéing with the onion until both are just tender.

  2. Add the carrots and snow peas; continue to fry while continuously stirring until vegetables are tender. Remove from pan and reserve.
  3. Add a bit more oil if necessary and let the pan come back up to temperature, add the mushrooms and stir fry until they’ve given up all their moisture and are tender.
  4. Add the yuba skins and the reserved cooked vegetables, stir to incorporate and toss in the greens and stir fry until wilted. Add the herbs, stir together one last time and serve on its own or over brown Massa rice.



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