Katie's Kitchen - Stir-Fry It! The Anything Goes Meal! - Katie Lavin, Wholesale Sales Manager
Greens love the cool weather of spring. Here is a basic recipe for using a bunch of greens, usually the first items to appear in a CSA share, at the farmer’s market, and in your garden. Serve with rice or noodles.
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Spring Stir Fry
Ingredients (or whatever other vegetables you have kicking around)
1 bunch scallions, chopped
1 bunch green garlic tops, chopped
˝ lb of carrots
1-2 cups of snow peas or sugar snap peas
1-2 bunches of greens (think tat soi, Chinese cabbage, pac choi, or kale), coarsely chopped
Tofu or chicken, cut into 1 inch cubes
Saute your tofu or chicken in oil and turn a few times, until golden and cooked through. Remove from pan. Sauté your carrots until mostly tender, then add the peas, scallions, and garlic greens. Add the chopped up leafy greens and cover until they wilt down. Add your stir fry sauce, stir to coat the vegetables, and heat through for s few minutes. Spoon over noodles or rice.
Hal's Stir Fry Sauce
Adapted from The Enchanted Broccoli Forest
1/2 cup orange juice
1/4 cup soy sauce or tamari
1 Tbsp honey
1-2 Tbsp fresh grated ginger
1-2 cloves fresh garlic, crushed
2 tsp sesame oil
2 tsp arrowroot powder or 1 Tbsp corn starch (I use arrowroot)
Mix all sauce ingredients together except the arrowroot powder. Put the powder into a separate small bowl and dissolve with a few spoonfuls of the sauce and stir, then add together with the rest of the sauce. Add sauce to stir fry a few minutes before the end.