Farm-Fresh Veggie Stir Fry
Wondering what to do with all those farm-fresh veggies? When in doubt, make stir fry! Stir fry is an extremely versatile dish that can be made quickly from any veggies you have on hand and can be adapted to suit your taste. Here's an example of a simple stir fry made from fresh summer veggies...
Ingredients:
- 2 tablespoons of olive oil for sautéeing vegetables (about 1 tablespoon to start)
- 1 medium onion, diced
- 3 carrots, peeled and cut into thin slices (about 1 cup)
- 2 large or 5 small stalks of celery, cut on a bias (about 1/2 cup)
- Thumb size piece of ginger, finely diced
- 2 garlic scapes, cut into small pieces on a bias
- 1 teaspoon of chopped chili peppers or chili sauce (such as sambal oelek)
- 2 tablespoons of soy sauce or tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 4-6 stalks bok choy, chopped
- 6–8 leaves and stems of Mizuna, chopped
- 1/4 lb. Snap peas, chopped
- 2 tablespoons fresh herbs (such as cilantro or basil), chopped
Directions:
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Start with heating up a large fry pan, skillet or wok over medium heat. Allow it to get hot, then add 1 tablespoon of oil. In this case, we've used olive oil, but you could also substitute another oil such as canola, peanut, coconut, or sesame oil.
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Add diced onion and sautée for a few minutes until onion becomes semi-translucent.
- Add carrots and celery and sautée for 1 minute.
- Add another tablespoon of oil, then add ginger, garlic scapes, chili sauce and any other aromatics of your choice, cook for about 30 seconds, stirring constantly to avoid burning.
- Pour in soy sauce or tamari, rice wine vinegar and brown sugar.
- Stir in bok choy, mizuna, peas and cook for 1–2 more minutes, until bok choy and mizuna leaves are wilted.
- Incorporate fresh herbs and turn off heat.
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Taste, and add more seasoning if desired.
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Enjoy over a bed of rice.
Note:
We served this with a side of fresh cucumber, kimchi and ginger carrots and topped with pumpkin seeds.
