Tonight, I had planned to make a veggie stir fry out of whatever vegetables I found ready. Here's what I found after my ten-minute "shopping spree":
|Tonight's meal harvest. The carrots are hidden by that gorgeous purple bok choy|
I found red radishes, white turnips, purple bok choy, red swiss chard, orange carrots, green onions, a white onion, and the newest addition to our garden palate, broccoli rabe (pronounced raw-bee).
|New this year: broccoli rabe. Look at that cute little flowerette!|
After a few minutes on google recipes, and I found a recipe to modify into this:
1 tablespoon cornstarch
1 1/2 teaspoon garlic
2 teaspoons ginger
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons sesame oil
2 1/2 tablespoons water
and all the veggies listed above, sliced less than 1/4 inch thick or diced
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and vegetable oil until corn starch is dissolved. Add in radishes, turnips, carrots, bok choy stems, broccoli rabe stems, white onion, and swiss chard stems. Toss to lightly coat.
- Heat sesame oil in a walk over medium heat. Remove vegetables from the bowl and cook for about 2 minutes, stirring constantly.
- Meanwhile, add the swiss chard leaves, bok choy leaves, and broccoli rabe flowerettes to the bowl. Toss to lightly coat.
- Add the remaining vegetables to the wok.
- Stir in soy sauce, water, and 1 teaspoon ginger.Cook until the vegetables are crisp-tender, about 4 more minutes.
- Add green onions to the wok. Stir to mix well and serve over rice.
|Finished stir fry|