Recipe of the Week: Stir Fry

The fall weather is perfect for all things crispy and green. Asian greens are a great compliment to the many root vegetables that are growing also this time of year, and I try to get a good mix into your box. The many types of choi have been stars of your box recently. They're great braised just as normal greens, though the stalks will not wilt quite as much and they make great additions to soups like miso. They are the stars of stir-fry though. Below you'll find a great base sauce for stir-fry from the Moosewood Cookbook and some tips to making a great stir-fry.

Baby bok choi is waiting for your wok!

Basic Stir Fry Sauce

(From the Moosewood Cookbook)

¼ C Soy Sauce

1 ¼ C Water

1 Tbs Grated Ginger

2 Garlic Cloves, minced

1 tsp Sesame Oil

1 Tbs sugar

1 Tbs cider vinegar

2 Tbs Sherry or Rice Vinegar

3 Tbs cornstarch

Whisk all but cornstarch together. Pour over cornstarch and whisk. Add just as everything finishes cooking in your wok or pan and lower heat. Cook until thickened.

*Tips for Stir Fry success:

·      Chop veggies in uniform sizes

·      Cook tough veggies like: carrots, winter squash, turnips- first

·      Add tender veggies like mushrooms or greens last

Serve this delicious dish over rice or noodles. It stays great as leftovers for lunch the next day!