Spring Veggie Stir Fry

A few weeks ago, my CSA started for the 2019 growing season. Every week, I go and pick up a bag of delicious local fruits and veggies. I approach each bag almost like an episode of Food Network’s Chopped. My share is my basket, and I have to create a delicious meal using those ingredients (with a little help from the pantry)!

I plan meals based around my share for the week, so I can maximize my use and keep my grocery costs lower overall. Any shopper should always see what products they can use in multiple ways. Beets, for instance, can be roasted, but their tops are wonderful sauteed. Onion and carrot peels can be saved and used to make delicious stock. Carrot tops can be blended with herbs, nuts, and olive oil to make pesto. Figuring out ways to maximize your produce can help reduce food waste and save money on other groceries.

In this week’s CSA share, I picked up hakurei turnips, snap peas, broccoli, scallions, and bok choy, among other vegetables. All these delicious veggies can be used in multiple preparations — raw or cooked. Really, there is no wrong way to go! But I went with a stir fry, since this is a great way to use a ton of different vegetables in one dish, and it is easy to add or subtract veggies to fit what you have on hand.

Spring Veggie Stir Fry

Serves: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

  • 4 cups snap peas
  • 1 bunch bok choy
  • Hakurei turnips
  • 5 scallions
  • (Add any additional vegetables you want or have on hand!)
  • Udon noodles or rice
  • 6 tbsp. Soy sauce
  • 2 tbsp. Brown sugar
  • 2 garlic cloves, minced
  • ½ tsp. Ground ginger
  • Red pepper flakes
  • Pepper, as needed
  • Sesame seeds
  • Vegetable oil (sesame oil works, too!)

Instructions

  1. Prep vegetables. Peel and dice turnips. Cut off ends of snap peas. Thinly slice scallions, separating white bulb from green stems. Thinly slice bok choy, separating stems from leaves.
  2. Boil water and cook according to directions for noodles or rice.
  3. Heat large pan to medium-high, and then add oil. Start with denser vegetables, such as turnips, which may take longer to cook. Add bottoms of bok choy, scallion whites, and snap peas. Finish with bok choy leaves. Remove from pan and place in bowl covered with aluminum foil to keep warm. Reduce heat to medium.
  4. Mix soy sauce, brown sugar, garlic cloves, ginger, and red pepper flakes. Add to pan and let reduce.
  5. Add noodles or rice to sauce to coat. Add vegetables to pan. Place in bowls. If using protein, place on top of stir fry. Top with green scallion stems and sesame seeds.

Optional:

  • Protein of choice (chicken thighs, skirt steak, pork chops, and tofu are all great options)
  • 2 tsp. brown sugar
  • 3 tbsp. Soy sauce
  • 1 garlic clove, minced
  • 1 tbsp. Vegetable oil (or sesame oil)
  • Red pepper flakes
  1. Create marinade and place protein in sealed container. Marinade for a minimum of 30 minutes, maximum of 24 hours.
  2. Before stir frying vegetables, heat pan to medium high and add oil. Add protein, and sear on all sides. Let rest after cooking through, while you cook vegetables.

 

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