Asian Greens and Veggies Stir Fry

Your organic veggies and Asian greens will work together happily in a stir fry that will 1) keep you from calling for take out and 2) make your veggie drawer clear out quick! Add some chicken if you’d like and rice or rice noodles on the side. Feel the satisfaction of eating 10 different veggies at once!

INGREDIENTS:

• 2 tablespoons SunCoco oil

• 2 garlic cloves, finely chopped

• 1 tbsp ginger, finely sliced (optional)

• 1 onion, peeled and sliced

• 1 carrot, large

• 3 medium pak choi

• 1 celery root, chopped

• Carlton greens or other leafy greens of choice

• 1 cup mushrooms, sliced 1/8" thick

• 1-2 bell peppers, sliced 1/4" thick

SAUCE INGREDIENTS:

• 1 tbsp corn starch

• 1 1/2 tbsp soy sauce

• 2 tsp Oyster Sauce

• 1 tbsp Chinese cooking wine or mirin (or substitute white rice vinegar)

• 1/2 tsp SunCoco oil

• Dash of black pepper

• 3/4 cup water

GARNISHES, OPTIONAL:

• Finely sliced green onions

• Sesame seeds

• sauteed cooked chicken breast, cut into 1-2 inch pieces

  INSTRUCTIONS:

• Heat oil in a wok or large heavy based skillet over high heat.

• Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.

• Add carrot, bell pepper, celery root, and stems of pak choi - stir for 1 minute.

• Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.

• Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook--they should be just cooked "crisp tender."

• Remove from stove and serve over cooked rice or rice noodles. Garnish with green onions and sesame seeds. Add cooked chicken if using. A big dollop of chili sauce wouldn't go astray either!

  Stir Fry Guidelines for sauteing veggies:

  1. Aromatics in first- onion, leeks, garlic, ginger, chilli

  2. Firm vegetables in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy in this recipe),  zucchini / courgettes, eggplant, asparagus, canned baby corn, green beans, okra.

  3. Quicker cooking vegetables added next- snow peas, kale, cabbage.

  4. Delicate vegetables in last – toss until just wilted. Leaves of Asian Greens, spinach, bean sprouts, green onions, fresh herbs.

  Pre cooked vegetables – broccoli, cauliflower and broccolini should be pre-cooked prior to using in a stir fry as they take too long to cook from raw in a stir fry (unless chopped small). And though I rarely use them in stir fries, I also pre cook things like pumpkin, potato, squash, and other root vegetables.