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| Fresh bounty: Shareholders here at Waltham Fields Community Farm in Waltham, Mass., receive a bag of produce each week throughout the growing
season. Mary Knox Merrill - staff |
Rooted in local fresh taste
Members of community supported farms reap the rewards of fresh and tasty produce.
from the July 25, 2007 edition
Page 4 of 4
Stir-fried vegetables
When you have several kinds of fresh vegetables available stir-frying is an easy and tasty option. Preparation does take some time, but can be done in advance. Cooking takes minutes.
The beauty of stir-frying is that you can substitute whatever vegetables you have on hand. But be sure every item is fresh. And be sure never to stir-fry longer than 2 or minutes. Exception: Dense-root vegetables may take up to 5 minutes.
3 tablespoons vegetable or chili oil
1 small yellow onion, peeled and cut into small wedges (or 4 scallions, greens included, chopped coarse)
1/2 green pepper, cut into coarse strips
1/2 red pepper, cut into coarse strips
1 medium summer squash, sliced
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1/2 cup snow peas, strings removed
1 cup bean sprouts, rinsed with hot water
1 bunch of sturdy green leaves (kale, chard, bok choy, or napa cabbage), coarsely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
Line up ingredients in the order they will be cooked, from slower-cooking items to lighter vegetables last (as arranged above). Mix salt, sugar, soy sauce, and sesame oil in a small bowl.
Heat a wok or large sauté pan over high heat. When hot and smoking (about a minute), add oil, swirl around, add onion and stir-fry for 30 seconds. If using scallions, stir-fry for only 15 seconds. Keep them moving continuously.
Quickly add peppers and squash, stir-fry for 1 minute. Add garlic and ginger, stir-fry for a few seconds then toss in snow peas, bean sprouts, and greens, stir-frying for another minute.
Drizzle in soy sauce mixture, stir, remove from heat and serve over steamed rice. Serves 4.
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