As I mentioned before, I belong to a CSA (Community Supported Agriculture). I get a share of whatever is ripe on the farm every week.
In the spring it is heavy on greens, and I often do some variation of the stir fry below. In this week’s share I had some Bok Choy, spring onion, and green garlic. And I had dried birds-eye chilies from last summer.
This really isn’t so much a recipe as a method. The only thing that really remains the same is that I always have some form of garlic and ginger. And the stir fry sauce.
But if you want a recipe, you can follow the one on my CSA’s blog, here:
With any stir fry, the work is all up front. Before I get started, I start my rice cooker. The timing is almost always perfect for when I will be done with the stir fry.
I finely minced the white bulbs of the green garlic. I sliced the green part of the spring onions and put in a separate bowl, and thinly sliced half-rounds of the white portion. I again separated white from green on the Bok Choy. I slice the white portion in half rounds, and cut the green leaves in one inch (appx) strips, then stack and slice the strips in one inch spacing.
Because the different veggies go in at different times, I have them in separate bowls, ready to go.
Next I make sure the stir fry sauce is also ready. This stir fry sauce is:
1/4 Cup Soy Sauce
3 Tbsp water
2 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil (Toasted if you have it, much more flavor)
1 tsp red pepper flakes (I took one of my dried chilies, broke it open and used the seeds, then decided to heck with it and threw the whole thing in)
1 tsp sugar
1 tsp cornstarch dissolved in 1 Tbsp cool water.
Everything goes very quickly once you start cooking, it’s important everything is ready to go.
I don’t have a wok, so I heat a tablespoon (or so) of sesame oil over high heat in a large skillet. Once it is hot and shimmering, I add the green garlic (or garlic if that is what I am using) and this time just a squeeze of ginger purée. If I have fresh ginger I will have grated a tsp or so, or already minced ginger I might use that too. I stir this for only about 30 seconds. This is about the time it takes for the fragrance to bloom, and then it is time to add the next thing.
Each vegetable should be added according to its density and how long it will take to cook them. Keep in mind that the first ones in the skillet will be cooked the entire time. So don’t overcook them at the beginning.
In this case the densest veggie I had was the Bok Choy white parts. I added them and sautéd for 2 minutes.
Next I added the white portion of the spring onions, and sautéd for another minute.
And last in are the leafy green parts of the Bok Choy and the sliced green parts of the spring onions, sautéed for another minute.
I always love how bright and green the veggies are at this point. And frankly, they probably would be good as is! But I have a stir fry sauce to add. I whisk the cornstarch and water one more time and whisk it into the sauce, and add all at once to the veggies. And yes, you guessed it, cooked for one more minute.
The rice was done, and I poured the vegetables over the rice. I had a little too much sauce here. I didn’t adjust it to the amount of vegetables I had. Oh well, just add more rice to soak it up!
This week I’ll make a variation of this with tat soi. Sometimes I have hakurei turnips in my CSA share, and I’ll use those.