By Iron Chef Leftovers
I don’t actually get a CSA basket (although I probably should), but I know plenty of people who do and I frequently get asked if I want the stuff they aren’t going to use or what can they do with the leftovers. I say, make a stir-fry. I am pretty sure that stir-fry is ancient Chinese for “take a whole bunch of shit and throw it in a pot to make something tasty.”
I love summer in the Northwest since we have access to some great quality and amazingly fresh ingredients. Here is my CSA inspired stir-fry from a farmer’s market shopping spree. There is really no recipe. I just cut up a bunch of stuff, cooked it and ate it. It really is that simple.
The Software
Zucchini
Bok Choy
Green Bell Peppers
Walla Walla Onions
Broccoli
Garlic – minced or sliced
Oil (any kind will do, I use olive)
Lime
Soy Sauce
Rice Wine Vinegar
Chicken Stock
Sesame Seeds
The Stir-Fry
Chop the zucchini, bok choy, peppers and onions to whatever size you want them to be. I personally like large pieces of veggies, so I chopped them very roughly. You are going to cook all of the veggies separately, so you will need a large sauté pan and a large bowl. Heat the pan over medium-high heat with about 1.5 tablespoons of oil. When the oil is hot, add the onions. Cook for about 1 minute until they begin to soften. Add a little soy sauce and toss the onions around in it. Continue cooking until less cooked than you would want to eat (they will continue cooking in the bowl). Add in garlic and cook for 15 -30 seconds more. Empty contents of pot into bowl. Return pot to heat, add oil until it is hot and add whichever veggie you would like to cook next (it really does not matter), just remember not to overcook them and add a dash or 2 of soy sauce for the last minute or so of cooking. Repeat the process until all of the veggies are done. Once all of the veggies are done, take a small amount of chicken stock and deglaze the pan (or you can use veggie stock, water, wine, beer – pretty much any liquid will work). Add it to the bowl of cooked veggies. Takes some rice wine vinegar, the juice of the lime and a handful of sesame seeds and add them to the bowl. Give everything a good stir and taste. Adjust the seasonings as needed. Eat. That is it; the whole thing takes less than 10 minutes.
Notes
You can add any veggies you want to this, the recipe is based on what I picked up and looked good. I like to serve this over some pan-fried yakisoba noodles, but you can serve it over rice, cous cous, pasta or just on its own. If you want some protein in it, this does work well with tofu or poultry. If you like heat, a nice chile sauce or some diced chile peppers are wonderful. Ginger is also nice with this too – just mince it and add it at the same time as the onions. Just remember – don’t overcook the veggies or you will end up with mush.
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