Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.
The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!
After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.
I got a cookbook, and a spatula signed by her! 🙂
(Next week there will be a giveaway on here, to do with her cookbook.)
Ginger-Citrus Stir Fry
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
Ingredients
1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
1 bunch bok choy, halved or chopped
2 chard leaves, roughly chopped
1 handful mache, roughly chopped
1 leek, chopped into rounds
1 carrot, sliced into ovals
2 oranges, juiced
1 small lemon, juiced
1/4 t ground ginger (fresh would be great too!)
1/8 t red pepper flakes
1 T honey
1 1/4 T cornstarch
1/2 C water (or use more orange juice)
1/8 C (or more) soy sauce
salt (opt.)
3 T canola oil
Instructions
Cook whatever you want to go with the meal – meat, rice/quinoa etc…
Chop veggies.
Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.
I love just about any veggie if it’s roasted in the oven. So yummy!
Ingredients
4 sm.-med. potatoes (I used red), cut into wedges
1 large bowlful: broccoli, cauliflower, brussels sprouts
olive oil
salt (or Chili & Garlic Smoked Sea Salt)
pepper
1 T chili powder
1 t paprika
pinch cayenne
Instructions
Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).
Notes
These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!
