Veggie Stir Fry


DSC00586With a CSA, you get a ton of vegetables each week. What to do with all of them? I don’t want anything to go to waste, so at the end of the week, I generally just to a stir fry or noodle dish that uses up most/all of the remaining vegetables. Here’s a quick stir fry when you’re short on time but long on veggies!

  • DSC00580Lots of veggies… here I had:
  • 5 small bok-choy, thick ends chopped
  • 1 red bell pepper, julienned or chopped
  • 2 carrots, chopped
  • 1/2 small head cabbage, chopped
  • 1/2 onion, chopped
  • 1/2 lb snow peas, halved
  • 4 green onions, cut in 1-2″ lengths
  • 8oz mushrooms, chopped
  • 1 T  fresh ginger, grated
  • 1 T fresh garlic, minced
  • 1/4 C gf tamari
  • 1 T gf oyster sauce (optional)
  • 1 T chili garlic sauce (or less, if you don’t like spicy)
  • 2 C (or so) cooked rice

In a large wok on high heat, add a touch of oil. Add the mushrooms and cook until browned. Remove to a plate. Add a touch more oil to the wok, and add the onions, carrots, bell pepper, and stem part of the bok choy. Cook for a couple minutes, then add the rest of the bok choy, the peas, and cabbage.

DSC00582Make a little space in the center of the wok, add about a teaspoon of oil, and put the ginger and garlic in – when you smell it (within about 15-30 seconds), stir it around with the rest of the veggies. Add in the mushrooms and their juice. In a small bowl, whisk together the tamari, oyster sauce, and chili-garlic sauce. Add this to the vegetables. Toss in the rice and stir. Then you’re done! Serve nice and hot.

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