Recipe of the Week: Quick Stir Fry

The recipe I used for baby artichokes was a major fail; I'm not that upset about it, but it isn't worth sharing. Otherwise, it's been a great week. Roses are now blooming all around Oregon — in gardens and along roadways. School's out for summer! Yesterday, I saw loads of students in graduation gowns with their parents at the Rhododendron Garden. What a great photo opportunity.

Determined to use up our CSA box this week, I whipped up a stir fry last night with zucchini, onion, shelled frozen edamame, broccoli, and cabbage. Here is the recipe, below.

Adapted from Mark Bittman's Chicken and Cabbage Stir Fry

 INGREDIENTS

• 2 T soy sauce
• 1/2 cup chicken (or vegetable) stock
• 1 T agave syrup (or sugar)
• 2 T ginger, grated
• 1 T garlic, minced
• 1 T corn starch
• Roughly 4 cups of assorted vegetables
• quarter head of green cabbage, shredded
• 1 cup broccoli florets
• 1 cup frozen shelled edamame
• half a small white onion
• 1 cup zucchini, cut on diagonal
  
• Peanut oil
• 1 cup (uncooked) short grain brown rice, cooked 

STEPS

1. In a small mixing bowl, combine all sauce ingredients and set aside. 
2. Put wok over high heat if using carbon steel, and to medium-high heat if using non-stick. Add 2 to 3 tablespoons of peanut (or vegetable) oil. Swirl around wok. Add all vegetables at once and stir vegetables constantly for 5 minutes. Use a utensil that can handle high heat, such as wood or silicone.
3. When vegetables are brightly colored and just starting to soften, pour sauce into wok. 
4. Cook and reduce sauce for 5 minutes, more or less. 
5. Serve with brown rice and pork and bok choy gyoza (optional).