Vegetable Stir Fry

When the CSA share gives us lots of random produce, the dish we most often cook that produce into is a stir fry. Stir fry is awesome. Lots of vegetables equals lots of servings which means that not only do we get leftovers but lots of veggies means that they're even healthy leftovers. And I would much rather eat dinner leftovers than PB&J for lunch. (Although, on a side note, thanks to the CSA share, we've been eating salad after salad after salad for lunch recently. As a result of the salad lunch invasion, David discovered that he can make homemade french salad dressing using our shiny, new, wedding gift...the food processor. Maybe I can convince him to post that recipe next.)

Another great thing about stir fry is that there's no specific combination of vegetables that you have to use. I would recommend at least some type of greens & something crunchy. The recipe below lists what I used when I made stir fry this time, shown in the picture above. We even happened to have edible flowers (marigolds) from the CSA so this stir fry seemed extra fancy.

Vegetable Stir Fry
1 tablespoon sesame oil
2 garlic cloves, finely chopped
1 small onion, chopped
1 tablespoon fresh ginger, chopped
1/2 teaspoon red pepper flakes
1 bunch of greens, washed with stems removed (I used kale)
~15 basil leaves, washed with stems removed
1 cup vegetable stock
2 eggs
half of a cucumber, sliced lengthwise
petals from 4 edible flowers
soy sauce, to taste
2 cups cooked rice or soba noodles

1. Cook rice or soba noodes according to package directions.

2. Heat sesame oil in large skillet over medium-high heat. When hot, add garlic, onion, ginger, & red pepper flakes. Cook about 3 minutes until garlic is just starting to brown.

(If you are using broccoli or asparagus or another hard vegetable, add it here before the greens & cook it a few extra minutes.)

3. Add greens & basil & about half of the stock. Cook until greens soften, stirring regularly. When the liquid has cooked off, add the remaining stock & continue to cook & stir.

4. When all of the liquid has cooked off, turn up the heat to high & add both eggs, stirring constantly until the eggs are cooked.

5. Remove from heat. Serve on top of rice or noodles. Add soy sauce to taste. Top with cucumbers & flower petals.

Makes 4 servings.