A stir-fry is one of the easiest and most healthful meals to make with your bounty of Fair Ridge Farms’ fresh vegetables. This week’s recipe is for a sweet and spicy chicken and vegetable stir-fry, though you can omit the chicken or substitute it with a protein of your choice. If you do use chicken or another meat, you can get by with not using much. The meal comes together in minutes. This recipe is adapted from Cooking Light Magazine. Serves about four.
Ingredients:
for sauce:
2-3 tbs brown sugar (or 1 tbs honey)
1 1/2 tbs soy sauce
1 tbs fish sauce
1 tbs rice vinegar
1 tbs sambal oalek (otherwise known as Siracha)
1 tsp sesame oil
3/4 teaspoon corn starch
–mix the above ingredients together in a small bowl and set aside.
1/2-1 lb chicken, cut into bite-size pieces
Veggies: I used what I have from this week’s CSA box. You can use whatever you like. Here’s what I used:
1/2 red onion, cut into thin wedges
1 pattypan squash, cut in wedges
1 yellow bell pepper, cut into thin wedges
bunch of green beans, cut up
3-4 gloves of garlic, thin-sliced
Garnish: cilantro and toasted sesame seeds
To prepare:
Heat peanut or coconut oil in a large saucepan or wok over high heat. Add chicken, stirring and cooking until brown. Remove from heat. Add a bit more oil and then add the vegetables, stirring and cooking for 3 or so minutes. Stir in sauce, cook for one minute or so, until thickened. Add chicken and stir.
Serve with rice, garnished with cilantro and sesame seeds.
Enjoy!
Members, do you have a recipe you would like to share on our food blog? Please send your recipe and a photo to megan@fairridgefarms.com