Recipe and photo submitted by Kathy whom picks up at the Newport KY drop site.
To start with I save onion and garlic skin’s, pieces of veggies trimmed off, kale ribs, carrot tops etc. I freeze until gallon bag is full and ten simmer in filtered water, strain and freeze a quart. Throw boiled veggie scraps in my compost bin. The picture on the right or thawed out broth with a little water and a veggie chicken cube.
For the stir fry:
From the box:
Small white onion chopped , a bunch of radishes, leaves separated from bulb, two ribs kale (I would have used more but that’s all I had left), some cauliflower I froze, some green beans, some mixed. Bell peppers that I froze, hard boiled eggs.
From fridge: a couple of carrots and celery, some mushrooms, 3 cloves garlic minced and unsalted cashews.
The stir fry veggies have to be done in stages. depending on cooking time. Garlic and onion increase their healthy properties if you let them set for 10 minutes before heating.
Start by chopping onions and st aside. Mince garlic and set aside. Slice the green beans and nuke or steam to soften. Slice the mushrooms, set aside. Soften the carrots and cauliflower under just starting to get tender. Slice celery keeping greens separate. Slice the radish bulbs set aside. Separate the leaves from radish stems into two bowls. Separate the kale leaves from the ribs. Chop of leaves and put in the bowl with radish ribs. Add celery to this bowl. I chopped and nuked the kale ribs to soften and added to the celery bowl. The peppers go in last.
Add you choice of oil, I use EV olive oil, but occasionally will use toasted sesame oil. Heat oil, add onion, mushroom and beans. As they start to soften add radishes, carrots and cauliflower. Then the kale, celery and radish stems. Add radish leaves with the peppers.
Add the minced garlic ad soon as the pan is full enough so the garlic won’t Brown. The final product should be tender but firm.
I make this all year long and ingredients vary.
The picture shows the stir fry before adding seasonings. I took on half for a to be determined later pasta dish.
For tonight’s meal I added a little salt, coarse pepper and turmeric. Turmeric is so good for you I add it to lots of dishes. Then I added a little soy sauce.
While stir fry was cooking I heated the broth to a boil and added dried upon noodles. Those who have access to an Asian market or Jungle Jim’s can use frozen udon noodles. It tastes much better that way.
I very the noodles, ramen, rice etc. And very the sauces: stir fry, hoison, sweet and sour etc.
Tonight I added unsalted cashews, hard boiled eggs and kimchi.
I make this much more frequently when we don’t get a box. I might add some kind of plant based meat or tofu, chopped roasted peanuts or sesame seeds, or poach an egg in the broth.
This really is a do your own thing with whatever you have on hand. When we have more greens I’ll load up the pan with lettuce, cabbage, spinach etc.
I can also be served with rice. Hubby who eats meat gets leftover with meatm
