Sunday, March 16, 2008
Spring Greens Stir Fry
I know I've posted numerous stir-fry recipes here and quite a few recipes for greens. But this particular combination was such a success that I really wanted to share it.
One of the advantages of shopping at the farmers' market is that there's always kind people to tell you what to do with the wonderful vegetables you buy. In Tel Aviv, the Chubeza farm used to email us a lovely newsletter with recipes. Here in Noe, I simply start a conversation, just like I did yesterday at the market, when I saw a bundle of greens that seemed familiar. They were curly and springy and happy. "What are these?" I asked the farmer.
"Oh", he said, "these are pea shoots".
"And what do you do with them?" I asked, perplexed.
"Stir fry", he said. "They're very yummy".
They were also a dollar a bunch. I bought the happy curly green shoots and made up the following recipe:
7-8 long pea shoots
10 leaves of rainbow chard
1 tbsp combination of soy oil and sesame oil (some stores sell them mixed in a bottle; if not, mix your own. Here's some info on how they interact when used for cooking)
4 garlic cloves
5-6 sundried tomatoes
1/2 tsp ground black pepper
a drizzle of soy sauce (optional)
It's kind of self-explanatory, but nevertheless: warm the mix of soy and sesame oil, slice garlic thinly and sautee. When aroma is released, chop up rainbow chard, pea shoots and sundried tomatoes and add them to the mix. After a couple of minutes, add pepper and/or soy sauce. Simmer for about five minutes total, until the tender greens begin to wilt (the volume will decrease significantly). Eat over brown rice or any other grain, or, in my case, be so excited about the veg and eat them before your grains are done!