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!

3 comments:

Shunra said...

The local farmers market opens for its weekly Saturday appearance in ::checks calendar:: about two weeks. I *so* can't wait! Especially since they tend to have garlic shoots, all curly and wonderful, just perfect for stir fries and nibbling between meals. Garlic shoots are a special treat, seasonal as strawberries. Catch them if you see them, they may be ready earlier down south...

June-September they have a Wednesday opening, too. In between, we go to the food co-op (which I love almost carnally) thanks to its myriad wonders. So far, in seven years of cooking *really* weird foods, they have failed to have *one* ingredient I looked for. Imagine...

Hadar said...

Gotta love seasonal cooking. I go to the co-op once every couple of months to get some bulk grains and similar pantry basics, but can never bring myself to buy veg there - they always look happier and livelier at the market...

Mary said...

Pea shoots are AMAZING RAW, such a shame to cook them, even quick in a stir fry! Just put them in a salad instead of or in addition to lettuces, or pile them into a veggie sushi roll, or any sandwich. Or how about tossing into the blender with your smoothie? They are so good just in thier simplest state.
we at American Yogini CRAVE them in the spring and are alreayd anticipating our pea shoot crop.