Let’s face it, sometimes you don’t have time to cook, and generally around that time you also need a bunch of nutrients, stat. A whole box stir fry is just the ticket. In our experience, almost all vegetables taste great together, it’s just a matter of timing. Kind of like humans.
The Whole Box Stir Fry
No veggies left behind. Serve over rice, pasta, hearty breads, over a potato, or on it’s own!
- vegetables (assorted, chopped in reasonable, similar sized chunks)
- greens (optional)
- vinegar (or lemon)
- salt and pepper
- spices (if desired)
- egg (optional)
- Get out your wok or biggest frying pan, a good knife, and your CSA veggies to stir up an easy and wonderful supper—we call it the whole box stir fry. Pretty much anything you get in your box on a particular week will work…except maybe the fruit (be brave, young grasshopper)! Here's how to prepare one in the early season:
- First, chop up your hearty greens. If you’ve go some with hearty stems, you can set these stems aside.
- Next, chop up your onion and any heavy root vegetables you've got around (carrots, potatoes, rutabaga, celery root). Heat up a pan, add some oil, throw in the onion, any stems. Cook until translucent.
- Add aforementioned chopped veggies, then any softer veggies – peppers, turnips, radishes, and salt and spices. Cook until soft.
- Add your hearty greens. Stir until wilted.
- Add chopped softer greens.
- For some protein, we like to add tofu or egg. If adding tofu, chop up as much as you prefer into half inch cubes and add it to the pan with some oil, soy sauce, and black pepper a few minutes before the onion and stems to allow it to brown slightly.