This is a recipe I modified from the book From Asparagus to Zucchini. Other veggies can be easily switched out based on what you have. You can use either regular or light coconut milk and the dish still works.
8 ounces egg noodles 1 1/2 tablespoons olive oil 1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end) 1/2 cup carrot, julienned 1 cup cut up green beans or broccoli cut into florets 1 tablespoon minced garlic (or 5 garlic
When stir-frying, we use a nonstick skillet, which puts more surface area in direct contact with the burner than a traditional wok. This translates to a hotter pan and better browning. Placing the raw flank steak in the freezer for 15 minutes makes it easy to slice the meat thin. Serve with steamed rice. From Cooks Illustrated
1 1/4 pounds flank steak, sliced thin (see note) 2 tablespoons soy sauce 1/3 cup Hoisin sauce 1/3 cup water 1/2 teaspoon red pepper flakes, or more to taste 2 tablespoons peanut oil or vegetable oil 8 ounces snow
This is a super simple way to use this early week CSA share of garlic scapes (what the heck are they!?) and radishes. Adapted from a recipe from Chicken Thistle Farm.
Ingredients garlic scapes cut into 1″ long pieces radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces) 2c. optional –snow peas, sugar snap peas, broccoli or even a stir fry mix boneless pieces of grass-fed chicken ½ to 1 whole bottle of beer 1/4c. soy sauce 2 TBS Worcestershire sauce 1 1/2 t. onion and garlic powder, each 2T. sesame oil pinch or 3 of optional