Our weekly CSA box has been overflowing with spring vegetables, and I have been scrambling for recipes and ideas for what to do with all the goodness. Sadly, I didn’t make it to some bok choy and other greens in time. I’m determined not to let that happen again, though.
Tonight I chopped up a ton of spring vegetables and tossed them in a stir-fry with Chinese brown sauce from the cookbook, Forks Over Knives. Stir-fry is simple to make, but the sauce makes it something special. I served the vegetables on a bed of Asian noodles, and then we drizzled the Chinese brown sauce over the vegetables and noodles. As an alternative, you could saute the vegetables and some chicken and then simmer them in the sauce. I’m sure both would be yummy.
This is a great recipe to have on hand for nights when you have a ton of vegetables and aren’t sure what to do with them. I just typed it into Pepperplate and thought I’d share it with you, too. 🙂
Chinese Brown Sauce
From Forks Over Knives, by Del Sroufe
YIELD: 3/4 c. / ACTIVE TIME: 15 minutes / TOTAL TIME: 15 minutes
1/2 cup low sodium soy sauce
1/2 cup Vegetable Stock
1/4 cup date molasses or brown rice syrup
2 teaspoons grated ginger
2 cloves garlic, peeled and minced
2 teaspoons arrowroot powder
Combine all ingredients in a medium saucepan and cook over medium heat until thickened, about 5 minutes. Store refrigerated in an airtight container for up to 1 week.
Double or triple this sauce and keep some on hand for last-minute stir-fried vegetables.
[…] Monday, June 17 – Stir Fry with Spring Vegetables […]