Wednesday, August 3, 2011

Summer Stir Fry

Omache Farm's Summer Stir Fry

The is one of our favorite stir fries!  So much so that I simply had to write it down!  Now, a stir fry can include anything you wish it to, but this particular combination of vegetables is just perfect.  We've found it to serve between 2 and 4 adults, depending on the appetites involved.  It is wonderfully colorful and the flavors are perfect after a long hot day even if it takes a bit of preparation work, you don't have to heat up the kitchen very long to cook this meal!

1 bunch Chard
1 head Napa Cabbage
1 bunch beets
1 bunch green onions
Snap Peas
Oil for cooking
Rice, if desired, to serve stir fry over

Slice the stems from the chard leaves.  Chop the leaves into squares about 1 inch across and the stems into ½ in. chunks.

Quarter and core the cabbage.  Chop into 1 in. chunks.

Remove the greens from the beets.  Chop the thin root ends from the beets.  If larger than 1 inch in diameter, chop beet into halves or quarters so that all beets are similarly sized.  Greens may also be used in the stir fry if desired or saved for soup or another purpose.

Chop green onions from the root end to within an inch of the tops.

Snap the tops (and ends) from beans and snap beans if desired into 1-2 in. sections.

Chop or slice zucchini into 1 inch sections.

Heat oil in wok or large soup pot over medium-high heat.  Cook onions until softened.  Add beets and stir to coat in oil.  Allow to cook until beets begin to soften.  Add Beans and peas, Chard stems and Zucchini.  When also softened, add cabbage.  Cover and allow to cook for several minutes until cabbage is cooked through.  Add chard leaves, stir, cover and allow to cook until wilted.  Serve hot, over rice.  Sauces such as gyoza or soy sauce go well with this meal.

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