Formula for Stir Fry and Noodles
Typically you’ll see stir fry recipes that contain come combination of the same 6 or 7 different vegetables. But it doesn’t have to be that way.
When you eat seasonally, you have to adapt traditional recipes to match whatever vegetables you have on hand. As long as you use good vegetables and keep the spices and other seasonings the same, the result will be yummy.
This recipe is based one I found on The Food Network website. The recipe calls for 3 to 4 cups of mixed vegetables and a 1/3 cup of fresh herbs.
When selecting your stir fry vegetables, go for a colourful mix and always include some greens.
Looking back at share examples from 2017, here are some examples of stir fry combos for vegetables that are in season in each month of the CSA:
|June||spring turnips, bok choy, garlic scapes and kohlrabi|
|July||zucchini, carrots, cabbage and snap peas|
|August||green beans, carrots, kale and sweet peppers|
|September||broccoli, napa cabbage, sweet peppers and carrots|
|October||spinach or baby kale, carrots, watermelon radish and sweet peppers|
|November||kale, carrots, parsnips and sweet potatoes|
These are just examples, so don’t feel limited to this list. Feel free to mix and match based on what’s in the fridge.
Chopping vegetables to the right size for stir fry takes some awareness and practise. Cutting the vegetables right yields the perfect tender crisp texture at the end. With that in mind you may want to chop the “hard vegetables” slightly smaller than the “medium firm vegetables.” Alternatively you can adjust the cooking time.
Greens and herbs need to be chopped finely enough that they aren’t stringy and so they don’t get tangled up into a ball. To achieve that, chop them in at least two directions.
|Hard Vegetables||Medium Firm Vegetables||Tender Greens|
|Green and Yellow Beans
Mustard Greens Mix
Bok Choy Greens
Tops (Kohlrabi, Turnips and Beets)
Stir Fry with Noodles
- 1 package rice noodles Alternatives: rice, spaghetti or other noodles
- 1 small pork tenderloin about 12 ounces, cut into 1/2-inch cubes (Alternatives: Marinated Tofu or Tempeh, Beef Tenderloin, Chicken Breast)
- Kosher salt and freshly ground pepper
- 1 ½ cups broth or veggie stock
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bunch scallions sliced and white and green parts separated (Alternatives: Regular onions or leeks, note these take a bit longer to cook)
- 1 2- inch pieces fresh ginger peeled and minced
- 6 cloves garlic or garlic scapes minced
- 3 to 4 cups stir-fry vegetables about 12 ounces, chopped
- 1/3 cup fresh cilantro chopped; or basil and/or mint
- Juice of 1 lime
Cook the noodles as the label directs, then drain and rinse under cold water.
Meanwhile, season the pork generously with salt and pepper; set aside.
Whisk the chicken broth and cornstarch in a medium bowl; set aside.
Chop vegetables. Keeping them sorted in 3 categories: hard, medium tender and greens
Heat a large non-stick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl.
Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
Add the hard vegetables to the skillet and cook, stirring occasionally, for about 1 minute.
Add the medium firm vegetables and cook and stir for another 1 minute.
Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 2 minutes.
Stir in the greens, 1 handful at a time so they don’t stick together.
After greens are mixed in and wilted, return the pork to the skillet along with the noodles and stir to warm through.
Remove from the heat and stir in the scallion greens, herbs and lime juice.