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abracanabra
This was mostly okay, and I like the adaptibility of the recipe, which is why I'm noting it here. There was something unpleasant about the flavoring, though. It was probably because we chose too strongly flavored a wine (Bull's Blood) or because the vinegar wasn't a good addition. Next time, I'll try using fresh ginger instead of dried, and I'll add some red pepper. Original recipe from Harmony Valley. Used from the CSA: broccoli, carrots, garlic, yellow summer squash, yukina savoy, onions, and chard.
Harmony Valley Stir Fry
Ingredients:
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalent (I used 3 baby onions), minced
(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
broccoli, chopped into bite-sized pieces
carrots, sliced into discs
Medium vegetables:
yellow summer squash, quartered and chopped
Greens:
yukina savoy, roughly chopped
chard, roughly chopped
Protein:
chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)
Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1
1 tsp sesame oil
2 Tbsp. dry wine (optional--don't use a strongly flavored wine)
3 Tbsp. cornstarch
* Heat 1 Tbsp. oil over medium heat in a large skillet.
* Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
* Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
* Add medium vegetables. Cook until vegetables begin to soften.
* Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
* Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
* Add cooked spaghetti and heat through.