Multiple Vegetables recipes from our Agriculture Supported Communities program.
Thai Noodles with Veggies
By Julia Bollinger, 2016 ASC Intern
1 package of Japanese wheat or rice noodles
2 or 3 scallions, chopped
2 small or 1 large cucumber, chopped
2 or 3 garlic scapes
2/3 cup of beans, chopped in 1 inch pieces
1 Tbsp olive or vegetable oil
2 Tbsp peanut butter
1 Tbsp Siracha hot sauce
3 Tbsp vinegar (rice or apple cider work well)
2 Tbsp soy sauce
1 tsp seasame oil
1 tsp grated ginger (optional)
1/2 of prepped scapes
1/2 or prepped scallions
Follow directions on noodle package. Set aside. (Note: rinsing them with cool water after cooking prevents them from gluing together. Don't skip this step!) Heat oil in pan over medium high heat. Add 1/2 of your garlic and scallions and saute for a couple minutes. Add beans and saute for about 7 minutes, until desired tenderness is reached. In a bowl, place noodles, chopped cucumber, contents of pan, and sauce. Toss together and garnish with fresh herbs. Parsley, cilantro, or basil work great. This recipe is very versatile because the sauce goes well with any vegetable that you have available and to suit your taste.
By Sam Sifton, New York Times Recipes, cooking.nytimes.com/recipes/1013418-sauteed-baby-bok-choy
This recipe was originally found searching for ways to prepare bok choy. It was then found that this recipe works incredibly well with most vegetables, such as greens and cabbage. Other produce would work as well, but might need a bit longer time in the pan.
2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
Any green or vegetable
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.Add vegetable/s of choice and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan. Uncover and continue to cook until liquid is close to evaporated and vegetables are soft to the touch, approximately 3 minutes more. Remove to a warmed platter and drizzle with sesame oil.
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