Book Twenty-Seven: Everyday Cooking with Organic Produce

by Cathy Thomas



       Chinese New Year Stir-Fry

I love stir-fries. Not only are they quick and delicious, but healthy too! And I was craving something healthy since I have cooked very little this week and have not been able to get out and exercise - so this definitely hit the spot.

As for the book itself, it is compiled in an odd way and I find it a bit frustrating. The chapters are by fruit or vegetable name and the contents page lists the chapters in this way:

Berry                           68
Blackberry
Blueberry
Cranberry
Raspberry
Strawberry

Bell Pepper                  63
Green
Red
Yellow

I guess this would be ok if you had bell peppers on hand and wanted to find a recipe to use them in; but that’s what an index would be for, no? Personally I like the chapters to be listed by course rather than ingredient. The one nice thing that I really like is at the beginning of each chapter she gives buying and storing, prep and use, and nutritional information as well as what season that particular item is available.

Another oddity, I lost my place in the book so I went to the index to look up stir-fry and it was not listed! I had to look up one of the ingredients (i.e.: bok choy) and found it listed as Chinese New Year Stir-Fry, which is the name of the dish mind you, but you would think it would also be listed under “stir-fry” as well.


Success meter (1-3): 3

amazon.com

Lunch for the boys!

Chinese New Year Stir-Fry

Serves 6

Before you start any stir-fry dish, make sure to have all the ingredients sitting next to the stove and ready to go. Serve over cooked rice.

2 Tbl canola oil

½ medium sweet onion, diced

3 medium garlic cloves, minced

1 tsp minced fresh ginger

1 cup fresh shiitake mushrooms, stemmed, cut crosswise into ¼-inch thick slices

2 medium carrots, peeled, cut diagonally into 1/8-inch slices

6 small broccoli florets

½ peeled, shredded medium daikon

½ cup diced red bell pepper

3 baby bok choy, quartered, washed

1 cup peeled, diced jicama

2 Tbl soy sauce

½ tsp sugar or agave syrup

¼ cup vegetable broth

For serving: cooked rice

1.   Heat oil in wok or large, deep skillet on high heat, tilting pan to coat sides with oil. Add onion and stir-fry until softened, about 3 minutes. Add the garlic and ginger; cook 10 seconds. Add the mushrooms, carrots, broccoli, and daikon; stir-fry until carrots are tender-crisp.

2.   Add pepper, bok choy, and diced jicama; add soy sauce, sugar or agave syrup, and broth. Toss. Simmer 3 minutes or until bok choy is wilted and just barely tender. Serve over cooked rice.