Today, we stir-fried vegetables and chicken.
| First, we prepared bell peppers, lightly seasoned with salt and sugar, |  |
| then, spinach with garlic, |  |
| and finally, a medley of vegetables with chicken. |
Here are the recipes.
Archive for Geo:Chinese
Stir-Fry
Root Vegetables
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Today, we feasted on root vegetables. We glazed beauty heart radishes, scarlet turnips, chioggia beets, and rutabaga with butter. Then, we braised turnips and carrots with hoisin sauce. |
Here are the recipes.
Judy’s Garden
Today, we cooked freshly harvested potatoes, sorrel (a lemony tasting leaf), and daikon from Judy’s garden which is 5 minutes from our store.
Here are the recipes.
Collard Greens, Red Chards, and Chinese Broccoli
Today, we continued to take advantage of locally-grown greens by preparing them in three ways. First, we prepared collard greens in an Indonesian-inspired coconut milk sauce. We prepared the coconut milk by extracting juices from a coconut.
Second, we prepared red chards with ground beef in a guisado, a Philippine-style sauté. Finally, we prepared Chinese broccoli with soy sauce.
Here are the recipes.
Stir-Fried Chinese Broccoli
Today, we stir-fried two vegetables that were just harvested from a local farm. First, we introduced our coop members to Chinese Broccoli, aka gai lan, a popular Asian vegetable. We prepared it with a delightful ginger sauce.
We also prepared stir-fried romaine lettuce with garlic.
Here are the recipes.
Fried Rice and Lettuce
Today, we prepared fried rice and served it wrapped in fresh lettuce leaves.
Here are the recipes.
Luigi Cooks 