Stir Fry

This is one of those “use as much as possible so it won’t go bad” recipes. And I have to say it came out quite good, even if it is a bit heavy on the green. The sauce recipe is adapted from A Good Appetite.

CSA Stir Fry

For the Stir Fry
3 garlic scapes
3 green onions
1 bunch yukina savoy
2 small stalks broccoli
1 bag snap/snow peas
2 boneless skinless chicken thighs
cooking oil

Sauce
1 T soy sauce
2 T lemon tamari sauce (because you’re out of soy sauce)
1 T plus brown sugar
1 T rice vinegar
2 T oyster sauce
a few shakes of ground ginger
a few shakes of ground mustard
1 T Sriracha

0. Put your rice into the rice cooker if thats your thing.
1. Chop the garlic scapes.
2. Chop the green onions.
3. For the yukina savoy, pick out the stalks that are starting to go bad because you didn’t know what to do with it for a while. Chop what isn’t bad.
4. Chop the broccoli to your liking.
5. Snap off the ends of the snap peas pulling off the string too.
6. Chop the chicken into bite size pieces.
7. Heat the oil in a large skillet (or small soup pot if you’re like me and don’t have a large skillet) (I generally “fry” with canola).
8. Add your garlic scapes and cook for a minute or two. Add the onions and cook for another minute or two. Don’t forget to stir.
9. Add the chicken turning it to coat with oil. Cook for a few minutes until the pieces no longer look pink on the outside. If you’ve cut them small enough, they’ll cook really fast.
10. Add the broccoli. Cook a minute or two.
11. Add the yukina savoy. Cook a minute or two.
12. Add the snap peas. Mix well. Put a lid on the whole thing and let it cook for a few minutes. You might want to stir occasionally.
13. Meanwhile, prep the sauce mixture.
14. Add sauce to pot, stir. Enjoy over rice.

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