Contributed by Lisa (Urban Harvest)

Stir fries are a great way to enjoy fresh vegetables, in a way that preserves their nutritional value, as the veggies are only cooked very briefly before being consumed.
This week’s box contains a number of items which are ideal for stir-fries. Here is a quick recipe, using many of the items in the Sept 25-27, 2001 box. However, improvisation is key when it comes to stir-fries, so be creative and use whatever you have on hand!

(The rule of thumb is to group veggies in terms of their cooking time, and add the longer-cooking veggies ahead of the shorter-cooking veggies.)

Ingredients

2 tsp - 1 Tbsp sesame oil
1 Tbsp tamari or soy sauce
1 tsp fresh, grated ginger
½ - 1 tsp red chili flakes (or to taste)
2 med carrots, scrubbed and sliced
1 bunch Asian Stir-Fry greens, chopped (stems separated from leaves)
2 ribs celery, sliced
Broccoli florets & peeled stalks
½ onion, chopped (or substitute leeks!)
2 cloves garlic, crushed
4 plums, sliced (optional)
1 lb tofu (optional)

Instructions

Heat wok. Add oil, tamari, garlic, ginger, chili flakes, onions, and carrots. Stir-fry 2 minutes. Add celery, broccoli stems, and the chopped stems from stir-fry greens. Stir-fry 1 minute. Add broccoli florets, stir-fry greens, and tofu. Stir-fry until veggies are bright & tender, but not soft.

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