With just a touch of heat and some light oil and sauce, stir frys are the perfect way to make a crips veg barely tender and release some of the sugars. And the great thing about them is that you can use whatever you want. If you have a favorite stir fry sauce, use it here! If you prefer vegetable to peanut oil, no problem! If you want to throw in some of your favorite spice, we promise that won’t ruin it! Take this as your basic inspiration and make it your own. Serve it over rice for a more substantial meal, and use the leftovers in a wrap with your favorite protein. By the way, did you know napa cabbage leaves make the perfect substrate for a wrap? Well now you do.

Stir Fry:
2 carrots, ribboned or jullienned
15 napa cabbage stems (cut off the leafy green sections), cut into 2” pieces
2 garlic scapes, cut into ¼” pieces
¼ lb. sugar snap peas, tops removed
1 kohlrabi, peeled and sliced into thin strips
warm cooked rice
2 tbsp. favorite stir fry oil such as peanut or canola
¼ cup favorite stir fry sauce, or the one suggested here

Warm oil in a wok or large deep skillet and toss in the veggies. Stir and turn constantly for three minutes, add sauce, and serve over rice.

Stir Fry Sauce:
2 tbsp corn starch
¼ cup brown sugar
¼ tsp ground ginger
2 garlic scapes, minced
½ cup soy sauce
¼ cup white vinegar
½ cup water
1 ½ cup broth (vegetable, chicken, or beef depending on your preference or if you plan to add a protein to your stir fry)

Combine all ingredients in a jar with a tight lid, such as a mason, and shake to combine. Store in the refridgerator for up to two weeks.

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