Okay, let’s be honest: All stir-frys are clean-out-the-fridge stir frys. Or maybe that’s just the way I cook them. In any case, with a move just a few days away (yikes!) it was time to use up what was left in my produce drawer. Most of it was leftover from my last share from Full Circle Farm (*sniff*), and with bok choy, kohlrabi, and Chinese broccoli, a stir fry was the obvious choice.
There really isn’t a recipe for this thing. Basically, I used what I had lying around: Chinese broccoli, kohlrabi, bok choy, and leeks, plus some carrots added at the end for some extra color and variety. I didn’t have any fresh carrots, so I appropriated a couple of lightly steamed baby carrots from Nora’s freezer stash. I don’t think she minded — there’s still enough for another serving for her before we skip town, plus she got some of the leftovers for lunch the next day.
For the sauce, I threw together about 2 Tbs of soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar, a couple of cloves of minced garlic, and a pinch of ginger while the veggies were cooking. As always, I made some crispy fried tofu to throw in at the end with the sauce, and topped the whole thing off with a sprinkle of toasted sesame seeds. Served on a bed of brown rice cooked with veggie broth,* it was a great weeknight meal.
*This is a great trick to add more flavor.
While I am liking the creativity that cleaning out the pantry and refrigerator requires of me, I am pretty ready to get settled in my new kitchen, get started with my new CSA, and get back to my normal cooking life. Soon enough!