Stir Fries

We find stir fries to be a way of cooking that is incredibly fast and versatile, while also retaining more of the ingredients’ nutrients as compared to some other types of cooking (e.g. boiling). The flexibility in the ingredients that we can use in stir fries make it an ideal cooking style for eating seasonally, whether the ingredients are harvested from our garden or purchased at local farmer’s markets as we do not plan around specific recipes, but around whatever ingredients are available and most fresh.

You can use the stir fry method to quickly cook up a vegetable side for a meal (such as a side of kale or collards to go with a simple Cajun-rubbed baked fish fillet), or make it a meal in itself. And if you enjoy stir fries with rice, an investment in a simple rice cooker can allow you to cook up a simple meal for one or many people in about 30 mins. There are many brands and options available, but we tend to prefer the simplest “one button” conventional rice cooker such as the one offered by the Tiger brand. As the rice cooks in about 30 mins, we usually start the rice and while waiting we prep our ingredients and cook our stir fry. Both rice and stir fry are done just about the same time, allowing for a quick, fulfilling and nutritious meal!

Useful cooking tools:

  • Large frying pan with lid (at least 12 inches), although we recommend having 2 pans going if cooking for 3 or more people, especially for leafy vegetables. For stir fries, we’ve found non-stick versions make the job easier (we’ve been using the GreenPan brand which have worked well)

  • Wooden spatula for stirring (or silicon, or metal version works if not using a non-stick pan).

  • Tongs make it easy to “stir” and manipulate leafy vegetables. If using a non-stick pan, opt for wooden tongs or metal tongs what combine wood or heat-resistant silicone to avoid scratching your non-stick pan.

There are countless stir fry recipes available online, but at the most fundamental level all you need are: a bit of oil, your vegetable of choice, and salt. Below lists the basic ingredients that we use that will allow you to largely cook any types of our greens that you may find in your garden or at the market.

1. “WESTERN” VEGETABLE SIDE: Basic ingredients for cooking up a side of tasty leafy greens as a side for “western” style fish or meat dishes. You can double up if eating as a main course.

Ingredients (serves ~2; just roughly multiply for more)

  • Vegetables: 2 minced garlic cloves, 1-2 bunches of roughly chopped leafy greens of your choice (any or a combination of kale, collard greens, dandelions) or smaller foraged greens (e.g. lamb’s quarters, gallant soldier). Optional is 1 onion, sliced or diced.

  • Condiments/Spices: 1-2 teaspoon olive or vegetable oil and salt to taste. Optional is a sprinkling of paprika and/or chili pepper flakes.

Instructions (~10 mins prep; ~5 mins cooking time)

  1. Prep the vegetables.

  2. Warm up the oil in the frying pan (we one or both of our 12 inch pan depending on how much greens) over medium heat. Have the pan lid handy.

  3. Stir in the onions (if using) and cook for about 2-3 mins or until onions start to get golden or translucent.

  4. Toss in the greens and stir (we find using a combination of spatula and tongs make it easier to manage the leafier greens). You can also toss in the garlic at the same time, although we prefer our garlic less cooked so we add it towards the end.

  5. Cover with the lid for ~30 seconds to help tenderize the greens, especially if you are using more of the stalks. Check on the greens, stir, and cover again for another ~30 seconds (repeat as many times as needed, depending how soft or crunchy you like the greens). If using a combination of greens, sequence the stalkier/tougher greens first, then add the others (e.g. we usually start with the kale or collards first, then after a minute or so add in the dandelion).

  6. Once the greens seem almost done to your liking, sprinkle in the salt, as well as paprika and/or chili flakes (if using). Stir greens well and taste/adjust spices as needed.

  7. Serve immediately and enjoy!

2. “EASTERN” VEGETABLE SIDE: Basic ingredients are essentially the same as above, except swap in soy sauce and sesame oil for the paprika and chili flakes. You can double up if eating as a main course.

Ingredients (serves ~2; just roughly multiply for more)

  • Vegetables: 2 minced garlic cloves, 1-2 bunches of leafy greens of your choice (same as above, or opt for more Asian greens such as bak choy, Napa cabbage and tatsoi), roughly chopped. Optional is 1 onion, sliced or diced.

  • Condiments/Spices: 1-2 teaspoon olive or vegetable oil, 1 tablespoon soy sauce, 1 dash of sesame oil. Optional is 1 tablespoon of oyster sauce; if you use this, then use less soy sauce.

Instructions (~10 mins prep; ~5-8 mins cooking time)

  1. Prep the vegetables.

  2. Warm up the oil in the frying pan (we one or both of our 12 inch pan depending on how much greens) over medium heat. Have the pan lid handy.

  3. Stir in the onions (if using) and cook for about 2-3 mins or until onions start to get golden or translucent.

  4. Toss in the greens and stir (we find using a combination of spatula and tongs make it easier to manage the leafier greens). You can also toss in the garlic at the same time, although we prefer our garlic less cooked so we add it towards the end.

  5. Cover with the lid for ~30 seconds to help tenderize the greens, especially if you are using more of the stalks. Check on the greens, stir, and cover again for another ~30 seconds (repeat as many times as needed, depending how soft or crunchy you like the greens ). If using a combination of greens, sequence the stalkier/tougher greens first, then add the others.

  6. Once the greens seem almost done to your liking, sprinkle on the soy sauce, sesame oil and oyster sauce (if using). Stir greens well and taste/adjust spices as needed.

  7. Serve immediately and enjoy!

OTHER SUGGESTED RECIPES: