Spring Stir-fry

It’s farmer’s market season!! I love this time of year because I get to eat really healthy food for very reasonable prices. I can buy almost all my groceries there, except milk (and I usually don’t buy cheese there just cause it’s so expensive), including bread and pasta and eggs, even hummus! This week I bought asparagus, four bunches of baby bok choy, spring garlic, red and yellow tomatoes, hummus and a cinnamon roll, all for $14.50. (I have to admit that while I could by all my groceries there, I inevitably supplement with other items, such as the red pepper in the following recipe. It is definitely not bell pepper season yet.) I will buy asparagus almost every Saturday and Wednesday until the season ends. Mmmm…asparagus…

To use my delectable produce, I decided to make a light stir-fry so I could still taste the freshness of everything in it. Spring garlic is like a green onion with mild garlic taste (so mild, in fact, that a friend who planted some couldn’t really tell the difference between it and green onions, which he had also planted). You can definitely smell the garlic in the aroma, but it is not a strong flavor. Which is just fine for this dish where the mild bok choy and asparagus are really the stand-outs.

The key to stir-fries is to have everything chopped in advance and arranged into groups depending on how long it takes things to cook. The actual time in the wok for this dish is only 5-7 minutes.

Spring Stir-fry

Servings: 2 main course servings, 3-4 side dish

Cooking time: half an hour or less

Ingredients:

  • 2 stalks/heads baby bok choy (large is fine, but you’ll have to chop it up more)
  • 1/2 a bunch asparagus-should make about 1 1/2 cups once chopped
  • 1 med. red bell pepper
  • 4 stalks spring garlic
  • 1 tbsp vegetable oil
  • red pepper flakes to taste
  • 1 tbsp honey
  • 1/2 tsp ground ginger
  • 1/4 tsp dried basil
  • 1-2 tbsp lime juice (sorry, I didn’t measure)
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • two servings of cooked rice if serving as a main course
  1. Chop the bell pepper into 1 inch pieces. Break off the asparagus at the root end (it will snap naturally-discard the root end or save it for asparagus soup). Break or cut off the tip of the asparagus, about 2-3 inches depending on the size of the asparagus. Cut the remaining asparagus stalks into 1 inch pieces. Cut off the root end of the spring garlic and discard. Like you would a green onion, chop the white part of the garlic, then make a separate pile of the thinner, greener parts. You can add the white parts into your red pepper pile and the green parts into your pile of asparagus tops. Chop off the root end of the bok choy (look for sand on the leaves you’re keeping-you may need to rinse again). For any large leaves, chop the white ends into 1 inch pieces and add to the pile with the asparagus stalks (not tops). Depending on the size of the leaves, you may want to chop them once or twice.
  2. Heat a wok or other skillet over medium high heat. When it is hot add the oil and give it a swirl. Throw in the red bell pepper and garlic ends. Cook for about a minute before adding the asparagus stalks, white parts of the bok choy, and red pepper flakes if using. While that cooks for about three minutes, mix together the remaining ingredients in a small dish. Toss or stir the stir-fry every minute or so. When the asparagus is starting to brighten (about 3 min.), add the asparagus tops and the bok choy leaves. Toss. Add the garlic greens. Toss. Cook about two more minutes, until the asparagus is tender and the bok choy wilted.
  3. Give the sauce a quick stir, then pour it over the stir-fry. Turn off heat. Toss the stir-fry to coat everything with sauce. Serve over rice if it’s a main course, or on the side of a meal.
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