Barese Chard Stir Fry
| Servings |
Ingredients
- 1 carrot cut on the bias
- 1 portobello mushroom sliced
- 1 bunch mini broccoli including leaves, cut into large pieces
- 1 zucchini sliced lengthwise then into 1/2 inch pieces
- 6 garlic scapes cut into 1 inch pieces
- 4 scallion white ends cut on the bias – reserve and chop greens to top the finished stir fry
- Handful of snow peas
- 1 head barese Swiss chard (sub: bok choy) rough chopped
- 4 leaves from a large Napa cabbage rough chopped
- 2-4 T canola or peanut oil
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tsp sesame oil
- 2 tsp fish sauce
- 2 T Sambal Oelek chili paste
- 2 tsp rice wine vinegar
- 1 tsp heapinggrated ginger
- 1 T ½corn starch
- 1 package soba noodles
Ingredients
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Instructions
- Cook soba noodles according to directions. Drain and set aside.
- Prepare all vegetables.
- Mix together soy sauce through grated ginger. Taste and adjust to your liking. Stir in cornstarch making sure there are no lumps. Set aside.
- Heat a wok or large stockpot over high heat. Add 2 Tablespoons oil and swirl to coat wok/pan.
- Add carrot and stir-fry for 1 minute. Add mushrooms and stir-fry for another minute. Add broccoli, zucchini, garlic scapes, and scallions. Stir fry for 1 minute. Add peas, barese Swiss chard, and Napa cabbage.
- Stir-fry until greens wilt. Add oil at any point when pan gets dry.
- Add soy sauce mixture and stir fry until thickened slightly, about 2 minutes.
- Place soba noodles in a bowl and spoon vegetable stir fry on top. Finish with scallions.
Recipe Notes
Adapted from BG Produce (www.bgproduce.wordpress.com)