What to do with all those greens!

Springtime and early summer CSA boxes are chock-full of greens. This can include spinach, bok choy, poc choi, lettuce, napa cabbage, kale, and many others. Although they are all delicious, one can only eat so many greens in a day! Over the next couple of weeks, I will be posting some unique recipes that I have tried in order to increase my “greens” consumption without getting bored of the flavor. Here is a great recipe that I have created for a vegetable stir-fry.

Asian Vegetable Stir-Fry with Sugar Snap Peas and Baby Bok Choy

Prep Time: 20 minutes

Total Time: 30 minutes

Serves: 4-6 people

Ingredients:

1 tsp. high heat sunflower oil

1 tbsp. La Choy Orange Ginger Stir-Fry Sauce (only 25 calories per tbsp!)

¼ cup unsalted peanuts (optional)

1 cup fresh, organic broccoli, chopped

¼ cup bean sprouts

1 cup fresh, organic carrots, peeled and thinly sliced

1 medium sweet onion, thinly sliced

1 cup red bell peppers, thinly sliced

1 cup green bell peppers, thinly sliced

1 cup yellow bell peppers, thinly sliced

1 cup sugar snap peas or snow peas

1 cups baby bok choy, tat soi, pok choi, napa cabbage, and/or mustard greens (cut into fourths lengthwise, about 1” widths)

1/8 cup sliced spring onions, for garnish

Preparation:

1. Wash, dry, slice, and prepare all produce.

2. In a large wok or skillet, heat on medium-high and add a small amount of sunflower oil until it sizzles. At that point, add the onions and cook until lightly browned, 1-3 minutes.

3. Stir in the peppers and peas and let heat through for another 1-3 minutes. Add the carrots and broccoli next. Finally, add the sliced greens and stir fry for another 3-4 minutes until the bok choy begins to turn dark green.

4. Add 1 tbsp of the orange ginger sauce and the peanuts, and stir together for 1-2 minutes. When the dish is warmed through, take the skillet away from the heat.

5. Serve stir-fry immediately, preferably over a bed of brown rice or whole wheat pasta.

Nutrition Tip: Veggies should always take up half of your lunch or dinner plate! See above 🙂

Stay tuned for my Memorial Day weekend cookout recipes, incorporating some of this week’s CSA ingredients!

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2 Comments »

  1. Dianne said

    We’ve gotten lots of greens in our CSA too. Did a similar stir fry last night. Night before I did a fritatta with kale, asparagus and broccoli – oh and a little cheese. Yummy!

    • That’s great, Dianne! What farm did you purchase your CSA through? The fritatta sounds excellent, I am planning to try that this week!

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