If you’ve been a member of a CSA for a time, say four or five weeks, you might find yourselves getting behind on using your veggies. Maybe there are a few too many peppers than you would normally have use for. Maybe you have too few beans for a full meal. Perhaps you don’t know what to do with that eggplant. And there are always too many squash.
Over the last few years I’ve discovered a solution… stir-fry. Just chop everything up, throw it in a pan with some seasoning, and serve it with rice or noodles. It’s faster than soup and more tolerable in the summer heat. And it can stave off the panic of having two full crisper drawers on the night before you have to pick up your next share.
Last night was stir-fry night. I’ve been known to make stir-fry out of anything. Last night I used okra, two kinds of summer squash, a bell pepper, the yard-long beans, garlic and a can of chickpeas.
The key, I’ve discovered, to making a stir-fry taste good using anything, is to not over-cook the veggies and use a good sauce.
The sauce can be really simple: 2 parts soy sauce to 1 part rice vinegar, minced garlic and fresh ginger, some red pepper flakes.
You can change it up by adding some lime juice, green onions, or fish sauce instead of soy. Use a little sesame oil if you want a deeper flavor. If you like it sweeter, add orange juice or brown sugar. Make extra and thicken it up with a corn starch slurry if you want it to coat your noodles.
Or you can use a peanut-based sauce, especially if you’re trying to use up basil. Peanut butter and rice vinegar or lime juice, some fish or soy sauce, and a good dose of sriracha.
After a big stir-fry, I can breathe a little easier, knowing there is room in the fridge again for next week’s veggies. The kids always like it (H ate three servings last night).
What do you cook to catch-up on your veggies? What are your favorite stir-fry sauces?