Spring Surprise Stir-Fry
Apr 8, 2014
Linda Watson in Asian, bbok choy, chickpeas, quick, savory, spinach, spring, spring onions, stir fry, vegetables

I love the surprise element of getting a CSA box. When you join a Community Supported Agriculture subscription program, you pay the farmer in advance for a share of the farm's bounty for a certain number of weeks. What you get depends on the farmer's plans and skill, the weather, the farm, the critters, and good old luck. This time of year, we're likely to get bok choy, spinach, chard, spring onions, and baby carrots, all terrific in a quick and simple stir-fry.

Spring CSA Surprise Stir-Fry ingredients

Vary the proportions based on what you have on hand and your mood. Greens cook down more than carrots, so I aim for about four times as much greens to start as carrots, measured by weight. You can think of it as two young carrots for every salad-spinner full of greens. Add cooked chickpeas to turn this stir-fry into a filling main dish.

I'll demonstrate this recipe tomorrow at Quail Ridge Books & Music in a fun event about CSAs with farmer Judy Lessler of Harland's Creek Farm. Hope to see you there!

Spring Surprise Stir-Fry

Active time: 23 minutes. Total time: 25 minutes. Make four big servings or eight side-dish servings.



  1. Mince garlic and ginger. Cut carrots in quarters length-wise and then into 1/4-inch wedges.
  2. Rinse greens well, then spin dry in a salad spinner. Cut any thick stems away from the more tender green leaves. Chop stems and cut leaves into 1 inch by 4 inch ribbons. If you spot any flowers or cute little leaves, save a few to top each serving. Cut spring onions into 1/4-inch rounds. Measure remaining ingredients.

    cut and measure before you start to stir-fry. Cooking happens fast!

  3. Heat your wok following the manufacturer's instructions. (I turn my electric wok up to high.) Pour oil down the side of the wok. Add garlic, ginger, and red-pepper flakes. Stir and cook until fragrant, about 20 seconds. Add carrots and chopped stems, stirring them constantly for about one minute. Add greens and toss with carrots for about two minutes until greens are wilted. Add chickpeas if using.

    stir-fry sturdy vegetables first, here carrots and stems from rainbow chard and bok choy

  4. Pour soy sauce into wok down the side of the wok and cover immediately to capture steam. Turn heat to low and let vegetables steam for about two minutes. Serve at once over rice or noodles or as a side dish, garnished with flowers and small leaves if using.


Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (http://cookforgood.com/).
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