This recipe shows how easy it is to use whatever random vegetables come your way! I threw this together after looking through my refrigerator and realizing I had some farmers market goodies to use up ASAP.
- chicken (I used about 1 1/2 pounds of chicken breast, cubed)
- oil (I love to use Asian stir fry oil–it adds some extra flavor)
- 4 ramps (you can also substitute a couple of cloves of garlic, minced. You’ll want to separate the bulbs and the greens)
- 2 C asparagus (chopped)
- 2 small bok choy (chopped, greens in a separate pile from the white stalky part. You could substitute cabbage)
- 1 bunch spring turnips (sliced, greens in the “greens” pile that is now forming. You could substitute radishes)
- your favorite stir fry sauce–I used World Fusion green curry sauce. Make your own if you have the time.
- In a large wok or frying pan, heat a little oil over medium; add the chicken and brown for about five minutes.
- Add the ramp bulbs, stalky part of the bok choy, and the bulb of the turnips. Set aside the greens for now. Add the sauce. Bring to a boil, reduce to a simmer and let it cook for about 15 minutes.
- When the timer goes off, add as many of the greens pile as your family will tolerate. Stir until they are nicely wilted.
- Serve over rice.
The Verdict: LOVE. The bok choy and turnips saved what is usually (for me) a sort of bland chicken and sauce stir fry. If you are not used to greens the flavor might be a bit overwhelming, but in the spring I crave those flavors.