When we received our first CSA share from Herbivor Farm last week, I was both overjoyed and challenged in my quest to find the most creative ways to utilize the items in our basket. Since we were given many greens in the first batch, one of them of course being Pac choy, this proved to be an easy task. Most of the items including the Mesclun mix, Dinosaur kale, Baby Swiss chard and even the White Kohlrabi can be thrown into salads for work, so I was able to maximize my efforts to reduce waste.
Now that Bluesfest is over with, and I have my husband back, I can go back to cooking for two instead of just one plus a whole bunch of leftovers in the fridge. The crappy veggie burger and salad they gave him most nights only held him over for so long, and I’m always well stocked in the leftovers department for midnight cravings.
So, enough of the small talk. Let’s get down to business! In their email, the farmers mentioned that Pac choy (A.K.A. Bok Choy) is delicious when sauteed with garlic and sesame oil. So , I thought, why not a stir fry? Pair that with the garlic scape, some leftover cabbage and carrots in the fridge with a sesame dressing and you’re good to go.
So, what’s this garlic scape stuff you ask? It is the flower of the garlic plant which is harvested early in the season in order to allow the garlic to grow large bulbs instead of reproducing. It can be chopped and minced just like I am doing here, and added to a stir fry, soups, chili, etc. So I chopped the scapes in half, and put one half away in the fridge to use for later.
Here’s our list of ingredients you need on hand: (Recipe is below) 1 bunch Pac choy, 1 bunch garlic scape, 1/2 head Cabbage, 2 Carrots, 2 Scallions, any other vegetable you have on hand. Extra virgin Olive oil. Soy sauce, Sesame oil, Rice vinegar, toasted Cashews, Peanut butter.
Then you chop and mince those babies up as finely as you’d like and add them to a pan with oil.
The picture is blurry because my hands were shaky due to my excitement over this curious new product. One day I’ll have professional looking photos of my food for you. One day.
Chop up the Pac choy, and carrots and add to the pan. Lower the heat, cover the pan and let it sit for about 5 minutes while you make the Sesame dressing.
At this moment I also remembered that I had cabbage and scallions in the fridge! So I chopped those up and added them to the party!
Now, I return to the dressing. In a medium bowl, whisk together the soy sauce, rice vinegar and sesame oil. Add sauce to the veggies, coating them with sesame goodness. I also added a tablespoon of peanut butter here to help thicken it. It’s up to you.
Let it cook on low heat for about 5 more minutes or until the veggies are tender and the flavours are evened out.
For the cherry on top you could add toasted cashews on top just before serving. I was planning on doing this but I didn’t remember until after I had devoured my first bowl. Whoops!
Enjoy, friends. And many thanks to Herbivor Farm for the delicious veggies and factoids every other week.
I can’t wait to see what we get in our basket on Thursday! Happy cooking, folks.