Big Leaf Farm

May 31, 2011

Week #3 recipes

Filed under: newsletter,Recipes — Chris O'Brien @ 1:46 pm

Vegetable noodle stir fry

The vegetable additions to this are flexible – throw in whatever you have on hand.  Although we haven’t tried it this way, this might be good with a more flavorful sauce, like hoisin.

1 oz dried shiitake mushrooms

2 T dry sherry or sake

2 T soy sauce

2 cup water

1 medium onion

1 green garlic

1 bunch turnip roots trimmed and tops washed and picked over.

2-3 carrots

1-2 kohlrabi bulb, peeled and cubed.

2 t grated or diced ginger

½ lb udon, rice sticks, or soba noodles

2 t cornstarch, dissolved in 1 T cold water


Add the mushrooms, sake, soy sauce and water to a saucepan and bring to a boil, then simmer for 15 minutes and set aside to cool.  Also, boil 3 quarts of water and cook the noodles.  While the water is heating, prepare the vegetables: chop the onion, carrots, turnips, kohlrabi and coarsely shop the turnip greens.  Heat a wok or heavy skillet, add some oil, and fry the onion for 4-5 minutes, then add the ginger, carrots, turnips and kohlrabi.  Continue to cook for another 5-10 minutes, adding some of the mushroom stock if things start to stick.  At the very end of cooking, add the mushrooms for the last 2-3 minutes saving the water they were soaking in, and then remove from the heat.  When the pasta is done, drain and rinse with cold water.  Add the dissolved cornstarch to the mushroom stock, then add to the stir fry along with the noodles and cook everything until the sauce thickens.  Serve with a little soy sauce.


Roast pork or tofu stir-fried with vegetables

1 or more t bottled chile paste

3 T soy sauce

3 T bottled oyster sauce

1 T sherry or sake

½ lb lean roasted boneless pork or baked tofu, sliced

1-2 T peanut oil

1 kohlrabi bulb

1 bunch komatsuma

1 green garlic

1 onion

cooked brown rice


Combine the chile paste, soy sauce, oyster sauce and sherry/sake in a bowl.  Add the pork or tofu and toss to coat, then let stand as you prepare the veggies.  Peel and cube the kohlrabi bulb, wash and pick over the komatsuma and then slice it into ribbons stems and leaves, and dice the onion and green garlic.  Heat pan then add the oil and cook the veggies, each separately, and remove to a bowl before cooking the next one.  Finally, stir fry the pork or tofu to heat through, then add everything else back to the pan, fry briefly, and serve with brown rice.

From “Asparagus to Zucchini” by the Madison Area CSA Coalition

1 Comment »

  1. This was a very tasty recipe. I was delighted with the komatsuma, it was beautiful and delicious. I left out the oyster sauce and substituted coconut aminos as I’m allergic to soy….it still had plenty of flavor.

    Comment by Anna — June 8, 2011 @ 8:00 pm

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