Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Author: 
Recipe type: Entree
Cuisine: Asian
 

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
Ingredients
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

Instructions
  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.

 

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Author: 
Recipe type: Side Dish
Cuisine: Mediterranean
 

Ingredients
  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)

Instructions
  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.

 

Napa Cabbage Salad with Mint

Napa Cabbage Salad with Mint
Author: 
Recipe type: Salad
 

Ingredients
  • ½ cup slivered almonds,toasted
  • 3 tablespoons sesame or peanut oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce OR
  • Asian fish sauce
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1 pound Napa cabbage (1 small or ½ large head), thinly sliced or shredded
  • 2 carrots, grated
  • ½ medium onion, sliced into very thin wedges
  • ¼ cup chopped mint

Instructions
  1. In a bowl, mix the oil, vinegar, soy/fish sauce, sugar, & mint.
  2. Add the cabbage, carrots, onions & toss.
  3. Garnish with almonds & mint & serve.

 

Fried Rice with Napa Cabbage and Greens

Fried Rice with Napa Cabbage and Greens
Author: 
Recipe type: Main Dish
Serves: 4-6
 

Ingredients
  • 4 tablespoons high-heat oil (peanut, sesame, safflower, etc.)
  • 3 Tbsp. garlic scapes, minced
  • 4 green onions, chopped, white & green parts separated
  • 1 Tbsp ginger, grated
  • ½ small head napa cabbage, core removed & finely sliced (about 4 cups)
  • 2 c. finely sliced cooking greens (such as kohlrabi leaves, kale, collards, etc.)
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 3 tablespoons soy sauce
  • pinch of 5 spice powder (optional)
  • ½ cup chopped peanuts or cashews
  • salt & pepper to taste

Instructions
  1. Heat 2 tablespoons of the oil in a wok or a large nonstick/cast iron skillet over medium high flame.
  2. When hot, add the garlic scapes, white parts of green onions, & ginger & stir-fry for 1 minute until fragrant.
  3. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 5 minutes, then add cooking greens & stir fry for another couple of minutes.
  4. Season with salt & pepper to taste.
  5. Remove the vegetables to a serving bowl & wipe out the pan with a paper towel.
  6. Put the pan back on the stove & heat with remaining 2 tablespoons of oil.
  7. When hot, crack eggs into the center. Scramble lightly, then let it set without stirring so it stays in big pieces.
  8. Fold in the rice & toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
  9. Return the stir-fried vegetables to the pan & season with soy sauce, & more salt, pepper, 5 spice powder (if desired).
  10. Toss everything together to heat through. Garnish with reserved scallion greens & peanuts.

 

Southwestern Chipotle Slaw

Southwestern Chipotle Slaw
Author: 
Recipe type: Salad
Serves: 6-8
 

Ingredients
  • 5 c. shredded veggies of choice (peeled kohlrabi or broccoli stems, carrots, cabbage, Napa, fennel, beets, etc.)
  • 3 Tbsp. mayo
  • 2 Tbsp. lemon/lime juice or apple cider vinegar
  • 1 tsp. dijon mustard
  • ½ tsp. chipotle powder
  • ¼ tsp. each ground cumin & coriander
  • 1 Tbsp. minced garlic OR 2 Tbsp. minced green garlic bottoms
  • ¼ c. chives or green onion or green garlic tops
  • salt & pepper to taste

Instructions
  1. In medium bowl, whisk together everything but the shredded veggies.
  2. Add veggies & toss to coat.
  3. Let sit at least 15 minutes before serving.
  4. Store leftovers in refrigerator up to 5 days.

 

Napa Cabbage Salad

Napa Cabbage Salad
Author: 
Recipe type: Asian
 

Ingredients
  • ½ cup slivered almonds, toasted
  • 3 tablespoons sesame or peanut oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • 1 pound Napa cabbage (1 small or ½ large head), thinly sliced or shredded
  • 2 carrots, grated
  • 3 Tbsp. onion tops or scallions, thinly sliced
  • ¼ cup chopped cilantro (optional)
  • Freshly ground pepper

Instructions
  1. In a bowl, mix the oil, vinegar, soy sauce & sugar.
  2. Add the cabbage, carrots, onion tops/scallions (& cilantro if using) & toss.
  3. Add the almonds & season with pepper. Toss again & serve.