With the nonstop rain putting the damper on other farm chores today, I decided to develop some recipes using this week’s CSA share veggies. This simple stir fry of asian greens and garlic is not only super easy and fast, but tastes delicious, and cuts down on carbs by using satisfyingly chewy bean thread noodles instead of rice noodles.
- 2 portions bean thread vermicelli
- 6 oz Asian Greens (shown is Yu Choy Sum), washed and lightly chopped
- 1 TBSP vegetable oil
- 3 cloves garlic, minced
- 1 TBSP soy sauce
- 1 packed TBSP dark brown sugar
- 1 tsp toasted sesame oil
Place a medium saucepan with 1 qt salted water to boil. When it reaches a rolling boil, add bean thread noodles and boil for 2 minutes. defaultTurn heat off and allow to sit for another 2-3 minutes, then drain.
In the meanwhile, place a wok-style pan over medium high heat with the vegetable oil. When the oil is hot, add your chopped asian greens and saute for 1 minute, stir, cover with a lid and allow to steam cook for ~45 seconds. Add garlic and saute uncovered, for another 30 seconds, then push greens and garlic up the sides of the pan – quickly add soy sauce, sugar and sesame oil, stirring quickly to combine – allow to reduce by about 1/2. Add drained noodles and stir greens and garlic together with the noodles and sauce. Cook about 1-2 minutes, just until sauce is absorbed by noodles, and serve hot. While this recipe is deceptively simple – it was an all around hit at the house today, the picky 12-year old ate an entire bowl! If doubling this recipe, be careful not to over-cook your greens due to the steam generated during cooking – you may want to leave the lid off in second minute of cooking. If your veggies start sweating, you’re overdoing this one.