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Stir Fried Turnips with Greens
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and greens.
3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Stir-fried Veggies with Ponzu and Garlic
Stir-fried Veggies with Ponzu and Garlic
Although this recipe originally appeared in a summer Culinate newsletter, it was easily adapted to fall greens and barley. Serves 2-4.
1 bunch chard
3 carrots scrubbed and sliced crosswise, very thin
1/2 head cabbage
canola oil
1 small onion, minced
1 garlic clove, minced
Fresh ginger, a 1-inch piece, peeled and minced
Pinch of red pepper flakes
Ponzu (citrus-flavored soy sauce available at natural and int'l groceries)
Toasted sesame oil
3 cups cooked (leftover/cold) pearl barley
Have at hand three medium bowls. Prepare the vegetables by first washing them; shake off the water but don’t bother to dry them. Prepare the Swiss chard by first removing the ribs from the leaves; finely chop the ribs and place them in a bowl, then cut the leaves into slivers and place them in another bowl. Add the carrots to the chard stems. Finally, slice the cabbage very thin, and place in its own bowl.
Heat enough oil to cover the bottom of a large skillet. When hot, add the onion, garlic, ginger and red pepper; cook, stirring constantly, until fragrant. Add the cabbage — and another slug of canola oil if necessary — and cook stirring occaionally for about 5 minutes. Add the chard and carrots and cook over medium heat until almost tender, stirring often. Add the chard leaves and continue to stir-fry until almost tender (or turn the heat down, add a bit of water and cover, to steam instead of stir-fry).
Turn the heat up to medium-high (removing the lid first, if you were steaming) stir-fry for a minute or two, lower heat to medium, then add a big splash of ponzu and a drizzle of sesame oil. Stir to mix, then push vegetables to the outside rim of the pan and dump barley into the center. With a large wooden spoon spread it out in the pan. Once the barley is warmed through, stir the vegetables into the barley. Season to taste with extra ponzu. Serve hot.
