Ode to Summer Stir-Fry

Oh Stir-fry. You are this gardener’s staple meal.

I don’t think I made a lot of stir-fry before I grew my own vegetables. Now I make it a lot in the Summer, because I can throw whatever I have ready in the garden, into the wok, and end up with an amazing meal full of the fresh-from-the-garden flavor!

The star of this stir-fry is really the Chiogga beets. I barely put any sauce on this and the beets give it a really nice flavor!

Summer Stir-Fry

Ingredients-

1/2 pound sugar snap peas
4-5 medium to large beets, boiled and chopped
1 pound carrots, chopped
1 pound broccoli, chopped
3 cups mustard greens, chopped
1 bunch green onions, chopped
4 cloves garlic, minced

Sauce-

1 tablespoon sesame oil
1 tablespoon honey
3 tablespoons soy sauce
1/4 teaspoon crushed red pepper

Hand shown for scale. Some of my beets are huge!

Cook beets in pot of boiling water until tender, usually about 30 minutes depending on the size of the beet.

Here are those cool stripes I have been talking about!

Heat olive oil in wok or large skillet over medium-high heat. Add carrots and garlic, sauté for a few minutes.

Add sugar snap peas and sauté for another couple of minutes.

Add broccoli and sauté until wilted/tender.

Add green onions and toss a few times.

Add beets and sauce, toss to blend.

Add the mustard greens and sauté until wilted, season with salt and pepper and serve over rice.

This is also good with marinated fried tofu (which I would make first with a similar sauce). It makes really good leftovers too!