Summer CSA Stirfry

 

This week our  CSA (community supported agriculture) share included garlic scapes, carrots and a beautiful fresh cabbage.  What else to do but stir fry!  Here’s what I did:

Tossed julienned carrots, one inch garlic scape sections, fresh minced garlic, half an onion chopped, chicken tenders cut into one inch pieces in canola oil with a splash of hot chili oil and a sprinkling of cayenne powder for good measure.  I made sure that everything was in one layer and on high heat in my awesome 15 inch Calphalon pan. (I don’t have a wok).

 

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Next I washed and chopped half a giant cabbage into rough one inch strips and threw them in after the first ingredients had browned and become transparent.  I splashed in some rice vinegar to add some zing and some moisture, stirred like crazy, and for the last few minutes put the lid on.

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When everything was tender but not at all close to slimy, I added some sweet chili sauce from Trader Joe’s.

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And then Mr. D and I served it up and ate it!  Nom Nom Nom.

 

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