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).

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.

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

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