This recipe will condense 1 cubic foot of greens (all the greens in a CSA pickup) into a large bowl, where they can be used as a side dish for 3-4 days easily. You can use a deep nonstick pan or a wok to create a show-stopping stir-fry.
1. Divide greens into two or three groups by how tough/delicate they are. Set any cilantro aside.
2. Clean greens, then cut into 1″ strips, into the two or three bowls.
3. Cut up 1/2 to 1 onion, and some garlic or use a chili garlic sauce, and any mild or hot peppers.
4. Preheat pan, adding oil just before adding the onion-garlic-pepper mix, then adding the toughest greens. Stir for 1 minute as it reduces in size, then add the next toughest greens, and repeat. Finally, add cilantro and if you like, five spice powder and/or stir fry sauce (see below). Take off heat while greens still have some pride left and are not all withered and soft.
Designed to enhance Chinese-style stir-fried vegetables, this sauce is gingery, garlicky and thickened just enough to give each vegetable a delicious, deeply flavored coating.
1. Combine all ingredients except cornstarch in a small bowl.
2. Place the cornstarch in a separate bowl and whisk in the liquid.
3. Add to the hot vegetables while heat is still hot. Within 3 minutes, the sauce will bubble, thicken and coat all of the veggies.
4. Serve over rice or noodles.
Prepare as directed above. Add this sauce to the wokful of vegetables about 2/3 way through the cooking process. Stir the sauce from the bottom constantly so the sauce coats the veggies evenly.
Sauce recipes adapted from Moosewood Cookbook and Enchanted Broccoli Forest, both by Mollie Katzen