Basic Stir Fry: Another Way to Eat Your Greens

We’ll be getting more greens in this week’s share, and quite a few people have been asking what to do with all these greens. One share member tried the frilly purple mustard mixed with lettuce and sliced radishes for a salad and declared it delicious; mustard is a little bitter, but the buttery lettuces and a sweet vinaigrette offset the bitterness very nicely. You can also add greens to soup, pasta sauces, and even quiches, but a quick and easy stir fry is a particularly nice way to eat your greens.

The following recipe was submitted by Enright CSA member Jeanne Nightingale. She reports it’s delicious, and we plan to try it soon . . . maybe even for supper tonight!


Basic Stir Fried Rice with Greens and Veggies

2 cups cold precooked rice (I prefer basmati or red rice)
2 eggs beaten
2 tsp sesame oil
2 Tbs peanut oil
1 cup onions coarsely chopped
2 cups or more chopped vegetables or meat (fresh greens, corn kernels, diced cucumber, peas, pea pods, chicken, ham, whatever)
1 tsp chili oil and/or soy sauce
Salt & pepper to taste

Heat wok or large frying pan over high heat until it’s hot. Add oil, and when it’s slightly smoking, add onions, salt, and pepper, and stir fry for 2 minutes. Combine eggs with sesame oil. Add to the wok and stir fry another minute. Add the rice and continue to stir fry for 3 minutes. Finally add the greens, vegetable, and/or meat along with the chili oil, and stir fry for 5 more minutes. Turn on to a warm platter, or serve cold as a rice salad.