Our CSA this week contained more or less what I had said it would – tatsoi, little purple-green lettuce, garlic chives, spring onions, fresh oregano, and pak choi. Lots of greens. We did do a stir-fry, in the end, just because it was so tempting – all those greens! So we used all the ingredients listed above, except the lettuce. Here’s how:
You need: 1 bunch tatsoi, 2 bunches pak choi, 3-4 green onions, 1 red onion, 5-7 garlic chives, 2 tbsp soy sauce, black pepper, 1/2 cup roasted, unsalted peanuts, 1 tbsp sesame oil (or not).
1. Wash all the greens (everything but the peanuts and red onion) well, and cut it into strips.
2. Cut the red onion into thin slices.
3. Heat 2-3 tbsp oil in a wok.
4. Add the red onions and bulb parts of the green onions, and stir-fry until done to your satisfaction (about 2-3 minutes usually works for me)
5. Using a mortar and pestle, crush the peanuts coarsely.
6. Add the peanuts to the onion and stir. Add the rest of the vegetables immediately.
7. Add the sesame oil, soy sauce, and black pepper.
8. Stir quickly. As soon as the leaves begin to wilt, turn off the heat.
Serve hot over rice. You could also use peanut sauce in lieu of the soy sauce/sesame oil.