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Blessed to have my daughter, Michelle and her partner, Ryan visiting.

Grateful for their enthusiasm to chop the veggies, tofu, and contribute their generous stash of frozen wild chicken of the woods mushrooms.

My stir fry vegetable dishes can be juicy, colorful and delicious.

The rainbow of organic veggies from my winter CSA farm share (Community Supported Agriculture): carrots, rainbow radish, cabbage are lovingly stirred, fried, and simmered with garlic and ginger in a cast iron wok. 

You can mix and match seasonal vegetables for infinite stir fry vegetable dishes all year round.

This time of year, in New England, other great choices of vegetables include purple daikon and collard greens, just to name a few.

Here, the rainbow radish and carrots were cut in thick matchsticks. All the cabbage is cut the same size. 

Once the veggies are chopped, it is time to heat up the wok. 

Make dinner.

Eat the rainbow.

Stay Healthy.

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