Now, that I got that out of my system, we can move on to something a little more innovative than rice.

Recently, we signed up for a Community Supported Agriculture (“CSA”) share at one of the local farmer’s markets.  For those of you who are unfamiliar with CSA programs, “shareholders” (term used loosely) commit to a farm for a certain period of time (we paid for a quarter up front).  In exchange for their support, shareholders receive a box full of whatever is in season each week.  It is a great way to “eat seasonally” if you are into that kind of thing.  It also forces you to eat (and cook with) foods you may have never tried before.  We have already received turnips, radishes, beets, mizuna, and kale, all of which I had never cooked with before (not so much a fan of the beets, but love everything else).  

Almost every week we have been getting carrots (last week’s were HUGE) and I hadn’t used any in three weeks.  (No, my white balance does not need adjusting.  Those carrots are purple.  They are orange after you peel them.)

so many carrots

So, I decided to do a stir fry tonight to use up some of the carrots.  This recipe was inspired by this, which I came across when I was searching for a recipe for mizuna.  Obviously stir fry is a very flexible recipe.  Its a great way to make use of whatever produce you have in your kitchen.  The key to a good stir fry is to cook quickly over high(ish) heat while keeping the ingredients moving in the pan, so they don’t burn.
Note: This is a great vegan/vegetarian recipe if you leave out the chicken.

Add a few tablespoons of vegetable oil to wok (or any pan or skillet) and heat over medium high heat.

Dice one onion, one anaheim pepper, three cloves garlic, and add to pan.  

Once onion, pepper, and garlic are softened, add two cups diced carrots and one cup mushrooms.  Sprinkle with salt and pepper.  

In a small bowl, mix 1 tbsp. soy sauce, 1 tbsp white wine, 1 tbsp cornstarch, 1 tbsp sugar, 1 tbsp pepper.  Dice 1 1/2 cooked chicken breasts (we used leftovers from last night, but obviously you could start with raw chicken as well).  Add chicken to soy sauce mixture and let sit.

Once all veggies are softened in wok, add chicken.  If chicken is already cooked, just stir until incorporated.

Add diced scallions.

Serve with rice and leftover curry sauce.


I got a lot of carrots in my CSA box stir fry

I got a lot of carrots in my CSA box stir fry

By the way, you can find a CSA near you at