Alaska Bites: Recipe using Twitter Creek Farm vegetables
This is a rough estimate for Emily Garrity's vegetable stir fry. Really, you can use any vegetables you want. She used three large handfuls of Kale and two carrots, but I think cabbage would also be nice. Also be sure to use rice noodles, which can be purchased in any Asian section of a supermarket, and plate the whole thing over a bed of arugula.
Grate two carrots (or chop your favorite vegetables), four cloves of garlic and an onion, then toss it all into a hot pan with oil. Let it cook, and stir occasionally for approximately 10 minutes. Then, toss in the kale, and cook it, until wilted.
While the vegetables are cooking, cook your noodles by following the packages instructions.
Once everything is done, pour your peanut butter sauce and noodles into the vegetable mixture.
To plate your meal, place a bed of arugula in a bowl, then your noodles and vegetables, along with the peanut butter sauce. Top it off with chopped walnuts.
Ingredients for the peanut butter sauce:
- 1 five-inch piece fresh ginger, minced or grated (about 3 tablespoons)
- 2 shallots, minced (about 1/3 cup)
- 1/4 cup fish sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup freshly squeezed lime juice
- 1 cup smooth peanut butter
- 1/4 cup toasted sesame oil
In a large bowl, combine ginger, shallots, fish sauce, soy sauce and lime juice. Whisk in peanut butter and sesame oil. Pour over warm vegetables.