CSA Stir Fry

September 8, 2009

090908stirfry CSA Stir Fry

I’m dragging my feet getting back into cooking. I think daily cooking, unless you have a passion for it, is something you have to keep up with or else it reverts to feeling like a chore. I have been in really good runs where I enjoyed trying new recipes several times a week, and it felt easy to start parts of dinner in the morning when I had more time. But I am really not in that frame of mind right now! I pushed through it tonight, knowing I would feel better having cooked and used up a whole bin of our share before tomorrow’s pick up.

I combined a bunch of farm share veggies to make this dish: 2 Anaheim peppers, 2 red Carmen peppers, 2 small heads of bok choy, and a bag of tom sim. The Anaheims are barely spicy, but when I cut one open I was struck by how fruity it smelled — like a sugary chewing gum. They were not that sweet in flavor, though. As far as the tom sim goes, I can’t find any mention of it anywhere. Roxbury Farm describes it as an Asian cooking green, and although it was mild enough to eat raw (I tried it), the texture was sort of dense before it was cooked, almost like the leaves of a succulant plant.

All the vegetables went into a hot saute pan with a bit of olive oil, and I cooked them quickly over high heat. At the very end I added a couple of tablespoons of Soy Vay (and now I’ve finally finished the bottle). It was an easy, healthy meal. I’m glad I didn’t just defrost a bagel instead. But now I’d like someone to come and clean up my kitchen for me.