It’s week three of Beaverdale Farmers Market. The produce is plentiful, and you’ll find delicious baked goods, prepared foods, beverages and inventive crafts. The photo is a stir-fry made from vegetables purchased the first week of the market. Here’s the recipe:
Chop, dice or diagonal slice a variety of vegetables, three to five. Vegetables that work well include onion, carrot, broccoli, cauliflower, celery, zucchini, bok choy or napa cabbage, pea pods, green or red peppers or others that you like. Water chestnuts make a crisp addition.
2 teaspoons of cornstarch dissolved in 2 tablespoons cold water
½ to 1 cup of stock* depending on amounts of vegetables
1 tablespoon soy sauce or more for darker sauce
*I prefer vegetable stock made from roasted vegetables and peppercorns boiled in water, but I’ve made stock without roasting the vegetables, just boil some onion, carrot, celery, and seasoning. Stock can be purchased at grocery stores. For a light sauce, I sometimes add a ¼ cup of white wine.
Using olive or peanut oil in a skillet or wok, first sauté garlic and onion a minute or two on medium-high heat (add carrots and celery here, if using). Sauté briefly and add vegetables according to delicacy, peppers, then zucchini or pea pods, then cabbage. Sauté briefly, stirring continually. Make a well in the center, add stock and soy sauce, then cornstarch mixture. It will thicken quickly.
Serve over jasmine or basmati rice, or thin noodles.