Thursday, August 28, 2014

Asian-flavored Stir-fry

There are many variation of stir-fry dishes, but here is one that uses veggies in the Aug. 30, 2014 Share!

One bunch Asian Greens (Tat Soi or Pac Choi orYukina Savoy)

One-quarter to one-half  Daikon Radish ( depending on size)

One sweet red pepper

one-half onion

one-two garlic cloves

optional: one-half kohlrabi (not traditional but tasty!)

olive oil, or part toasted sesame oil

Chop onion and mince garlic. If the Daikon Radish skin is rough, peel first and then dice. Chop red pepper and kohlrabi, if using. Wash Asian Greens well and then chop, using leaves and stems.

Heat oil and saute garlic and onion. Add radish, kohlrabi and pepper, continuing to saute and stir. When radish and kohlrabi are tender, add Asian greens, cooking until stems are tender.

Serve over rice and top with Peanut Sauce.

Sauteed Fennel with Garlic


2 medium fennel bulbs

3 tablespoons olive oil

4 garlic cloves, minced

Salt and pepper

2 tablespoons chopped fresh parsley


Trim the stems and fronds from the fennel bulbs. Mince and reserve 1

tablespoon of the fronds. Cut the bulb into 1/2-inch think slices.

Heat the oil in a large skillet over medium heat. Add the garlic and saute for 1

minute. Add the fennel slices and toss to coat with the oil. Cook, stirring

often, until the fennel is lightly golden, 10-12 minutes. Season with salt and

pepper. Stir in the reserved fennel fronds and the parsley; serve.

Serves four

from MangiaBenePasta