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Today I am honored to turn the floor over to one of my favorite cooks, Alisha from The Ardent Epicure. It is a fantastic blog. I've been reading this blog for years.
Alisha does magic with veggies. I've dubbed her "The Veggie Queen." Her recipes are eclectic and expertly put together while the photography is always top notch.
Please do drop by The Ardent Epicure. You will find a wonderful food blog to follow and make a very sweet new friend.
Thanks to my good friend for sharing her marvelous talent here with us.
Hello to all of the Lazaro Cooks readers, my name is Alisha (aka Magic of Spice). I am the co-author of The Ardent Epicure which I write with my son Adam (aka Truffle Shuffle).
I am very pleased and honored to be invited back to share with you all here by my amazing friend Lazaro. Lazaro’s skill and creativity in the world of food is not only unquestionable, but undeniable. So my friend Laz, again I thank you for not only the invitation, but always your friendship…
Today I would like to share with you a simple stir-fry that has a few twists and turns. Basically it has pretty much everything I got my hands on during a trip to the local farmers’ market, then a few goodies that needed to be put to use.
The farmers’ market trips that I make…well quite frequently, sometimes inspire an entire meal. But then like most of you probably, I already have several ingredients hanging around in the fridge wondering just when they will get their turn to shine.
Aside from the eclectic mix of veggies here, I went with more of a Mediterranean style of seasonings. So in essence, this will work with just about anything you have available.
￼Above we have our Chrysanthemum Greens…have you ever tried these beauties? They also go by the names shingiku or tong hao. They have just a hint of anise and mustard and work beautifully in any method you would prepare other greens.
The image below is our Kohlrabi-Italian turnip and Baby Bok Choy. Both of these greens have edible leaves as well as bodies. The Kohlrab has a similar texture and flavor profile of broccoli stems.
In this image above the beautiful leafy creatures are known as Tatsoi or Spoon Mustard. The name Spoon Mustard was given as these lovelies have a mild mustard flavor. The stalks are crunchy and do wonderfully as a raw snack with more mature Tatsoi, and both the leaves as well as stalks are wonderful raw or just slightly wilted in a stir-fry or sauté.
Then there are our Collard Greens, similar to kale in nutritional benefits but with a milder flavor.
And finally these Mizuna Greens, they have pointy green leaves and have a similar flavor to that of arugula, although slightly less peppery. I find them to be not only a tasty, but attractive addition to salads as well.
What you will need:
For the wild mushroom broth
4-5 ounces dried mushrooms
1/4th cup plus 2 tablespoons boiling water
For the stir-fry
2 tablespoons avocado oil, halved
3 cloves garlic, finely chopped
1 teaspoon raw sugar
1/4 cup wild mushroom broth
1/4th teaspoon cumin
1/4th teaspoon cardamom
½ teaspoon sea salt
1 stem of fresh savory leaves only
1 stem of fresh thyme leaves only
1 teaspoon red pepper flakes
4 baby bok choy, quartered
6 young carrots, quartered then halved, leaves reserved
1 kohlrabi, cut into bite sized pieces, leaves reserved
1 small bunch baby asparagus, trimmed
4 ounces crimini mushrooms
8-10 ounces mixed greens
￼Let’s get cooking:
For the mushroom broth
Begin by placing your dried mushroom in a bowl of cup, add boiling water and cover. Steep for 5-10 minutes of so, or until you have a fragrant broth.
For the stir-fry
In the meantime, pep all of your vegetable and set aside, placing your greens together and your kohlrabi and carrots together, leaving your mushrooms and baby bok choy separate.
Now prepare your herbs and spices (except sugar), then toss them briefly setting aside in a small bowl.
Heat your wok on a high flame until hot, add half of the avocado oil until very hot. Add sugar and then quickly add the baby bok choy. Caramelize, turning occasionally until browned on all sides, about 5 minutes.
Remove pan from heat and set aside.
Return pan to heat and add remaining oil. Add garlic while continuously moving around the pan until fragrant and slightly translucent, about 1 minute.
Quickly add carrots and kohlrabi, toss a bit until they just start to get a hint of brown. Add the asparagus and continute to toss for another 1-2 minutes. Add mushrooms continuing for another minute.
Now add your mushroom broth and herb/seasonings. Continuing to cook on high heat until most of the liquid is absorbed and vegetables are tender but firm.
Now add greens and toss a few moments until wilted…Serve immediately
Alisha~Magic of Spice
Please stop by The Ardent Epicure and follow one of the best blogs on the net.
That's it for now...till we exchange a few words again...Peace!