Celery + Fennel Stir-Fry

Fennel and celery are not staples in our fridge, so when we got them as part of our farm share box, we felt we had to employ them creatively, with some other farm box ingredients we've received and mukimame for added protein. The flavors and textures came together and balanced quite nicely, and the vibrant medley of greens presented as a beautiful plate of food.

Recipe adapted from Josie's Organics.

-3 tablespoons rice wine vinegar
-1 tablespoon honey
-2 tablespoons vegetable oil
-2 spring onions
-2 garlic scapes
-1 small fennel bulb
-2 celery stalks, with leaves
-1/2 cup mukimame
-1 bunch beet greens
-1/2 teaspoon red chili flakes
-Salt and black pepper
-1/4 cup roasted cashews
-2 cups cooked brown rice
-2 tablespoons soy sauce

Clean and cut spring onions, garlic scapes, fennel bulb and celery stalks (leaves chopped and set aside) all a quarter inch thick and on a bias. Wash and chop beet greens, dispose of excess stem.

Heat a wok over medium-high heat, and add oil. Saute onions, scapes, fennel and celery for 5-7 minutes, stirring frequently. Add mukimame, celery leaves and beet greens, and cook for an additional 2-3 minutes. Toss with red chili flakes, rice wine vinegar, honey, and a dash of salt and pepper, for about another minute.

Combine cooked brown rice with soy sauce, and serve below the stir fry vegetables. Top with cashews, and garnish with any remaining celery leaves or fennel fronds.


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