Chunky Vegetable Stir Fry with Basil and Ginger
This colorful and easy dish uses Local Roots turnips, carrots, daikon, and sunchokes. Just because we've listed these ingredients here doesn't mean you can't make use of any other hearty vegetable you may have left by the end of the week. I prefer a chunkily cut vegetable so that its texture winds up soft on the outside and still ever-so-slightly crunchy on the inside. That being said, this recipe works best for vegetables that you could eat raw if you so chose. If you decide to use potatoes, pre-boil them for a few minutes until they're tender before you add them to the stir fry (no one wants to bite into a raw tuber). The addition of basil (you can use either Thai basil or sweet basil) and ginger in the recipe gives the vegetables a deliciously aromatic bite sure to please any palate.
Serves 3-4
Ingredients
2 Local Roots carrots, cut into chunks
2 Local Roots daikon, cut into chunks
2 Local Roots turnips, cut into chunks
3-4 Local Roots sunchokes, cut into chunks
¼ head Local Roots cabbage, cut into large pieces
1 handful Local Roots spinach
¼ cup basil leaves
½ inch knob of ginger, sliced
2 garlic cloves, sliced
4 Tbsp. neutral oil
Salt
Directions
1. Heat a large wok or sautée pan.
2. Add the oil and cook on medium high.
3. Once the oil is very hot, add the ginger and garlic.
4. Immediately add the daikon, carrot, turnips, sunchokes, and cabbage and mix well.
5. Add a few generous pinches of salt.
6. Stir fry for 5-6 minutes until the vegetables begin to become tender.
7. Add the spinach and cook for 1 more minute.
8. Turn the heat off and stir in the basil. \
9. Taste for salt and add more if necessary.
10. Serve alongside rice for a tasty meal!
This recipe was created by Local Roots Recipe contributor Sachi Nagase // @bothand.nyc
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