Girls' Night Stir Fry!

Since I've started me CSA I've been a little resistant to stir frys. It seems that many of the veggie/vegan farmers and CSA subscribers are inclined to stir fry all their weeks offerings, regardless of what's in the bag. While this is no doubt a very healthy option, it is not what I set out to do (which was to explore interesting ways to cook these seasonal ingredients and try to bring out their best flavor). I must say though, this weeks offerings (carrots, broccoli, squash, garlic, onion) did seem to lend themselves well to a stir fry.

So, when Lindsey came over for dinner and I wanted a fast, tasty, healthy meal to put on the table I turned to stir fry. I picked up a few extra veggies to make it even more vibrant and Lindsey brought over some lovely kale.

First I browned two cubed chicken breasts in a little bit of peanut oil and set it aside to rest.

For the veggies, I started by sauteeing a clove of garlic, about half a knob of ginger, one small serrano chile and a couple little red onions in peanut oil until soft. I then added my vegetables one by one based on cooking time. I think it went something like this: carrots (with a splash of water to create steam), then red pepper, then broccoli, then squash. I added the kale and a handful of cashews at the end.

Then I made a quick sauce out of 6 tbsp. oyster sauce, 4 tbsp. soy sauce, and 2 tbsp. rice wine vinegar and tossed it with the stir fry for a few minutes.

I topped it with a squeeze of lime, some fresh basil and served it with rice (cooked with the other half of the ginger root in the pot).