Stir Fried Baby Squash and Sugar Snaps

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Do you ever come home from the farmer’s market and wonder how in the world you will ever eat everything you bought? Stir frying is one of the quickest and healthiest ways to cook up a mess of fresh vegetables. The combinations are endless and fit vegetables from every season. Spring and early summer vegetables are my favorites though-they are tender and sweet and sometimes even cute! I was delighted to find these organic baby summer squash at the farmer’s market and they were just too cute to chop up (as I do with their bigger variety). You can’t tell from the photo, but they are only as long as my thumb and they are so tender, they only needed a couple of minutes to cook.

Since we had received spring garlic and sugar snap peas in our Produce Box this week, I decided to make a spring stir fry along with some organic baby carrots and fresh ginger. If you haven’t tried spring garlic, look for it at your farmer’s market. It looks very similar to spring onions and is prepared the same way. The flavor is very mild and it is really delicious in light dishes like this. The result was so light and flavorful, we didn’t need any extra seasoning, although you could add a dash of salt or a squeeze of lemon. A great pairing with our grilled fish (recipe coming).

What are your favorite vegetables to stir fry?

Stir Fried Baby Squash and Sugar Snaps (serves 4)

  • 1 lb. organic baby yellow squash
  • 2 bulbs spring garlic
  • 1 pint sugar snap peas
  • 2 organic young carrots
  • 1″ piece of fresh ginger, peeled and minced
  • 1 tablespoon organic coconut oil
  • 1/2 teaspoon kosher or sea salt (optional)
  1. Prepare all your vegetables first. Wash and trim the squash and cut in half lengthwise. Wash and trim the carrots and cut into rough chunks. Set both aside in a bowl.
  2. Wash, peel and chop the spring garlic. Set aside.
  3. Wash and trim the sugar snaps. Set aside with the ginger.
  4. In a wok or large sauté pan, heat the coconut oil over high heat.
  5. When oil is hot, add the garlic and toss, cooking for about 1 minute. Add the squash and carrots, toss and cook over high heat for 2 minutes.
  6. Add the sugar snaps and ginger and cook for 1-2 minutes more.
  7. Sprinkle with salt, if you like, and serve immediately.
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