Chef Nikkia Rhodes shared this recipe with us at the Shawnee Fresh Stop Market on July 21, 2016. We hope you enjoy it!
Shawnee Fresh Stop Market Stir Fry
1 clove Garlic- minced
1 candy onions - sliced
Garden heirloom carrots – julienned
1 zucchini and Yellow squash - halved and sliced
1 green bell peppers – julienned
Italian eggplant - quartered lengthwise and sliced
Cucumber - halved lengthwise and sliced
1/4 C basil - shiffanod
Salt and pepper
For the sauce:
4 T brown sugar
T soy sauce
2 pinch red pepper flake
1 t fresh grated ginger, or 1/8 t ground ginger
2 T rice vinegar
2 T flour
1 1/2 t sesame oil or olive oil
In a large pot, boil salted water. When water comes to a boil, add the julienned carrots and cook for 2 minutes. While carrots cook, prepare a large bowl of ice water. Take the carrots out of the boiling water and plunge directly into ice water. This is called blanching. The boiling water will cook the carrots until they are just tender, and the ice water will shock the carrots, to stop the cooking process, so that they do not overcook. Set carrots aside with the other veggies. In a medium sized skillet, at medium heat, add olive oil or sesame oil. Sautee sliced onion for 1 minute. Next add the garlic, ginger, and pepper flake. Sautee these things for another minute. Once you have sautéed the spices, add the vinegar and soy sauce, and brown sugar. Next add the carrots, and squash. Cook on medium high for 2 minutes.. Add the green bell peppers and eggplant and sauté for another 2-3 minutes. Finally, add the cucumber and cook for one additional minute. When all of the vegetables are added and cooked to desired doneness, and coated in sauce, add in the 2 T of flour to thicken the sauce. Finish the dish with the basil and serve immediately. To Garnish the dish, add some thinly slice green onions or scallion, and some toasted sesame seed.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.