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New Issue: Grow Magazine

A Stir-Fry Garden

comments (2) November 9th, 2009        
Ruth Ruth Dobsevage, Web producer
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Stir-frying is best done in a wok, but if you dont have one, a cast-iron skillet will do.Photo by Andreas D. under the Creative Commons license 2.0
Tatsoi is an Asian green that is robust enough to retain its shape and flavor when stir-fried.
Scallions are easy to grow and can be harvested anytime.Photo by YoAmes, under the Creative Commons License 2.0
Stir-frying is best done in a wok, but if you dont have one, a cast-iron skillet will do.Photo by Andreas D. under the Creative Commons license 2.0

Stir-frying is best done in a wok, but if you don't have one, a cast-iron skillet will do.

Photo by Andreas D. under the Creative Commons license 2.0
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Why stir-fry? It's an easy technique that is quick and healthful, and you don't really need a recipe. Best of all, you can use pretty much anything you grow in your stir-fry dishes. (I can't say that I've tried potatoes or beets, but that doesn't mean you can't.)

Here are some of my favorite stir-fry ingredients:

 Tatsoi    Chives    Thai hot pepper
Tatsoi   Chives   Thai hot peppers
         
 Snow peas    Scallions    Bok choy
Snow peas   Scallions    Bok choy
         
 Garlic    Broccoli    Filet beans
Garlic   Broccoli   Green beans
         
 Bell pepper    Kale    Carrots
Bell peppers   Kale   Carrots


If you prefer to cook from a recipe...
Our sister site FineCooking.com has a nice application for creating your own stir-fry recipe and a wealth of stir-fry recipes.

posted in: garlic, beans, peppers, greens, carrots, chives, broccoli, hot peppers
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Comments (2)

Ruth writes: yes, do try tatsoi. It grew very well for me this season, in the cool, rainy weather that passed for summer. And there's still some in my garden.
Posted: 9:59 am on November 16th
chisafin writes: I use chicken, flat pod green beans, summer squash or zuchinni, sweet peppers, yellow cauliflower or cabbage, carrots, a pinch of ginger, and soy sauce to taste. Yummy! The thing to remember is "anything goes" when it comes to a garden stir-fry. Love the tatsoi or bok choy suggestion, I think I'll grow some next year!
Posted: 5:52 pm on November 13th
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