Saturday, June 11, 2011

Not a CSA Recipe: Garlic Shoots and Sweet Potato Stir Fry

Callie and Mau take a nap while I cook.


Garlic Shoot & Sweet Potato Stir Fry

This isn't a CSA-specific recipe, but rather a recipe that I came up with to use up bits of ingredients that I had left in the kitchen! Also, those long, just slightly curled green strands of  garlic shoots at the Korean market overwhelmed my curiosity and I had to try to make something with them. This is a fairly simple recipe, but because you have to stir fry a couple things separately, it will probably take a solid 45 minutes to make. Also note, the pork in this recipe can be happy left out to make it vegetarian. I only used it because I had a small amount leftover from making mandu earlier in the week.

Serves 4 with steamed rice on the side

1 bunch garlic shoots (about 3/4 lb), cut in to 2" lengths
3 cloves garlic, minced
1 lb sweet potatoes, peeled and cut in to 1" chunks
1 block firm tofu cut in to 1" chunks
1 onion, cut in to fat 1" chunks
1/2 lb ground pork
1 tsp Siracha
1 tbs low sodium soy sauce
1 tbs mirin (or white wine in a pinch)
2 tsp rice vinegar
1/2 tsp freshly ground pepper
1 tsp + 1 tbs + 1 tbs canola oil (divided)

1) Bring a small pot of water to a boil and parboil the sweet potato chunks for 5-7 minutes or until not-quite-done. Drain.

2) Heat a large wok or skillet over medium heat. When hot, add the ground pork and fry until lightly browned, breaking up as much as possible with a wooden spoon. (The wooden spoon helps so much for this!)  Maybe 5 minutes or so.

3) Using a slotted spoon, remove the pork and place it on a paper towel to drain.

4) Add 1 tsp oil, let heat over medium high heat, then add the tofu chunks, cooking until browned and crisp on all sides. It helps to let them sit for a minute or two between stirring to get a good crisp. 7-9 minutes.

5) When they're done, scoop the tofu chunks out with the slotted spoon and set aside.

6) Add 1 tbs oil, let heat, then add the potato chunks. Using the same wait-between-stirring technique as the tofu, fry until golden on all sides, 6-10 minutes. 

7) Scoop the potatoes out with a slotted spoon and set aside as well. 

8) Add the last 1 tbs of oil, let heat over medium heat and add the green garlic shoots. (These delicious oddities seemed to be prone to being fibrous when undercooked.) Cook for 5 minutes. 

7) Add the minced garlic and the onion chunks. Cook for an additional 4-5 minutes, until the onion starts to turn golden and soft.

8) Add the pre-cooked pork, tofu and potatoes along with the mirin. Cook, stirring for 1 minute.

9) Add the soy, Siracha, pepper and rice vinegar. Cook for an additional 1-2 minutes, stirring, until everything is heated and mixed. 

10) Taste for salt, add a bit of salt if you want, and you're done!

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