Lemon Garlic Ginger Stir Fry


Lemon Garlic Ginger Stir Fry

Little did we know our eight-year-old (picky eater) boy likes snap peas! He relished in opening them with his fingers and licking out the peas then crunching happily on the pods. You’ll notice this stir fry is pretty saucy – that is per Max’s request. He likes the sauce in Asian dishes, and somehow manages to eat even the messiest things with his fingers! Despite constant reminders and prodding to use his spoon or fork, he managed to down a sizable bowl of this stuff sans utensils!

This stir fry was a little warm for such a hot Minnesota evening, but it has a nice ginger lemon freshness that fits well with summer. I decided not to use my food processor as I normally do, but to instead pull out the mortar and pestle. My thinking was to get the ginger and garlic oils out so the dish would hold a stronger flavor. It seemed to work. I also prepped all the veggies into bowls and made the sauce ahead. I find that stir frying is such a fast process, that it works better if everything is ready to toss into the pan.



1 tsp. sesame oil

1 tsp. canola oil


snap peas

baby bok choi

1 red pepper

5 cloves garlic

1 finger fresh ginger

1/2 lemon juiced

1 serrano chile pepper

1/4 cup soy sauce

2 Tbs. rice wine vinegar

1/2 cup water

1 Tbs. sugar

1 Tbs. cornstarch

Step One:

Chop each of the vegetables and set out in individual bowls near the stove.

Step Two:

Chop the garlic, ginger and chile pepper. Then smash the chopped seasonings in a mortar and pestle. Squeeze the juice of 1/2 a lemon into the mixture and stir.

Step Three:

In a lowball glass mix soy sauce, 1/4 cup water, rice wine vinegar, sugar and cornstarch.

Step Four:

Kick everyone out of the kitchen so you don’t overcook the veggies! Heat a large skillet or wok and add the sesame and canola oil. By the way, I never actually measure the oil going into the pan, so please use as much oil as you deem necessary for a nice coating. Toss in the broccoli and stir until it begins to turn bright green. This just takes a minute or two. Then add the bok choi and mix into broccoli. Then toss in peppers and peas. Mix the veggies for a half minute or so. Now, move the veggies away from a small spot of the bottom of the pan so you can do a quick saute of the garlic ginger concoction. Once these are in the pan, keep them moving as you do not want the garlic to burn. Once you smell the fragrance released, mix everything in the pan together and add the other 1/4 cup of water. You can add more if you want a more saucy stirfry. Your heat should be on high and the water should very quickly come to a boil around the edges of the pan. Once you see the water boil, add your sauce and mix well. Turn off the heat and serve immediately.

Swiss Chard, Baby Bok Choi and Broccoli Curry

IMG_2188Foxtail Farm Veggies – CSA Box Number One



It started to rain today! Yeah!!! That means our CSA boxes will be wonderful here in Minnesota this week and the next! We started off this spring with a drought, and lots of farmers and gardeners were worried, but when it rains like it did today, there’s hope! The only bad thing is that the farmers may have to deal with unfavorable work conditions as they pick and pack our lovely boxes. Let it be known that these boxes are highly appreciated!

My original idea for meal number three out of the CSA box would be a stir fry, but because of the rain, I opted for a Thai Curry instead. I love the warmth of soups with vegetables and that just seemed more appropriate on this foggy dreary day. It was also little humid today and I didn’t want to run the oven, so I decided to fry the tofu rather than bake it. The veggy curry and fried tofu made an amazingly delicious meal and there is just enough left over for a little reminder lunch tomorrow!

Spicy Tofu


Extra Firm Tofu cubed- I used Wild Wood Organic Super Firm

Canola oil – enough for about 1/16 inch in pan

2 cloves garlic

1 inch fresh ginger

1 tsp. garlic chile paste

1 tsp. soy sauce


Chop garlic and ginger in the food processor. Heat oil in a large skillet or wok. Toss in garlic and ginger for just enough time to turn fragrant, but not begin to crisp. You need to watch it carefully and stir carefully. I try to keep the garlic and ginger in a tidy pile, so when it is fragrant I can easily scoop it out. Scoop it out and set it aside in a bowl. It will later be mixed with the tofu. Keep your oil at a medium heat and toss in the cubed tofu. Let it brown up for a few minutes then turn to brown the other sides. The frying takes a few minutes and you do need to keep an eye on it. Continue to turn the tofu every few minutes so that each cube is lightly browned. When it is finished scoop the tofu out and place in a large mixing bowl. Toss in the lightly sauteed garlic and ginger as well as the chile paste and soy sauce. Mix carefully to evenly coat the tofu.

Vegetable Curry


1 Tbs canola oil

1 small head broccoli

10 stalks swiss chard

4 baby bok choi diagonal cut

2 cloves garlic minced

1 inch fresh ginger minced

1/2 cup white wine

1/2 cup coconut milk

1/2 cup soy milk

2 Tbs. Thai green curry paste

soy sauce to taste

Directions: You should have all the ingredients for this dish ready to go as timing is very important. You don’t want to overcook the vegetables. In a large skillet or wok, heat oil and add garlic and ginger. Saute until fragrant then add chopped swiss chard. Mix and let cook a few minutes until the leaves are wilted and bright green. Add the bok Choi and broccoli and stir in. Add white wine and let simmer briefly. Stir in coconut milk, soy milk and soy sauce. Finally, put in the green curry paste making sure it gets incorporated into the liquid. Serve immediately over rice. Enjoy!