FoodPrints from the journal of Zoie, 3rd grade 40

from the journal of
Zoie, 3rd grade
About FoodPrints….
Apple Beet Salad….
Bean and Vegetable Chili…
Broccoli Pasta...
Moroccan Carrot Salad...
Potato Chive Soup...
Swiss Chard Frittata...
Vegetable Stir Fry...
Black Bean Dip…
Great Greens…
Sweet Potato Quesadilla…
Pasta with Greens & Ricotta…
Salad Dressing…
Indian Spiced Lentils & Kale with
Cucumber Yogurt Sauce...
Sweet Potato Salad…
Squash Soup…
Tuscan Kale Salad…
About FRESHFARM Markets
This book represents a collection of recipes,
journal entries and photos from the 2009-2010
FoodPrints curriculum.
About FoodPrints...
FoodPrints is a program of FRESHFARM
Markets where an edible garden integrated into the
curriculum inspires children to learn about where
food comes from and how important it is to eat fresh,
healthy, seasonal foods.
The name “FoodPrints” is a take
-off on the term carbon foot
print. Like a footprint in the
garden, a hand print in the soil or
fingerprints in the kitchen, we want children to learn
about their food “prints” that are essential to
growing and eating fresh, seasonal foods that are
good for personal health and the health of the planet.
The FoodPrints program was founded in 2005 thanks
to a gift from a young couple who shopped regularly
at the Dupont Circle FRESHFARM Market. From 2005
to 2008, FRESHFARM Markets reached over 300
children in six D.C. schools through presentations by
local growers about regional farming and chefs
cooking with seasonal foods some of which were
harvested from our gardens. We took class field trips
to nearby farms, including the National Colonial Farm,
the Ecosystem Farm at Accokeek and the
Chesapeake Bay
Foundation’s Clagett Farm.
More about FoodPrints...
About FRESHFARM Markets
FRESHFARM Markets is a 501(c)3 nonprofit organization of the
Chesapeake Bay region dedicated to supporting local farmers,
protecting threatened farmland and creating a new urban-rural
partnership by operating 11 producer-only farmers markets in
DC, Maryland and Virginia. Our mission is to connect citydwellers with farmers and their locally-grown food, educate the
public about food and farming issues and provide vital economic
opportunities for farmers.
In addition to our farmers markets, FRESHFARM Markets runs
an educational Chef-at-Market program, collaborates with local
hunger-relief organizations through our gleaning partnerships,
and connects school children with local food and agriculture
through the FoodPrints program.
To find out more about FRESHFARM Markets visit
FoodPrints kids learn to prepare (and enjoy)
seasonal recipes.
Tuscan Kale Salad
(This recipe is based on a recipe published in The New York
Times. It was overwhelmingly our student’s favorite this year).
2 bunches Tuscan kale (also known as black or
Lacinato or Dino kale)
1 garlic clove, finely chopped
6 tablespoons extra virgin olive oil
juice squeezed from 2 lemons
½ teaspoon salt
black pepper, to taste
¼ cup plain bread crumbs
¼ to ½ cup finely grated cheese such as Parmesan,
Romano or Asiago.
1. Gently rip out the kale stems with your fingers and
throw away. Stack up the kale leaves or roll them
together and slice into ¼ to ½ inch wide ribbons.
2. Place kale in a large bowl.
3. Using a microplane or the smallest side of a cheese
grater, grate the garlic. Transfer garlic to a small bowl
and whisk in the olive oil, lemon juice and salt.
4. Pour dressing over kale and toss well to thoroughly
combine. (The dressing will be thick and need lots of
tossing to coat leaves. You may even want to use
your hands to massage it into the kale leaves.)
5. Let salad sit for at least 5 minutes so that the lemon
juice can tenderize the kale leaves.
6. Sprinkle with the bread crumbs and cheese and
toss to mix.
In 2009, FoodPrints found a home at Watkins
Elementary School (Ward 6, Capitol Hill) where the
principal was interested in expanding the edible
school garden and having the first and third grade
teachers integrate the garden into their classroom
lessons—from art to science, math, social studies,
physical education and writing.
Essential to our FoodPrints program at Watkins
Elementary School are Master Gardener Barbara
Percival who has been the school’s “garden lady” for
over ten years and Jennifer Mampara, our FoodPrints
Coordinator, who works with the first and third grade
teachers to use the garden and its harvests in their
lesson plans. FRESHFARM Markets also owes a
special thanks to Watkins’ principal and assistant
principal, Mr. Eatman and Dr. Shanklin. At Watkins,
we have classroom space for lessons about local
foods (sometimes including a farmer or two) and
cooking demonstrations.
The FoodPrints program has received funding
from the Capitol Hill Community Foundation, the
Philip Graham Fund and generous individual donors.
An outdoor classroom space, complete with a new
fence, will be completed in 2010.
For more information, please see:
Apple Beet Salad
2 apples
2 medium beets
½ cup olive oil
¼ cup balsamic vinegar
1 clove garlic mashed through a microplane or the
smallest holes in a grater
about ½ to 1 teaspoon salt to taste
about 1 tablespoon brown sugar to taste
Core the apples and peel the beets. Grate them on a
box grater or with the grating attachment of a food
processor. Put grated apples and beets in a large
3. Mix in squash puree and apple juice and heat until
soup is hot, about 5 minutes.
5. Puree the soup, either in a food processor or with
an immersion blender.
6. Add salt and pepper to taste. Add brown sugar if
it isn’t sweet enough.
—This can be made with any type of solid winter
squash – butternut and buttercup are especially
good. To make the puree, cut the squash in half and
remove all seeds. You can either steam the squash
halves over hot water or bake them cut side down
with a little water on cookie sheets until the squash is
soft enough to be easily scooped out. Let cool, then
scrape the flesh off the skin. Discard the skin and
mash the flesh into a puree.
—If you like, serve
with a tablespoon of
plain yogurt and
roasted sunflower
seeds on top. Or,
mix lime juice and
cilantro into plain
yogurt for a
gourmet treat to
plop on top of your
Put all the salad dressing ingredients in a jar and
shake well. This is more dressing than you will need.
Pour in just enough dressing to coat the apples and
beets, but not enough to drench them. Mix well.
broccoli from the
journal of Isaac, 1st
Bean and Vegetable Chili
Squash Soup
Serves 6-8
6 T. olive oil
1 ¼ cups chopped onion
1 ½ cups chopped apples (about 3 apples)
About 2 T mild curry powder (add more or less depending on your tolerance for spice)
6 cups water or chicken broth
6 cups puree from winter squash (see note)
1 ½ cups apple cider or juice
salt and pepper to taste
1 T brown sugar (optional)
1. Heat the olive oil over medium high heat in a large
stock pot. Add the onions and cooking, stirring
occasionally for five minutes until they are soft and
translucent. Add the apples and curry powder.
Stir frequently so curry powder does not burn. (If
it browns and little and sticks to the bottom of the
pot, that is fine. This builds flavor that will mix into
the broth when you add it.)
2. After a few minutes, when the curry spices smell
delicious, add the water or chicken broth to the
pot. Bring to a boil, cover and then turn down the
heat to medium or low and simmer for 15 to 20
minutes, or until apples are soft.
You can use dry beans that you cook yourself or
canned beans for this recipe. It is much less
expensive to use dry beans, and it is simpler than you
might think.
To use dry beans…
1 cup dry black beans
1 cup dry kidney beans
Rinse the beans and sort through for any little stones.
Put beans in large pot and cover with water by at
least 4 or 5 inches. Allow to soak overnight.
In the morning rinse the beans in a colander and put
back in the pot. Add water to cover by at least a few
inches. Bring to a boil, then turn down heat to a
simmer. Stirring occasionally, allow to cook until
tender, about 1 1/2 hours.
To use canned beans…
2 cans of black beans
2 cans of kidney beans
Open cans and pour beans into a strainer. Rinse well
with water and set aside until you are ready to add to
the chili.
Sweet Potato Salad
3 T olive oil
1 medium yellow or red onion, chopped
3 cloves garlic, minced
2 red or green peppers, chopped
Any other vegetables you would like, such as
mushrooms, fresh or frozen corn, etc…
Put at least a few tablespoons of olive oil in a large pot.
Heat over medium high heat, add the chopped onions
and stir. After about 5 minutes, add the peppers and
garlic. Stir and cook for another 5 minutes and then
add any other vegetables you are using. Corn and
mushrooms are especially good.
2 or 3 T chili powder
1 T ground cumin
1 t ground coriander
1 t dried oregano
Add the spices to the vegetables. Stir well to mix and
cook for 3 or 4 minutes, being careful not to let the
spices stick and burn.
1 jar or can strained tomatoes (24 – 28 ounces)
1 or 2 large, fresh tomatoes, chopped – or 1 box or can
diced tomatoes (about 28 ounces). (Or, use another jar
of strained tomatoes).
Add tomatoes to vegetables and spices and mix well.
(This recipe is adapted from The Moosewood Restaurant Cooks
At Home, by the Moosewood Collective)
2 large or 4 small sweet potatoes, peeled and cut
into ¼ inch cubes
3 scallions, sliced into small pieces – use both the
green and white parts of the scallions
2 tablespoons parsley, chopped
½ to 1 cup ricotta cheese
salt and pepper to taste
1 ½ tablespoons red or white wine vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon honey
¼ cup olive oil
1. Steam the chopped sweet potatoes until they are
tender, but not mushy. Watch them carefully, or you
will wind up with sweet potato mash instead of sweet
potato salad! Allow the sweet potatoes to cool
slightly in a bowl, and then add the scallions and
2. Mix the ricotta with salt and pepper to taste and
set aside.
3. Put all the dressing ingredients together and shake
or whisk until combined. Pour the dressing over the
sweet potato mixed and toss gently to combine.
4. Drop spoonfuls of the ricotta all over the top and
Indian Spiced Lentils with
Cucumber Yogurt Sauce (continued)
1. Peel the cucumbers, slice them in half, and
scrape out the seeds with a small spoon. Chop the
cucumbers into small pieces and put in a medium
2. Add the yogurt, garlic, about half the lemon
juice, and a few sprinkles of salt. Mix well and
taste. Continue to add lemon juice and salt until it
tastes good to you.
3. Enjoy this with rice on the bottom, kale and
lentils on top of the rice and a big plop of
cucumber yogurt sauce poured over the top. It
makes a
Salt, pepper and sugar to taste
Add cooked, rinsed beans and salt and pepper to
taste. Turn chili down to low. Add one teaspoon
sugar to counter the acidic taste of the tomatoes.
Taste to see if more is needed and add just a little
at a time until the acidic taste is gone. (Don’t add
too much! You don’t want sweet chili!) When the
flavors have blended and you are happy with the
taste, serve. It is fine to eat this right away, or to
let it simmer on low for another 30 minutes. Add a
little water if it is too thick for you.
Toppings and Accompaniments
slices of lime
shredded cheddar cheese
sour cream or plain yogurt
whole wheat pita bread to eat on the side
Serve this with toppings of your choice. With
whole wheat pita bread on the side, a green salad
and some fruit, it is a delicious meal.
from the journal
of Celia, 1st grade
harvesting huge
4 tablespoons butter (or 2 tablespoons butter and 2
tablespoons olive oil)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dry mustard
4 cloves garlic, minced
4 teaspoons minced fresh ginger
In a separate pan, heat the butter until it melts.
Add the coriander, cumin and mustard and cook
for about a minute, stirring often. Add the garlic
and ginger and cook for another minute or two
until it is very fragrant. Add this spice mixture to
the lentils and mix well.
2 big bunches kale
Pull the kale leaves off the stems and discard the
stems. Wash the leaves well and then chop into
small pieces. Add the kale all at once to the hot
lentils. Tturn the heat back on to medium-high and
cook for about another 5 to 10 minutes – or until
the kale is as tender as you would like it to be.
Cucumber Yogurt Sauce
1 large or 2 small cucumbers
2 to 3 cups plain yogurt
1 clove garlic, minced on a microplane or on the very
smallest side of a grater
1 lemon, juiced
salt to taste
continued on next page...
harvesting sweet potatoes and preparing greens.
Salad Dressing # 2
Sweet Balsamic Vinaigrette
1 cup olive oil
½ cup balsamic vinegar
1 clove garlic mashed through a microplane or the
smallest holes in a grater
about ½ to 1 teaspoon salt to taste
about 1 tablespoon brown sugar to taste
Put all ingredients in a jar and shake well!
Indian Spiced Lentils & Kale
with Cucumber Yogurt Sauce
Lentils and Kale
If you would like to eat this dish on top of brown rice, start
cooking it before you begin so that it will be ready when the
lentils are finished.
2 cups red lentils
1 teaspoon salt
7 – 8 cups water (you can add more or less depending
on how soupy you want it to be)
Measure the lentils into a colander. Sort through
them to pick out any little rocks or pebbles and
then rinse them well under cold running water.
Place the lentils in a large stock pot and add the
salt and water. Cover and bring to a boil. Turn the
heat down to a simmer and cook for about 15
minutes, or until the lentils are tender and just
beginning to fall apart.
Broccoli Pasta
1 pound pasta (rotini or fusili work well)
While you prepare the rest of the ingredients, bring
a pot of water to boil and cook and drain the pasta.
¼ - ½ cup olive oil
4 cloves garlic, grated or minced
Heat the oil in large pot or pan over medium high
heat. Saute the garlic in the olive oil for a minute –
or until it becomes fragrant. (Do not let it brown.)
red pepper flakes (optional)
If you would like, sprinkle in some red pepper
about 2 large heads broccoli, chopped into very
small pieces.
1 or 2 red bell peppers, chopped
Add the chopped broccoli and red peppers. Mix
well with the hot oil and cook until it is tender, but
not too soft.
salt and pepper
Parmesan or Romano cheese
Season the broccoli mixture with salt and pepper
to taste. Mix in the cooked pasta and add the
amount of cheese you would like.
Pasta with Greens and Ricotta
5. Puree the greens with the nutmeg and ricotta in a
food processor. Add more salt and pepper to
6. As soon as you drain the cooked pasta, mix it with
the sauce.
7. Serve with any of the toppings you like.
Salad Dressing # 1
Ranch Dressing or Dip
Fresh herbs are essential for the flavor of this dressing; do not
use dried herbs.
½ cup buttermilk
½ cup mayonnaise
6 tablespoons sour cream (this is optional, if you
want it to be thick like a dip, the sour cream helps, as
dressing it is just as good without it)
1 tablespoon minced shallot or red onion
1 tablespoon minced fresh cilantro or dill
1 clove garlic , minced
1 teaspoon fresh lemon juice
pinch of sugar
½ teaspoon table salt
¼ teaspoon ground black pepper
from the journal of Aden, 3rd grade
Whisk all of the ingredients together in a bowl until
smooth. If you keep this covered and in the fridge, it
will keep for 5 days. Just whisk to recombine before
Pasta with Greens and Ricotta
•1 pound whole wheat, curly pasta (fusili)
(Even if you aren’t used to eating whole wheat pasta, you will
probably like it in this recipe.)
•2 BIG bunches greens
(Good ones to choose are watercress, spinach and chard. We
like to use at least two different greens mixed together. Once
you cook the greens and grind them up, they shrink, so this
recipe can absorb a lot of them.)
• 2 – 3 cloves garlic,
optional toppings to
choose from:
• at least 3 tablespoons
• toasted walnuts
olive oil
• marinated sundried or
• salt and pepper
oven roasted tomatoes
• ½ teaspoon nutmeg
• cherry tomatoes
• about 1 pound ricotta (use
• Parmesan cheese
more or less depending on
• roasted red peppers
what you like)
1. Put a large pot of water on to boil.
2. While you wait for the water to boil, wash the
3. When the water boils, cook the pasta.
4. Then, sauté the garlic in olive oil for just a minute.
Add the wet greens and stir well with tongs as you
add them to coat them in hot oil. (This helps them
stay bright green.) Saute, stirring often until they
are just wilted. Season with salt and pepper.
Moroccan Carrot Salad
2 tablespoons raisins or currants
½ teaspoon ground coriander
½ teaspoon ground cumin
½ cup orange juice
2 tablespoons red wine vinegar
1 tablespoon plain yogurt
2 teaspoons honey
½ teaspoon salt
½ cup extra virgin olive oil
2 pounds carrots, peeled and grated
a handful of fresh cilantro leaves, removed from
the stem and chopped
a handful of currants or raisins
1. Put all the ingredients except for the olive oil in the
food processor. Grind them together until they form
a smooth paste.
2. With the machine running, slowly pour in the olive
3. Put grated carrots, currants or raisins, and cilantro
in a large bowl. Toss with the dressing and serve.
Potato Chive Soup
(This recipe was adapted from
If you don’t have an immersion blender, regular
blender or food processor, you can just chop all the
ingredients very finely, and then use a potato masher
at the end to mash it together. In this case, the soup
will be chunky instead of smooth but will taste just as
With a piece of bread and cheese and a fresh salad or
steamed broccoli or greens, this makes a lovely meal
that your whole family will enjoy.
2 tablespoons butter or olive oil
1 medium onion, 3 shallots, or 2 leeks, chopped
2 tablespoons dry sherry or white wine
1 1/2 pounds potatoes, peeled and cut into 1/2-inch
dice (about 4 cups)
2 cups chicken or vegetable broth
1 teaspoon salt
Pepper to taste
1 to 1 ½ cups milk
1 bunch fresh chives, chopped
1. Heat butter or oil in large saucepan over mediumhigh heat. Add onion; sauté until golden, about 5
minutes. Add sherry or wine and potatoes. Stir,
cooking until the sherry or wine evaporates, about
30 seconds.
2. Lay a tortilla in a flat pan over medium high heat.
Put ½ to ¼ cup filling on half of the tortilla and fold in
half. Cook a few minutes on that side, until the
tortilla is crispy, but not burned. Flip to the other side
and cook again until that side is crispy as well.
3. Top with salsa and sour cream if you like.
You can also just serve the filling in a bowl with warm
tortillas on the side. Kids love scooping the filling into
their own tortillas and rolling them up. This is an
easier way to eat this filling if you don’t want to
bother with making quesadillas, and makes a great
snack. For a complete meal, serve these quesadillas
with a green salad or cooked greens on the side. I’ve
also had them with slices of grilled chicken inside,
which is delicious.
from the journal of
Jayelle, 3rd grade.
Sweet Potato Quesadilla
(This recipe is adapted from The Moosewood Restaurant Cooks
At Home, by the Moosewood Collective)
1 ½ cups finely chopped onions
2 garlic cloves, minced
3 tablespoons olive oil
4 cups peeled, grated sweet potatoes (about 3
medium potatoes)
½ teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
salt and pepper to taste
1 – 2 cups grated sharp cheddar cheese
1 bunch cilantro, stems removed, leaves chopped
whole wheat tortillas
sour cream
1. Sauté the onions in the olive oil until they are soft
and beginning to brown. Add the spices and garlic
and stir until they are fragrant and just beginning to
brown and stick to the bottom of the pot. Add the
grated sweet potatoes and mix well. Cover and cook
for about 10 minutes, stirring frequently to prevent
sticking. (You may need to add a little water with the
sweet potatoes if they are sticking.) When the sweet
potatoes are tender, add salt and pepper to taste and
remove the filling from the heat. Stir in the grated
cheese and the cilantro.
2. Add stock, salt and pepper to taste. Bring to a boil.
Reduce heat to simmer; cover and cook until
potatoes are tender, about 15 minutes.
3. Turn off the heat and add the milk and chives.
Blend together with an immersion blender, or ladle
into your blender or food processor and blend until
from the journal of Jadyn,
1st grade
Swiss Chard Frittata
recipe by Janis McLean, executive chef at 15ria Restaurant in
Washington, DC
“This is one of my favorite quick suppers --- serve this frittata
with a loaf of crusty bread and a nice green salad and you can
have dinner on the table in nothing flat!! Also lovely on a brunch
table ---it can be served room temperature, so it is perfect for
entertaining, as it can be done ahead!” - Janis McLean
½ bunch of Swiss chard
1 large white onion
4 tablespoons butter
8 eggs
1/3 cup of grated of Swiss cheese
2 pinches salt
1 good grind of the pepper mill
1. Preheat oven to 4000 F.
2. Wash the Swiss chard leaves in a large bowl of cold
water. Peel the leaves off of the stem and then
chop the stem sections into a small dice. Take the
remaining leaves and stack one on top of the other
--- roll it up --- and cut into 1/8 of an inch “ribbons”.
from the journal
of Jayelle, 3rd
3. Slice the onion in half, and cut it into half moons. In
a large skillet, melt two tablespoons of butter and
add the onions. Slowly cook the onions until they
are soft --- at first they will exude a bit of liquid --stir from time to time and continue
Great Greens
How to simply prepare greens of all kinds at home
1. Wash and chop greens. Remove stems if they
are tough.
2. Mince some garlic.
3. Put olive oil in large pot and heat until very hot.
4. Add greens with tongs, turning quickly to coat
with oil. (This keeps them from discoloring
while they cook.)
5. Add minced garlic and mix well with the tongs.
6. Add a little water to help it steam and so it
doesn’t stick, and cover.
7. When they are as tender as you like them, add
lemon juice, red wine vinegar or balsamic
vinegar, according to your taste. Add salt and
(If you are preparing Asian greens, you might try
using sesame oil instead of olive oil, adding ginger
along with the garlic, and using either rice wine
vinegar or soy sauce instead of lemon or balsamic
to cook over low heat until they look “melted”
(i.e. translucent). Turn up the heat to medium and
cook until the onions are caramel colored --- you
will have to stir from time to time. If they look like
they are going to burn before they caramelize, add
a splash of water and stir up all the brown “bits”
stuck to the pan to incorporate.
4. Heat a 9’ skillet over medium-high heat until hot,
but not smoking (3 minutes). Toss in the remaining
butter – it should sizzle. When the foaming
subsides, add the diced chard stem and cook over
brisk heat until tender (about 1 ½ to 2 minutes).
Meanwhile break the eggs into a medium sized
bowl, add the Swiss cheese, salt and pepper and
whisk until thoroughly blended.
5. Add the chard leaf ribbons in the pan and cook for
a minute until wilted. Turn the heat down to low,
and then pour in the egg mixture - it should sizzle
when it hits the pan. Add the caramelized onions.
Using a heatproof rubber spatula, gently draw in
the base of frittata as it sets --- pulling in from the
sides toward the center --- working your way
around the outside circle of the pan --- in a clover
leaf pattern --- this will allow what is unset to flow
to the bottom of the pan. Once you have made two
complete passes around, stop or you will have
scrambled eggs, not a frittata.
from the journal
of Georgia, 3rd
6. Place the pan in a 4000 oven, and cook until the
frittata is set through (about 3 minutes). Place a
heatproof plate over the pan, and carefully tip it
over to remove the frittata (what was the bottom,
is now the top!). Then carefully slide it back into the
sauté pan --- set it back in the oven for 1 minute to
allow the bottom side to set. (Or, you can just turn
on the broiler to finish the top.)
from the journal of Josh,
3rd grade
7. Remove from the oven. Slide out onto a plate. This
also makes a lovely snack if you cool it to room
temperature and serve, cut into wedges.
©Janis McLean, all rights reserved
Black Bean Dip
2 cans black beans (15 ounces), rinsed and drained
(or you can use 1 cup dry black beans and cook
them yourself)
1 cup grated carrot
¼ cup fresh lime juice (about 1 lime – you can double
this if you like lime a lot)
¼ cup finely chopped green onions
¼ cup chopped fresh cilantro
1 teaspoon minced garlic
¼ teaspoon salt
1. Pulse the beans in a food processor until they are
smooth. Transfer to a mixing bowl.
harvesting cowpeas in
the garden
2. Add the rest of the ingredients and mix to combine.
Serve with tortilla chips or warm, whole wheat
tortillas to scoop it into.
from the journal of Adam, 1st grade
from the journal of Ceneria, 1st grade
Vegetable Stir Fry
Think of this recipe as a guide rather than a prescription. You
can really use any vegetables you have on hand, the ones listed
below are just suggestions. If you want to add chicken, this can
be done easily. Just cut one pound of boneless, skinless chicken
breast into bite size pieces, toss it with a tablespoon of soy sauce
and a tablespoon of cornstarch. Stir fry it in sesame oil over
high heat until it is cooked through and set aside. Use the same
pan to prepare the vegetables as follows, and then add the
chicken just before you mix in the sauce.
To make this a meal, put some brown rice on the
stove to cook before you begin. That way it will be
ready to pile your stir fry on top of.
sesame oil
1 onion, cut in half and then into one inch square
4 carrots, peeled and cut on the bias (diagonally)
Large handful of sugar snap peas or snow peas,
strings removed
1 large bunch greens (spinach, bok choy, tatsoi, etc.),
chopped into bite sized pieces
2 cloves garlic, minced
1 inch piece of ginger root, minced
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water or broth
1 teaspoon sherry cooking wine (optional)
1 teaspoon sesame oil
1 teaspoon corn starch
1. In a small bowl, whisk together the oyster sauce,
soy sauce, water, sherry, sesame oil and corn
starch. Set aside.
2. Heat a few tablespoons of sesame oil in a large pot
over high heat.
3. Add the onions and stir fry for a minute.
4. Add the carrots and continue to cook, stirring all
the time, for another minute.
5. Add the snap peas and stir fry for 30 seconds.
6. Clear a space in the center of the pan/pot and put
another teaspoon or so of sesame oil in it. Give it
about 30 seconds to heat up, and then drop the
ginger and garlic into it. Stir fry these spices in
that oil until they are fragrant – about 15 seconds,
and then mix them into the rest of the vegetables.
7. Add the greens you are using and stir fry for
another minute – or until they wilt and become
slightly tender.
8. Add the sauce, stir well to combine and give it
about 30 seconds to thicken.
9. Serve immediately on top of the rice you have