This year I am making a concerted effort at actually using up all the veggies I get from the CSA. We get a full share, which is a lot of veggies, even for two vegans! Delivery is every week, so unless I’m careful, I end up with a backlog of kale or lettuce. Things only last so long, and in the past I have regrettably found mushy bags of unidentifiable greens at the back of the fridge. This year I am enlisting the motivational powers of putting it all out there on the blog to make sure I actually use all the wonderful vegetables!
So, here is how I used up several green onions and two entire heads of Pac Choi to make a quick, easy, and healthy dinner. Sorry, there isn’t really a recipe since it was improvised and I didn’t really measure anything.
I love the colors in these onions- purple and green together are one of my favorite combinations! I only used two of these in this dish.
Sauteeing the thick parts of the pac choi with the bulb parts of the onion and about five cloves of garlic.
Added some leftover marinade from some banh mi I made on Sunday. (Banh mi are Vietnamese sandwiches that are delicious and are perfect for picnics). The marinade has tamari, rice vinegar, garlic and lemongrass.
Also added some vegetarian oyster sauce and sambal olek (chili pepper paste, commonly referred to in my household as “Rooster Sauce”)
In go the green tops of the onions, and then the green tops of the pac choi. The bottom parts of these vegetables take longer to cook so you want to start them first, otherwise you’ll have either crunchy bottom parts or overdone top parts.
It looks like a huge pile of greens when you first put them into the wok, but they cook down very quickly. They release a lot of water, so I added some cornstarch slurry after this photo was taken to thicken the sauce a bit more. I also added a dash of sesame oil. I considered adding some tofu, but decided to keep it simple.
Served with some brown basmati rice in a big bowl.
Topped with radish kimchi (from a jar, although I do want to make my own one of these days!). Be careful if you’re vegetarian and are buying kimchi- a lot of it has fish or shrimp in it. I use Sunja’s Kimchee, which I bought at Essene.