July 7, 2020

Market Stirfry

Market Stirfry

Janine Pineo Photo | Market Stirfry

Stirfry is one of those dishes that can be whatever you want it to be. If you adapt it to the season and use vegetables that are readily available, the melange of ingredients ebbs and flows and the flavors are never the same.

This particular one was the result of shopping at the Hampden Farmers’ Market. Two of the farmers had a plethora of spring vegetables, with a couple of surprises. With the exception of the onion, the fresh vegetables came from Parker Family Farm of Newport and Living Land Farm of Winterport.

As for the sauce, I use whatever is on hand from the store or make something up if I have fresh herbs and plenty of garlic on hand. The idea is to enhance the flavors, not drown them.

This can be your vegetable dish or it can be your main meal, adding either tofu (we prefer fresh, not fried), tempeh or a meat: chicken, pork or beef. The meat can be quick fried in a bit of olive oil before and then set aside while the vegetables cook, combining the meat and sauce into the mix at the end. Then serve it with rice or noodles.

In this instance, the stirfry was the vegetable dish, served with grilled burgers made with beef from Boyd Brook Farming Inc. of Frankfort , which also sells at the Hampden market every Friday afternoon from 2-6 p.m.

Market Stirfry

1 medium pac choi
2 small broccoli crowns
4-6 summer turnips
4-6 spring carrots
1/4 lb. snap peas
1 large onion

Wash all vegetables. Chunk the onion and turnips. Separate the broccoli florets from the crowns. Slice or cut into matchsticks all the carrots. Roughly cut up the pac choi, including the leafy areas. Remove the stems from the peas.

In a large fry pan or wok, pour about 2 tbsp. olive oil. Heat on medium-high heat and when hot, carefully add the onion, stirring frequently. There should be some sizzle when you add the onion.

When those have cooked for a minute (no more than two), add the carrots and turnips. Stir frequently.

Add the broccoli florets after a couple more minutes and stir. After a minute or so, add the pac choi and the peas.

Stir the mixture, let cook for a minute and then add your choice of sauce. Keep tossing the mixture to coat the vegetables with sauce and cook until the desired crispness of the vegetables is achieved.

If you like the vegetables hot and crisp, then don’t cook much longer than a minute or two after adding the sauce. The longer you cook, the softer the vegetables get.

Serve hot.