< Return to Seasonal Recipes

Quick Stir-Fry


Use a high-heat oil in a wok or large saute pan, heat the oil and add some aromatics—diced garlic and onion (or the whites of the leeks), and heat for 30 seconds to 1 min. Add the items that take longer to cook, like the broccoli, stirring to coat the pieces well. Add your liquid ingredients– just soy sauce is fine or try this, it’s one of my favorite combinations—1/2 cup apple juice, a few tablespoons tamari, large spoonful of tahini (blended together before adding to the pan). Stir well and cover for 1-2 min to steam the veggies (cook until the broccoli is bright green). Add the greens—finely chopped is best (If you dislike the spiciness of mustard greens, try adding just a leaf or two finely chopped with other greens. It adds a nice flavor without overwhelming the dish). Stir for another minute and serve alone or over rice.

Daikon Salad:
2 cups julienne cut daikon, 1 tsp salt, 1 tbsp rice vinegar, 2 tsp sugar, 1 tsp sweet rice wine (mirin)


  1. Place the cut daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes (the salt pulls out water).
  2. Squeeze out excess water and then rinse well with cold water. Drain.
  3. In a saucepan, combine the rice vinegar, sugar and rice wine, cook over med heat, while stirring, until the sugar dissolves (1-2 min).
  4. Transfer the daikon to a bowl and pour the rice vinegar mixture over.
  5. Shake (if the container has a lid) or stir well to combine. Chill for 20 min before serving.

Optional: Add shredded carrots. Also excellent topped with crushed peanuts.