By Jessye Hipp

Bright green, fresh veggies can brighten up your winter season as well as your kitchen!

My CSA box from Johnson’s Backyard Garden, was bursting with fresh green veggies this week, which is why they are being showcased in this recipe to remind us that color does still exist, even in these dreary winter months.

This dish takes no time to prepare, and will feed a hungry crowd.  It is vegetarian and loaded with protein from the edamame, but you could always add sautéed shrimp or chunks of chicken if you prefer.  The addition of the Sriracha is welcomed in my house, especially when the temperatures outside are dipping below freezing… I like to kick up the heat in the food!  I hope you enjoy! 

Green Veggie Stir-Fry

Time: 20 mins  Serves: 6

1 box (8-10 oz) rice noodles

2 tbls vegetable/canola oil

Veggies:

1 onion, sliced thin

1 head of cabbage, thinly sliced

1 head of broccoli, trimmed into florets

1 ½ cups sugar snap peas, chopped into ½ in pieces (use snow peas if you prefer)

2 cups of edamame, shelled

Sauce:

2 garlic cloves, minced

1/4 cup low-sodium chicken stock

1/3 cup of low-sodium soy sauce

1/2 tbls sesame oil

1 tsp rice wine vinegar

1 tsp ground ginger

salt & pepper

Garnish:

3 scallions, thinly sliced

1/4 cup of cilantro, chopped roughly

2 tbls toasted sesame seeds

Sriracha (optional)

Cook the noodles to the directions on the box.  Drain, and rinse with cold water. Allow to sit.

Combine the “Sauce” ingredients together in a bowl.  Set to the side.

In a large skillet, or wok, heat the oil over medium-high heat.  Sautee the onions until they begin to soften.  About 6-7 minutes.



Add the broccoli and cook for another 3 minutes until the broccoli is bright green.



Add the cabbage and cook for another 2 minutes.



Add the “Sauce”.  Combine well.  Bring sauce to a boil, reduce heat to a simmer.  Simmer for 5 minutes.

Add the snap peas and edamame.  Cook for 3 minutes to warm through.

You can now allow the veggies and sauce to cool completely and toss with the noodles and serve as a cold salad.  Optional.

To serve hot, toss in the noodles, combine well until the sauce coats the noodles.

Turn off heat and top with chopped scallions, cilantro, and sesame seeds.



Top each serving with Sriracha if desired.

Enjoy!