So when Chef Kajsa Alger posted this:
|My ReGram of Chef Kajsa's yumminess on my platter.|
I had just been to my favorite Asian Market to pick up some coconut creme for a special creation (sure to be chronicled here later...), so really, the main thing that popped into my head was that I had a nice package of rice noodles. Having been to the tailgate market on Saturday, I knew I also had veggies, so it was just a matter of putting them together.
|Softening the onion, fennel bulb, ginger, and turmeric.|
|The rest of the players: shaved carrot and sweet potato, thin cuts of kale,|
snap peas, broccoli stems, zucchini, and squash. Plus broccoli flowers and
oyster mushrooms. True vegetable delight!
|My roped platter holds the Veggie Delight beautifully, and I've got|
meals and parts of meals for the rest of the week!
This makes a nice pile of noodles! Easily feeds 2-4, depending on how hungry the eaters, and if you decide to add a protein or other sides. Of course, I'm already planning for the leftovers...
1/2 cup thinly sliced onion
1/2 cup thinly sliced fennel bulb
1" piece of ginger, sliced thin and chopped
1" piece of fresh turmeric, sliced thin and chopped
8-10 leaves of lacinto kale leaves (long/flat), thinly sliced
1 small head of broccoli, about 4-5 stalks: cut at the crowns, and thinly slice the stalks
(peel tough outer skin if necessary)
1 small (about 5") carrot, shaved into strips with a vegetable peeler
1/2 cup shaved (use the peeler) sweet potato
1 cup thinly sliced zucchini and yellow squash
About 5 oz. thin rice noodles - the kind you soak in warm water, and then add to stir-fry.
1 1/2 TBSP sesame oil
2 tsp pomegrante molasses
1 tsp rice wine vinegar
generous squirt sriracha
generous pinch of salt
pinch of date sugar
Place the rice noodles in a bowl large enough to cover the rice completely with warm water. Do that, and set it aside while you cook the veg.
Heat a wok or large saute pan over medium heat (or just below medium) and saute the onion, fennel bulb, ginger, and turmeric until soft and fragrant (about 5 minutes). Toss in a pinch of salt, then add the kale, carrot, sweet potato, and broccoli stems. Raise heat just a bit (to medium, or just higher than that) and continue to saute/stir for another 3-4 minutes, or until the kale is wilted. Add the broccoli crowns and squash, and continue to stir/saute for another 3-4 minutes.
Mix the first four ingredients of the dressing together, then taste. Add some salt, taste again, then add some date sugar if it needs balance. Whisk it hard (or put it all in a jar and shake it hard!). Find your happy place by taste.
Drain the noodles, then add them in small tong fulls, folding together with the veg to get them incorporated and 'unclumped' if necessary. Drizzle the dressing on top, and lightly toss the noodles and the veg together to thoroughly incorporate and coat with dressing. Put the lid on and let the noodles steam in the veggie mix for 2-3 minutes, then remove from the heat.
Great as is for a light lunch, or add the protein of your choice to make it a bit heartier. And I already see an 'over easy scramble' with some of the leftovers in my future.