This Week's Box

For the Twin Cities this week, we will send:

Green Garlic; Pea Vine; Arugula, Saute Mix or Spinach; Broccoli; Hon Tsai Tai; Rhubarb; Asparagus; Radishes; Salad Mix & Burdock (the Choice Item).

Our Wisconsin CSA members will get much the same, but I think we'll substitute Green Bok Choi for the Hon Tsai Tai. Either way, you can still use this week's newsletter recipe!

Spicy Stir Fried Chicken and Greens with Peanuts
Serves 4
2 Tbsp soy sauce, divided
2 Tbsp dry Sherry, divided
3 tsp Asian sesame oil, divided
2 tsp honey, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips

3 Tbsp peanut oil, divided

4 green onions or 2 green garlic, white parts and green parts chopped separately

2 tsp chopped dried chiles

1 large bunch greens (such as spinach, hon tsai tai, bok choi, mustard greens, kale), spinach left whole, other greens cut into 1-inch strips

1 cup broccoli florets

1 cup asparagus

1/4 cup chopped roasted salted peanuts
--Whisk 1-tablespoon soy sauce, 1 tablespoon Sherry, 1-teaspoon sesame oil, and 1-teaspoon honey in medium bowl. Add chicken; marinate 20 to 30 minutes.

--Whisk remaining 1-tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1-teaspoon honey in small bowl and reserve.

--Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and garlic and chile flakes; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add broccoli, asparagus and greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens.

--Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.
Yum!