I used to think that stir-fries required a big trip to the grocery store and involved a huge basket of varied ingredients which wouldn’t all get used and then got lost in the back of the refrigerator.  The recipe was usually fairly complicated, too.  No longer.  One of the many lessons I’ve learned from belonging to a CSA, is that stir-fries are one of the best, quick meals possible that allows you to use whatever you have in a way that tastes good even if if you’d never think the ingredients go together, let alone in a stir fry. Tonight’s dinner was a great example. I made sure that Kyle had eaten some of it and liked it before I told him what was in it. What follows is my psuedo-recipe because I didn’t measure anything.

I started by sauteeing some fresh ginger and garlic in a sesame oil. I then added: an entire bunch of quartered japanese turnips, carrots, two sliced radishes, green onions, sugar snap peas, turnip greens, and a small  handful of lemon balm.  Then I stirred in (about a half-cup dried) the cooked rice,and threw some leftover orange-ginger marinade on top. After mixing it all together, I served it in a bowl topped with fresh basil. It was REALLY good. If I wrote this up as a formal recipe, it would be really intimidating.  I’d never make it! This is the beauty of fresh produce from a CSA box, leftovers, and stir-fries.

If you are interested, the orange-ginger marinade included the following ingredients:

1 cup fresh orange juice
1/4 cup rice vinegar
1/3 cup soy sauce
1/3 cup canola oil
4 teaspoons dark sesame oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 teaspoon red pepper flakes
1 green onions, cut into 1-inch strips
1/4 cup coarsely chopped fresh cilantro

The marinade was originally intended for baked tofu and the full recipe can be found at Obviously, I didn’t use all of it because we’d had marinated tofu a few nights ago. This was left-over and I just tossed some of it into the stir-fry at the end.