Being a member of a CSA is a little like being invited to a stranger’s house for dinner and then being told that you have to cook it with whatever they have on hand. Since you never know for sure what you’re going to get it’s hard to know what you’re going to make. That can be both a curse (Goody! Kale and 50 pounds of tomatoes again…) or a blessing – as it was in this case.
Magically (and randomly) we found ourselves in possession of all the ingredients for a knockout stirfry: a Fennel Bulb, Baby Bok Choy, Yellow Onion, Red Bell Pepper, Broccolini, Chicken Breast, and Soy Vay Very Teriyaki sauce – which is one of our favorite sauces.
The prep was pretty simple: chop everything into bite size chunks and sauté it in a screamingly hot wok or similarly gigantor pan. Easy, right? Sho ‘nuf…
Los Fixins’ :
- 1 pound or so boneless & skinless Chicken Breast sliced thin into bite size pieces
- 1 Fennel bulb, fronds and celery-like stalks removed (save them for soup!!). Cut the bulb into quarters lengthwise and cut out the core. Cut each quarter into slices
- 1 Yellow Onion, chopped
- 1 Red Bell Pepper, chopped
- 1 bunch Broccolini or Broccoli, just the pretty florets (put the rest in your soup with the fennel stalks and fronds the next day)
- 1 or 2 heads/bunches of baby bok choy depending on the size, chopped and separated into white parts and dark leafy green parts
- About 1 cup of bottled of Teriyaki sauce (go for the Soy Vay!!)
More detailed cooking instructions:
- Prepare screamingly hot wok/saute pan over screamingly hot high heat
- Add a little Olive Oil, the Chicken and a pinch of Salt & Ppepper (if you’re feeling fancy a dab of toasted sesame oil here would be a lovely idea…)
- Sauté the Chicken until it’s just cooked through and then pull it out of the pan and set it aside
- Add the Onion, Fennel, and Broccoli/Broccolini to the pan and toss them around for a few minutes
- Add the Red Bell Pepper and the Baby Bok Choy (Oh! The humanity!) and about half the Soy Vay sauce
- Continue hot sautéing action for another couple minutes and then put the Chicken back in the pan with the remaining sauce and stir everything around until it’s all hot and bothered but the veggies are still…well, vegetal.
- Serve and eat with reckless abandon
We love putting Fennel in a stirfry, it adds a totally delicious and unexpected twist to it. Oh, and we totally recommend generous helpings of Sriracha (if you don’t mind the heat…
You could (and possibly should) serve this over a bed of rice or noodles – but we didn’t. We ate it as is (was). In truth we don’t eat a lot of rice in this house. Gavin likes it – Julie does not. Hence, no rice. It was good anyway.