I love having a box of fresh veggies, many things that I don’t ordinarily get, then trying things out with them. Sometimes combinations surprise me! – like this Stir Fry of chopped onion, Bok choy stems, salad radishes (that’s the Julienne veggie) and Bok choy greens, added last. Add a bit of salt, a few drops of soy sauce if you wish, and oh, my, was it good!
Here’s a note about how I stir fry: I cut all the veggies first. I heat some extra virgin olive oil in a wok and often throw in a little minced garlic first. This time, I don’t believe I did. Then I add the onions, sauteeing until soft. Then I add the remaining “hard” veggies, most “hard” first, sauteeing for a few moments after each — reserving any greens. When the veggies start to brown a bit, I add a little salt and soy sauce, stir and cover if needed to steam the veggies for a couple of minutes. Uncover and add the greens, stir together and sauté briefly until the greens are wilted, adjust seasoning, and serve.
I also made Fatoush with what I had on hand instead of the usual, and it, too, was delicious with a creamy vegan dressing:
- Mixed greens, any you have on hand or like. Bok choy and Butterhead Lettuce featured heavily in this one.
- Garlic scapes
- Green onion
- Red cabbage (I usually use it but don’t see it here – must have forgotten)
- Tomatoes – organic grape tomatoes, quartered
- Radishes – organic, Julienne
- Cucumbers – organic, sliced and quartered or Julienne
- Pita – Whole wheat Lebanese pita, cut into squares and toasted
- Sumac to sprinkle
Ingredients for Sauce
- Mayonnaise, 1 cup (I use Hampton Creek Just Mayo – vegan)
- Tahina, 1/4 cup
- Garlic, 1/2 – 1 clove mashed (opt.)
- Salt, 1-2 tsp. (start with 1 tsp. for dressing, add additional to salad after mixed)
- Hot paprika, 1/4 tsp.
- Lemon, freshly squeezed, 1/4-1/2 cup, to taste (start with 1/4 cup for dressing, add additional to salad after mixed)
- Prepare salad ingredients: slice greens 1/8-1/4″, then cut across into 2-3″ pieces. Quarter grape tomatoes or petite dice plum tomatoes. Julienne cucumbers and radishes.
- Stack the pita pieces, cut through them lattice-work style so you end up with 1-2″ squares, roast in a 200 degree oven until crunchy, cool thoroughly and set aside or bag for later use. I like to use whole wheat Lebanese pita, available through a local Arab bakery. Lebanese pita is larger than pocket pita and thinner. Makes a great “crouton.” Stored properly, they keep for a long time once toasted and thoroughly dry.
- Make the dressing. For a vegan salad, use a vegan mayo. Your dressing should taste salty and lemony because by the time you add it to the salad with its moisture, it will lose some potency. I start a bit lighter on the seasoning, then add the remainder if needed when the salad is made up. You don’t need to use all the dressing at once — if you have leftover, just store in a covered jar.
- Put all salad ingredients into a bowl. Add toasted pita so you have 2 parts salad to 1 part pita. Add some dressing and a pinch or two of sumac (available in Middle Eastern stores and online), and mix gently but completely. Add more or less dressing to your liking.
- Sprinkle additional sumac over the salad and serve.
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