The sunshine is starting to pay off in produce.
This week, our CSA box contained some broccoli, lots of leaf lettuce, green onions, summer squash, zucchini and bok choy, a type of Chinese cabbage. (CSA, or Community Supported Agriculture, provides a weekly share of the produce from a farm over the course of a season. The Beacon Journal purchased a CSA from White House Gardens in Sharon Center.)
While the lettuce and onions found their way into salad and the broccoli and squash were sauteed for sides, the bok choy called out for a stir-fry.
Here’s a recipe for a tasty stir-fry that uses shrimp and noodles, along with bok choy and mushrooms.
Bean thread noodles are easy to find at Asian grocery stores, but if you don’t have them, simply substitute cooked spaghetti, vermicelli or ramen noodles.
SHRIMP AND NOODLE STIR-FRY
6 oz. bean thread noodles (preferably ∕ to ¼ inch wide)
3 tbsp. peanut or vegetable oil
1 medium onion, thinly sliced
1 tsp. minced peeled fresh ginger
½ tsp. dried hot red pepper flakes
12 fresh shiitake mushrooms, coarse stems removed and caps halved
4 heads baby bok choy (1 lb. total), leaves removed and bulb cut into thin wedges
4 scallions, cut diagonally into 1-inch pieces
1 lb. large shrimp, shelled
2 cups chicken broth
2 garlic cloves, minced
1 tbsp. Asian sesame oil
1 small jicama (1 lb.), peeled and cut into 2-inch-long julienne
½ cup fresh cilantro leaves
Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jicama and salt, to taste.
Serve stir-fry sprinkled with cilantro leaves.
Makes 4 servings.
Find previous installments of This Week’s Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.