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Vegetable Stir-Fry

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sunflower, corn, field

West End Farmers Market is located in northwest St. Louis in an area with limited access to fresh produce. The International Institute, offering comprehensive adjustment services for refugees and immigrants in the community, has two farms for food-growing. There, recent refugees from a variety of countries including Burundi, Bhutan, Burma, Ethiopia, Morocco, Nepal, Democratic Republic of Congo, Tanzania, Kenya, and Somalia grow produce, which is in turn sold at the market. Market sales fresh produce in basketsbenefit the farmers and the refugees resettled in the community where the market is located, and increase access to fresh fruits and vegetables for the community at large.

The vegetable stir-fry recipe was inspired by the abundance of fresh vegetables available during the summer. To make it a meal, serve the stir-fry over brown rice, couscous, or quinoa. For variation, try adding chicken or extra firm tofu.

Vegetable Stir-Fry

(Makes 4 servings)
cucumber, peppers, cherry tomatoes, tofu, and broccoli cooking in stir-fry pot

Ingredients

  • 1 medium cucumber
  • 1 head broccoli
  • 1 medium carrot
  • 1 small hot pepper or Sriracha sauce (Thai hot chili sauce) to taste
  • 1 clove garlic
  • 1 pint cherry tomatoes
  • 1 bunch kale
  • 1 tablespoon tahini paste
  • 1 tablespoon brown sugar
  • 3 tablespoons olive oil, divided
  • ½ teaspoon ground ginger

 cucumber, peppers, cherry tomatoes, tofu, and broccoli stir-fry

Directions

  1. Rinse and chop cucumber and broccoli. Peel, rinse, and chop carrot. Rinse and mince hot pepper. Peel and finely chop garlic. Rinse cherry tomatoes.
  2. Remove hard stems from kale and stack leaves on top of each other. Use knife to slice kale leaves into ¼-inch strips.
  3. In large bowl filled with cold water, add cut kale. Allow dirt to settle to bottom of bowl. Lift kale out of bowl. Shake off excess water.
  4. In small bowl, mix together tahini, brown sugar, and 1 tablespoon olive oil. Add 1 teaspoon minced hot pepper (add more to taste). Mix.
  5. In medium skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Add ground ginger and stir. Add chopped cucumber, broccoli, carrots, garlic, and. Stir frequently. Cook until veggies are tender, about 6-7 minutes. Add tomatoes last.
  6. Add tahini mixture. Bring to a boil. Reduce heat. Simmer about 2 minutes.


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