Tonight I made a pile of veggies from my CSA share that was spectacular. It's not an all-local meal by any means, but it was a good use of the new bounty that late spring puts in my fridge. Check it out:
A few ample handfuls of sugar snap peas
One head Chinese cabbage
As many shiitake mushrooms as you like
about half a stalk of an onion flower
1 head broccoli
a little peanut oil and rice vinegar for sautéing
Simple peanut-ginger sauce:
1/3 cup good-quality peanut butter (none of this sugary stuff, but plain, ground peanuts)
2 tbs rice vinegar
2 tbs tamari or soy sauce of choice
1/8 cup peanut oil
2 fat cloves of garlic
a one-inch piece of ginger, peeled
One bundle Soba noodles
Here's what you do:
Cook the soba noodles as directed on the package and set aside.
Cut up all the veggies into little slivers. Be sure to take the stems off the mushrooms and the snap peas. Toss into a pan with a dash of peanut oil and rice vinegar, maybe some tamari if you like. Sauté over medium heat, stirring occasionally, until the cabbage is wilted and the snap peas are a bright, vivid green (about 10 minutes)
While the veggies are cooking, make the sauce: toss all the ingredients into a food processor and add a little water (about 3 tbs or so). Whizz together and add water as needed to reach the desired consistency (you want it thick, but more liquid-like than paste-like).
Once the veggies are done, turn the heat to low and toss the noodles and the sauce into the pan. Stir everything together until the sauce has been incorporated fully.
Garnish with a few slices of onion flower stalk or garlic scapes if you like and serve hot. Makes enough for two.