Asian Stir Fry

Cooking for one can be frustrating and time-consuming, but those of us at Greens to Grounds hope to make that a little easier with our weekly boxes. Our very own team member, Lara Phillips, used ingredients for her box to make a quick and easy Asian stir fry. Greens to Grounds provided the shishito peppers, zucchini, and carrots that made the stir fry fresh and delicious! See the recipe below and enjoy.

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What you need:

  1. 1/2 zucchini
  2. 1 cup broccoli
  3. 3 full carrots
  4. 7 shishito peppers
  5. 1 stalk of leek
  6. 2 uncooked chicken breasts
  7. 3 tablespoons of garlic stir fry oil
  8. 2 tablespoons of soy sauce
  9. 5 oz of ramen wheat noodles
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To cook:
  1. Boil 3-4 cups of water of water. When you reach a rapid boiling point, put the noodles in. Cook for about 4 minutes, drain, and set aside.
  2. Cut the chicken breasts into small pieces and cook in a stovetop pan with 1 tablespoon of garlic stir fry oil, or however you much works for you. This should take ~5 minutes on a high setting – when done, set the chicken aside.
  3. Chop the leek, zucchini, shishito peppers, and broccoli into smaller pieces. Shred the carrot using a cheese grater or chop as well.
  4. Pan fry all the chopped/shredded vegetables on the stovetop on medium heat with the remaining garlic stir fry oil for about 3-5 minutes. Add the cooked chicken pieces, as well as the soy sauce for extra flavor. Serve over noodles.

Happy cooking!

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