This recipe came to me once my favorite farmer told me that the bag of Microgreens that I just picked up was a
“spicy Vietnamese one!”
I knew I had to make a stir-fry.
Literally everything came from the market that day except the celery, mushrooms, and chicken. I had already roasted chicken legs last weekend as part of my weekly food prep, so throwing this together was a snap!
The Skinny:
Saute in a dollop of olive oil:
4 cloves garlic
1 red onion
Add:
2 stalks celery, chopped
1 small flower cauliflower, chopped
1 small flower broccoli, chopped
Stir and saute for a bit, then add:
1 small zucchini, chopped
1 small yellow zucchini, chopped
2 c. cooked chicken (…steak, shrimp)
Stir and saute for a bit, then add:
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
2 T. low- sodium soy sauce
2 T. sesame seed oil
2 tsp. sesame seeds
8 oz. mushrooms, sliced
.5 oz (?) microgreens (Estimating amount. I reached in the bag and pulled out two “pinches” full. I used Hong Vit; it’s rather spicy, kind of “radishy” in flavor.)
2 small sweet bell peppers (I used one red and one orange.)
Continue to stir and saute until all veggies are tender/crisp.
I served my stir-fry over soba noodles. They are a super alternative to regular noodles, give a nice amount of protein, and taste great with Asian-inspired meals! You can make them in 5-6 minutes, including water-boiling time, so while your stir-fry is finishing up, get those noodles going!
My fifteen-year old raved,
“This is delicious, mom!”
Enjoy this recipe… fit from the market!!
Fit From the market 