Chicken & Spring Green Stir-fry in Coconut Peanut Sauce

Our new CSA box was full of lovely spring greens perfect for stir-frying. It was perfect timing because I wanted to use the leftover coconut peanut sauce from last week's satay. I used two greens that were new to me in this, pea vine & hon tsai tai. Raw the pea vine had a wonderful pea flavor but I don't think it came through very strong with the peanut sauce (I'll try it again this weekend in something a little milder). The hon tsai tai had a slightly sharp mustard flavor which did hold up well to the sauce. These two greens can easily be substituted for other more readily available greens such as spinach.


Coconut Peanut Sauce
from Mastering the Grill

3/4 c lite coconut milk
1/2 c peanut butter
1 T Thai fish sauce
1 clove garlic, minced
1t sriracha hot sauce
2 T fresh mint leaves, minced
2 T lime juice
2 T rice vinegar

Combine all the ingredient. Sauce will last 1 week in an airtight container in the fridge.

Chicken & Spring Green Stir-fry with Coconut Peanut Sauce

2 T vegetable oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 c coconut peanut sauce
2 green garlic (or green onion)
1/4 c chopped red pepper
4 c chopped spring greens (hon tsai tai, pea vine, spinach, etc..)
4 oz whole wheat linguine
peanuts (optional)

Cook pasta according to directions. Drain & set aside.
Coat the chicken pieces in about 2 T of the sauce. In a large skillet or wok heat the oil over high heat. Add chicken & stir fry for 2 minutes. Add green garlic & red pepper & continue stir-frying for another 1 -2 minutes until chicken is cooked. Add in the greens & stir-fry until almost completely wilted. Add remaining sauce & cooked noodles. Stir until heat through. Serve immediately with peanuts sprinkled on top.

Serves 2

CSA box #3

Another beautiful box from the farm this week.
Rhubarb - We've made crisps with the last two batches. I have something special in mind for this one.
Hon Tsai Tai - This will be used in a stir fry. I've never had it before but have read it has a mild mustardy flavor
Sauté Greens - Always a great side dish
Salad Greens - So pretty with the flowers in it
Green Garlic - I also have this tagged for a stir-fry
Asparagus - Most likely this will end up grilled again as that is our favorite way to eat it.
Pea Vines - I really excited to try this as I've been reading about it lately. I'm thinking stir-fry & perhaps another try at a veggie tart.
Broccoli - The staple vegetable in our house, perfect just steamed.
Radishes - I need to find more good radish recipes. I noticed Eating Out Loud had a recipe for Spice Radish Sandwiches so maybe I'll try those.
Luckily I'm getting vegetables from the farm because from the look of the weather report all the ones in my garden are going to be crushed by hail!

Nothing could be better

than a loaf of fresh baked bread. Matt is still in San Francisco & I'm cooking for one the rest of this week but decided that was no reason to resort to store bought bread.

This is made from the same recipe as the Homemade Hamburger Buns only doubled. I brushed it with melted butter instead of an egg wash & cooked it for 45 minutes.

Look at that beautiful crumb. Who would think that was possible from a no knead bread.

How we used CSA box #2

1. the box 2. mashed buttermilk chive parsnips & potatoes, sauteed spinach & steak 3. grilled green garlic 4. pasta with nettles, sorrel & lemon 5. thai radish & cucumber salad 6. grilled asparagus

The herbs are all planted as well & survived this weekends hail storm! Looking forward to tomorrow's new box.

No weekly menu this week

We are off enjoying the culinary delights San Francisco has to offer!