FoodPrints from the journal of Zoie, 3rd grade 40 Contents: About FoodPrints…. …3 Apple Beet Salad…. ...6 Bean and Vegetable Chili… ...7 Broccoli Pasta... ...11 Moroccan Carrot Salad... ...13 Potato Chive Soup... ...14 Swiss Chard Frittata... ...16 Vegetable Stir Fry... ...20 Black Bean Dip… ...22 Great Greens… ...24 Sweet Potato Quesadilla… ...26 Pasta with Greens & Ricotta… ...28 Salad Dressing… ...29 Indian Spiced Lentils & Kale with Cucumber Yogurt Sauce... …30 Sweet Potato Salad… ...33 Squash Soup… ...34 Tuscan Kale Salad… ...36 About FRESHFARM Markets ...37 This book represents a collection of recipes, journal entries and photos from the 2009-2010 FoodPrints curriculum. 2 39 About FoodPrints... FoodPrints is a program of FRESHFARM Markets where an edible garden integrated into the curriculum inspires children to learn about where food comes from and how important it is to eat fresh, healthy, seasonal foods. The name “FoodPrints” is a take -off on the term carbon foot print. Like a footprint in the garden, a hand print in the soil or fingerprints in the kitchen, we want children to learn about their food “prints” that are essential to growing and eating fresh, seasonal foods that are good for personal health and the health of the planet. The FoodPrints program was founded in 2005 thanks to a gift from a young couple who shopped regularly at the Dupont Circle FRESHFARM Market. From 2005 to 2008, FRESHFARM Markets reached over 300 children in six D.C. schools through presentations by local growers about regional farming and chefs cooking with seasonal foods some of which were harvested from our gardens. We took class field trips to nearby farms, including the National Colonial Farm, the Ecosystem Farm at Accokeek and the Chesapeake Bay Foundation’s Clagett Farm. 38 3 More about FoodPrints... About FRESHFARM Markets FRESHFARM Markets is a 501(c)3 nonprofit organization of the Chesapeake Bay region dedicated to supporting local farmers, protecting threatened farmland and creating a new urban-rural partnership by operating 11 producer-only farmers markets in DC, Maryland and Virginia. Our mission is to connect citydwellers with farmers and their locally-grown food, educate the public about food and farming issues and provide vital economic opportunities for farmers. In addition to our farmers markets, FRESHFARM Markets runs an educational Chef-at-Market program, collaborates with local hunger-relief organizations through our gleaning partnerships, and connects school children with local food and agriculture through the FoodPrints program. To find out more about FRESHFARM Markets visit www.freshfarmmarkets.org FoodPrints kids learn to prepare (and enjoy) seasonal recipes. 4 37 Tuscan Kale Salad (This recipe is based on a recipe published in The New York Times. It was overwhelmingly our student’s favorite this year). Ingredients 2 bunches Tuscan kale (also known as black or Lacinato or Dino kale) 1 garlic clove, finely chopped 6 tablespoons extra virgin olive oil juice squeezed from 2 lemons ½ teaspoon salt black pepper, to taste ¼ cup plain bread crumbs ¼ to ½ cup finely grated cheese such as Parmesan, Romano or Asiago. Directions 1. Gently rip out the kale stems with your fingers and throw away. Stack up the kale leaves or roll them together and slice into ¼ to ½ inch wide ribbons. 2. Place kale in a large bowl. 3. Using a microplane or the smallest side of a cheese grater, grate the garlic. Transfer garlic to a small bowl and whisk in the olive oil, lemon juice and salt. 4. Pour dressing over kale and toss well to thoroughly combine. (The dressing will be thick and need lots of tossing to coat leaves. You may even want to use your hands to massage it into the kale leaves.) 5. Let salad sit for at least 5 minutes so that the lemon juice can tenderize the kale leaves. 6. Sprinkle with the bread crumbs and cheese and toss to mix. Enjoy! 36 In 2009, FoodPrints found a home at Watkins Elementary School (Ward 6, Capitol Hill) where the principal was interested in expanding the edible school garden and having the first and third grade teachers integrate the garden into their classroom lessons—from art to science, math, social studies, physical education and writing. Essential to our FoodPrints program at Watkins Elementary School are Master Gardener Barbara Percival who has been the school’s “garden lady” for over ten years and Jennifer Mampara, our FoodPrints Coordinator, who works with the first and third grade teachers to use the garden and its harvests in their lesson plans. FRESHFARM Markets also owes a special thanks to Watkins’ principal and assistant principal, Mr. Eatman and Dr. Shanklin. At Watkins, we have classroom space for lessons about local foods (sometimes including a farmer or two) and cooking demonstrations. The FoodPrints program has received funding from the Capitol Hill Community Foundation, the Philip Graham Fund and generous individual donors. An outdoor classroom space, complete with a new fence, will be completed in 2010. For more information, please see: www.watkinslivingschoolyard.com www.freshfarmmarkets.org 5 Apple Beet Salad Ingredients 2 apples 2 medium beets Dressing ½ cup olive oil ¼ cup balsamic vinegar 1 clove garlic mashed through a microplane or the smallest holes in a grater about ½ to 1 teaspoon salt to taste about 1 tablespoon brown sugar to taste Directions Core the apples and peel the beets. Grate them on a box grater or with the grating attachment of a food processor. Put grated apples and beets in a large bowl. 3. Mix in squash puree and apple juice and heat until soup is hot, about 5 minutes. 5. Puree the soup, either in a food processor or with an immersion blender. 6. Add salt and pepper to taste. Add brown sugar if it isn’t sweet enough. Notes —This can be made with any type of solid winter squash – butternut and buttercup are especially good. To make the puree, cut the squash in half and remove all seeds. You can either steam the squash halves over hot water or bake them cut side down with a little water on cookie sheets until the squash is soft enough to be easily scooped out. Let cool, then scrape the flesh off the skin. Discard the skin and mash the flesh into a puree. —If you like, serve with a tablespoon of plain yogurt and roasted sunflower seeds on top. Or, mix lime juice and cilantro into plain yogurt for a gourmet treat to plop on top of your soup. Put all the salad dressing ingredients in a jar and shake well. This is more dressing than you will need. Pour in just enough dressing to coat the apples and beets, but not enough to drench them. Mix well. broccoli from the journal of Isaac, 1st grade. 6 35 Bean and Vegetable Chili Squash Soup Serves 6-8 Ingredients 6 T. olive oil 1 ¼ cups chopped onion 1 ½ cups chopped apples (about 3 apples) About 2 T mild curry powder (add more or less depending on your tolerance for spice) 6 cups water or chicken broth 6 cups puree from winter squash (see note) 1 ½ cups apple cider or juice salt and pepper to taste 1 T brown sugar (optional) Directions 1. Heat the olive oil over medium high heat in a large stock pot. Add the onions and cooking, stirring occasionally for five minutes until they are soft and translucent. Add the apples and curry powder. Stir frequently so curry powder does not burn. (If it browns and little and sticks to the bottom of the pot, that is fine. This builds flavor that will mix into the broth when you add it.) 2. After a few minutes, when the curry spices smell delicious, add the water or chicken broth to the pot. Bring to a boil, cover and then turn down the heat to medium or low and simmer for 15 to 20 minutes, or until apples are soft. 34 Beans You can use dry beans that you cook yourself or canned beans for this recipe. It is much less expensive to use dry beans, and it is simpler than you might think. To use dry beans… 1 cup dry black beans 1 cup dry kidney beans Rinse the beans and sort through for any little stones. Put beans in large pot and cover with water by at least 4 or 5 inches. Allow to soak overnight. In the morning rinse the beans in a colander and put back in the pot. Add water to cover by at least a few inches. Bring to a boil, then turn down heat to a simmer. Stirring occasionally, allow to cook until tender, about 1 1/2 hours. To use canned beans… 2 cans of black beans 2 cans of kidney beans Open cans and pour beans into a strainer. Rinse well with water and set aside until you are ready to add to the chili. 7 Sweet Potato Salad Vegetables 3 T olive oil 1 medium yellow or red onion, chopped 3 cloves garlic, minced 2 red or green peppers, chopped Any other vegetables you would like, such as mushrooms, fresh or frozen corn, etc… Put at least a few tablespoons of olive oil in a large pot. Heat over medium high heat, add the chopped onions and stir. After about 5 minutes, add the peppers and garlic. Stir and cook for another 5 minutes and then add any other vegetables you are using. Corn and mushrooms are especially good. Spices 2 or 3 T chili powder 1 T ground cumin 1 t ground coriander 1 t dried oregano Add the spices to the vegetables. Stir well to mix and cook for 3 or 4 minutes, being careful not to let the spices stick and burn. Tomatoes 1 jar or can strained tomatoes (24 – 28 ounces) 1 or 2 large, fresh tomatoes, chopped – or 1 box or can diced tomatoes (about 28 ounces). (Or, use another jar of strained tomatoes). Add tomatoes to vegetables and spices and mix well. 8 (This recipe is adapted from The Moosewood Restaurant Cooks At Home, by the Moosewood Collective) Ingredients 2 large or 4 small sweet potatoes, peeled and cut into ¼ inch cubes 3 scallions, sliced into small pieces – use both the green and white parts of the scallions 2 tablespoons parsley, chopped ½ to 1 cup ricotta cheese salt and pepper to taste Dressing 1 ½ tablespoons red or white wine vinegar 1 ½ tablespoons Dijon mustard 1 tablespoon honey ¼ cup olive oil Directions 1. Steam the chopped sweet potatoes until they are tender, but not mushy. Watch them carefully, or you will wind up with sweet potato mash instead of sweet potato salad! Allow the sweet potatoes to cool slightly in a bowl, and then add the scallions and parsley. 2. Mix the ricotta with salt and pepper to taste and set aside. 3. Put all the dressing ingredients together and shake or whisk until combined. Pour the dressing over the sweet potato mixed and toss gently to combine. 4. Drop spoonfuls of the ricotta all over the top and serve. 33 Indian Spiced Lentils with Cucumber Yogurt Sauce (continued) 1. Peel the cucumbers, slice them in half, and scrape out the seeds with a small spoon. Chop the cucumbers into small pieces and put in a medium bowl. 2. Add the yogurt, garlic, about half the lemon juice, and a few sprinkles of salt. Mix well and taste. Continue to add lemon juice and salt until it tastes good to you. 3. Enjoy this with rice on the bottom, kale and lentils on top of the rice and a big plop of cucumber yogurt sauce poured over the top. It makes a Finishing Salt, pepper and sugar to taste Add cooked, rinsed beans and salt and pepper to taste. Turn chili down to low. Add one teaspoon sugar to counter the acidic taste of the tomatoes. Taste to see if more is needed and add just a little at a time until the acidic taste is gone. (Don’t add too much! You don’t want sweet chili!) When the flavors have blended and you are happy with the taste, serve. It is fine to eat this right away, or to let it simmer on low for another 30 minutes. Add a little water if it is too thick for you. Toppings and Accompaniments slices of lime shredded cheddar cheese sour cream or plain yogurt whole wheat pita bread to eat on the side Serve this with toppings of your choice. With whole wheat pita bread on the side, a green salad and some fruit, it is a delicious meal. from the journal of Celia, 1st grade harvesting huge turnips 32 9 4 tablespoons butter (or 2 tablespoons butter and 2 tablespoons olive oil) 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon dry mustard 4 cloves garlic, minced 4 teaspoons minced fresh ginger In a separate pan, heat the butter until it melts. Add the coriander, cumin and mustard and cook for about a minute, stirring often. Add the garlic and ginger and cook for another minute or two until it is very fragrant. Add this spice mixture to the lentils and mix well. 2 big bunches kale Pull the kale leaves off the stems and discard the stems. Wash the leaves well and then chop into small pieces. Add the kale all at once to the hot lentils. Tturn the heat back on to medium-high and cook for about another 5 to 10 minutes – or until the kale is as tender as you would like it to be. Cucumber Yogurt Sauce 1 large or 2 small cucumbers 2 to 3 cups plain yogurt 1 clove garlic, minced on a microplane or on the very smallest side of a grater 1 lemon, juiced salt to taste continued on next page... harvesting sweet potatoes and preparing greens. 10 31 Salad Dressing # 2 Sweet Balsamic Vinaigrette 1 cup olive oil ½ cup balsamic vinegar 1 clove garlic mashed through a microplane or the smallest holes in a grater about ½ to 1 teaspoon salt to taste about 1 tablespoon brown sugar to taste Put all ingredients in a jar and shake well! Indian Spiced Lentils & Kale with Cucumber Yogurt Sauce Lentils and Kale If you would like to eat this dish on top of brown rice, start cooking it before you begin so that it will be ready when the lentils are finished. 2 cups red lentils 1 teaspoon salt 7 – 8 cups water (you can add more or less depending on how soupy you want it to be) Measure the lentils into a colander. Sort through them to pick out any little rocks or pebbles and then rinse them well under cold running water. Place the lentils in a large stock pot and add the salt and water. Cover and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, or until the lentils are tender and just beginning to fall apart. 30 Broccoli Pasta 1 pound pasta (rotini or fusili work well) While you prepare the rest of the ingredients, bring a pot of water to boil and cook and drain the pasta. ¼ - ½ cup olive oil 4 cloves garlic, grated or minced Heat the oil in large pot or pan over medium high heat. Saute the garlic in the olive oil for a minute – or until it becomes fragrant. (Do not let it brown.) red pepper flakes (optional) If you would like, sprinkle in some red pepper flakes. about 2 large heads broccoli, chopped into very small pieces. 1 or 2 red bell peppers, chopped Add the chopped broccoli and red peppers. Mix well with the hot oil and cook until it is tender, but not too soft. salt and pepper Parmesan or Romano cheese Season the broccoli mixture with salt and pepper to taste. Mix in the cooked pasta and add the amount of cheese you would like. Enjoy! 11 Pasta with Greens and Ricotta 5. Puree the greens with the nutmeg and ricotta in a food processor. Add more salt and pepper to taste. 6. As soon as you drain the cooked pasta, mix it with the sauce. 7. Serve with any of the toppings you like. Salad Dressing # 1 Ranch Dressing or Dip Fresh herbs are essential for the flavor of this dressing; do not use dried herbs. ½ cup buttermilk ½ cup mayonnaise 6 tablespoons sour cream (this is optional, if you want it to be thick like a dip, the sour cream helps, as dressing it is just as good without it) 1 tablespoon minced shallot or red onion 1 tablespoon minced fresh cilantro or dill 1 clove garlic , minced 1 teaspoon fresh lemon juice pinch of sugar ½ teaspoon table salt ¼ teaspoon ground black pepper from the journal of Aden, 3rd grade 12 Whisk all of the ingredients together in a bowl until smooth. If you keep this covered and in the fridge, it will keep for 5 days. Just whisk to recombine before using. 29 Pasta with Greens and Ricotta Ingredients •1 pound whole wheat, curly pasta (fusili) (Even if you aren’t used to eating whole wheat pasta, you will probably like it in this recipe.) •2 BIG bunches greens (Good ones to choose are watercress, spinach and chard. We like to use at least two different greens mixed together. Once you cook the greens and grind them up, they shrink, so this recipe can absorb a lot of them.) • 2 – 3 cloves garlic, optional toppings to chopped choose from: • at least 3 tablespoons • toasted walnuts olive oil • marinated sundried or • salt and pepper oven roasted tomatoes • ½ teaspoon nutmeg • cherry tomatoes • about 1 pound ricotta (use • Parmesan cheese more or less depending on • roasted red peppers what you like) Directions 1. Put a large pot of water on to boil. 2. While you wait for the water to boil, wash the greens. 3. When the water boils, cook the pasta. 4. Then, sauté the garlic in olive oil for just a minute. Add the wet greens and stir well with tongs as you add them to coat them in hot oil. (This helps them stay bright green.) Saute, stirring often until they are just wilted. Season with salt and pepper. 28 Moroccan Carrot Salad Ingredients Dressing 2 tablespoons raisins or currants ½ teaspoon ground coriander ½ teaspoon ground cumin ½ cup orange juice 2 tablespoons red wine vinegar 1 tablespoon plain yogurt 2 teaspoons honey ½ teaspoon salt ½ cup extra virgin olive oil Salad 2 pounds carrots, peeled and grated a handful of fresh cilantro leaves, removed from the stem and chopped a handful of currants or raisins Directions 1. Put all the ingredients except for the olive oil in the food processor. Grind them together until they form a smooth paste. 2. With the machine running, slowly pour in the olive oil. 3. Put grated carrots, currants or raisins, and cilantro in a large bowl. Toss with the dressing and serve. 13 Potato Chive Soup (This recipe was adapted from cookillustrated.com.) If you don’t have an immersion blender, regular blender or food processor, you can just chop all the ingredients very finely, and then use a potato masher at the end to mash it together. In this case, the soup will be chunky instead of smooth but will taste just as delicious. With a piece of bread and cheese and a fresh salad or steamed broccoli or greens, this makes a lovely meal that your whole family will enjoy. Ingredients 2 tablespoons butter or olive oil 1 medium onion, 3 shallots, or 2 leeks, chopped 2 tablespoons dry sherry or white wine 1 1/2 pounds potatoes, peeled and cut into 1/2-inch dice (about 4 cups) 2 cups chicken or vegetable broth 1 teaspoon salt Pepper to taste 1 to 1 ½ cups milk 1 bunch fresh chives, chopped Directions 1. Heat butter or oil in large saucepan over mediumhigh heat. Add onion; sauté until golden, about 5 minutes. Add sherry or wine and potatoes. Stir, cooking until the sherry or wine evaporates, about 30 seconds. 14 2. Lay a tortilla in a flat pan over medium high heat. Put ½ to ¼ cup filling on half of the tortilla and fold in half. Cook a few minutes on that side, until the tortilla is crispy, but not burned. Flip to the other side and cook again until that side is crispy as well. 3. Top with salsa and sour cream if you like. You can also just serve the filling in a bowl with warm tortillas on the side. Kids love scooping the filling into their own tortillas and rolling them up. This is an easier way to eat this filling if you don’t want to bother with making quesadillas, and makes a great snack. For a complete meal, serve these quesadillas with a green salad or cooked greens on the side. I’ve also had them with slices of grilled chicken inside, which is delicious. from the journal of Jayelle, 3rd grade. 27 Sweet Potato Quesadilla (This recipe is adapted from The Moosewood Restaurant Cooks At Home, by the Moosewood Collective) Ingredients 1 ½ cups finely chopped onions 2 garlic cloves, minced 3 tablespoons olive oil 4 cups peeled, grated sweet potatoes (about 3 medium potatoes) ½ teaspoon dried oregano 1 teaspoon chili powder 2 teaspoons ground cumin salt and pepper to taste 1 – 2 cups grated sharp cheddar cheese 1 bunch cilantro, stems removed, leaves chopped whole wheat tortillas salsa sour cream Directions 1. Sauté the onions in the olive oil until they are soft and beginning to brown. Add the spices and garlic and stir until they are fragrant and just beginning to brown and stick to the bottom of the pot. Add the grated sweet potatoes and mix well. Cover and cook for about 10 minutes, stirring frequently to prevent sticking. (You may need to add a little water with the sweet potatoes if they are sticking.) When the sweet potatoes are tender, add salt and pepper to taste and remove the filling from the heat. Stir in the grated cheese and the cilantro. 26 2. Add stock, salt and pepper to taste. Bring to a boil. Reduce heat to simmer; cover and cook until potatoes are tender, about 15 minutes. 3. Turn off the heat and add the milk and chives. Blend together with an immersion blender, or ladle into your blender or food processor and blend until smooth. from the journal of Jadyn, 1st grade 15 Swiss Chard Frittata recipe by Janis McLean, executive chef at 15ria Restaurant in Washington, DC “This is one of my favorite quick suppers --- serve this frittata with a loaf of crusty bread and a nice green salad and you can have dinner on the table in nothing flat!! Also lovely on a brunch table ---it can be served room temperature, so it is perfect for entertaining, as it can be done ahead!” - Janis McLean Ingredients ½ bunch of Swiss chard 1 large white onion 4 tablespoons butter 8 eggs 1/3 cup of grated of Swiss cheese 2 pinches salt 1 good grind of the pepper mill Directions 1. Preheat oven to 4000 F. 2. Wash the Swiss chard leaves in a large bowl of cold water. Peel the leaves off of the stem and then chop the stem sections into a small dice. Take the remaining leaves and stack one on top of the other --- roll it up --- and cut into 1/8 of an inch “ribbons”. from the journal of Jayelle, 3rd grade 3. Slice the onion in half, and cut it into half moons. In a large skillet, melt two tablespoons of butter and add the onions. Slowly cook the onions until they are soft --- at first they will exude a bit of liquid --stir from time to time and continue 16 25 Great Greens How to simply prepare greens of all kinds at home 1. Wash and chop greens. Remove stems if they are tough. 2. Mince some garlic. 3. Put olive oil in large pot and heat until very hot. 4. Add greens with tongs, turning quickly to coat with oil. (This keeps them from discoloring while they cook.) 5. Add minced garlic and mix well with the tongs. 6. Add a little water to help it steam and so it doesn’t stick, and cover. 7. When they are as tender as you like them, add lemon juice, red wine vinegar or balsamic vinegar, according to your taste. Add salt and pepper. Enjoy! (If you are preparing Asian greens, you might try using sesame oil instead of olive oil, adding ginger along with the garlic, and using either rice wine vinegar or soy sauce instead of lemon or balsamic vinegar.) to cook over low heat until they look “melted” (i.e. translucent). Turn up the heat to medium and cook until the onions are caramel colored --- you will have to stir from time to time. If they look like they are going to burn before they caramelize, add a splash of water and stir up all the brown “bits” stuck to the pan to incorporate. 4. Heat a 9’ skillet over medium-high heat until hot, but not smoking (3 minutes). Toss in the remaining butter – it should sizzle. When the foaming subsides, add the diced chard stem and cook over brisk heat until tender (about 1 ½ to 2 minutes). Meanwhile break the eggs into a medium sized bowl, add the Swiss cheese, salt and pepper and whisk until thoroughly blended. 5. Add the chard leaf ribbons in the pan and cook for a minute until wilted. Turn the heat down to low, and then pour in the egg mixture - it should sizzle when it hits the pan. Add the caramelized onions. Using a heatproof rubber spatula, gently draw in the base of frittata as it sets --- pulling in from the sides toward the center --- working your way around the outside circle of the pan --- in a clover leaf pattern --- this will allow what is unset to flow to the bottom of the pan. Once you have made two complete passes around, stop or you will have scrambled eggs, not a frittata. from the journal of Georgia, 3rd grade 24 17 6. Place the pan in a 4000 oven, and cook until the frittata is set through (about 3 minutes). Place a heatproof plate over the pan, and carefully tip it over to remove the frittata (what was the bottom, is now the top!). Then carefully slide it back into the sauté pan --- set it back in the oven for 1 minute to allow the bottom side to set. (Or, you can just turn on the broiler to finish the top.) from the journal of Josh, 3rd grade 7. Remove from the oven. Slide out onto a plate. This also makes a lovely snack if you cool it to room temperature and serve, cut into wedges. ©Janis McLean, all rights reserved 18 23 Black Bean Dip Ingredients 2 cans black beans (15 ounces), rinsed and drained (or you can use 1 cup dry black beans and cook them yourself) 1 cup grated carrot ¼ cup fresh lime juice (about 1 lime – you can double this if you like lime a lot) ¼ cup finely chopped green onions ¼ cup chopped fresh cilantro 1 teaspoon minced garlic ¼ teaspoon salt Directions 1. Pulse the beans in a food processor until they are smooth. Transfer to a mixing bowl. harvesting cowpeas in the garden 2. Add the rest of the ingredients and mix to combine. Serve with tortilla chips or warm, whole wheat tortillas to scoop it into. Enjoy! from the journal of Adam, 1st grade from the journal of Ceneria, 1st grade 22 19 Vegetable Stir Fry Think of this recipe as a guide rather than a prescription. You can really use any vegetables you have on hand, the ones listed below are just suggestions. If you want to add chicken, this can be done easily. Just cut one pound of boneless, skinless chicken breast into bite size pieces, toss it with a tablespoon of soy sauce and a tablespoon of cornstarch. Stir fry it in sesame oil over high heat until it is cooked through and set aside. Use the same pan to prepare the vegetables as follows, and then add the chicken just before you mix in the sauce. To make this a meal, put some brown rice on the stove to cook before you begin. That way it will be ready to pile your stir fry on top of. Ingredients sesame oil 1 onion, cut in half and then into one inch square pieces 4 carrots, peeled and cut on the bias (diagonally) Large handful of sugar snap peas or snow peas, strings removed 1 large bunch greens (spinach, bok choy, tatsoi, etc.), chopped into bite sized pieces 2 cloves garlic, minced 1 inch piece of ginger root, minced Sauce 2 tablespoons oyster sauce 2 tablespoons soy sauce 2 tablespoons water or broth 20 1 teaspoon sherry cooking wine (optional) 1 teaspoon sesame oil 1 teaspoon corn starch Directions 1. In a small bowl, whisk together the oyster sauce, soy sauce, water, sherry, sesame oil and corn starch. Set aside. 2. Heat a few tablespoons of sesame oil in a large pot over high heat. 3. Add the onions and stir fry for a minute. 4. Add the carrots and continue to cook, stirring all the time, for another minute. 5. Add the snap peas and stir fry for 30 seconds. 6. Clear a space in the center of the pan/pot and put another teaspoon or so of sesame oil in it. Give it about 30 seconds to heat up, and then drop the ginger and garlic into it. Stir fry these spices in that oil until they are fragrant – about 15 seconds, and then mix them into the rest of the vegetables. 7. Add the greens you are using and stir fry for another minute – or until they wilt and become slightly tender. 8. Add the sauce, stir well to combine and give it about 30 seconds to thicken. 9. Serve immediately on top of the rice you have prepared. 21