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| Ingredients | |
|---|---|
| 1/2 bunch | Kyoto Carrots |
| 1 bunch | Bravo Radishes |
| 1 bunch | Tokyo Turnips |
| 1/2 bunch | Green Garlic |
| 1-2 head | Cauliflower |
| 1 | Orange |
| 1/2 cup | Tamari or Soy Sauce |
| 1 | Yellow Onion |
| Napa Cabbage Kimchi (provided in Harvest Box) | |
| Extra Virgin Olive Oil | |
| as needed | Salt & Pepper |
Yield: 2 servings
Instructions:
Wash your ingredients and cut them into bite size pieces (however preferable). Toss with extra virgin olive oil, salt and pepper in a bowl then set aside.
Cut a few stems from the green garlic to use for garnish at the end.
Pour tamari or soy sauce into a separate bowl and add 1 squeezed orange into the sauce.
Bring a pan with oil up to heat and sauté the onions and garlic until golden brown.
Immediately toss in your veggies on high heat and sauté until tender. Cut off the heat and pour in the sauce. Then toss the vegetables in the pan, allowing the heat of the pan to reduce and caramelize the soy sauce. Lastly, spoon the stir fry onto a plate, add kimchi, and garnish with your cut green garlic.
