Meatless Monday: Golden Beet Stir Fry

WOW! Is this a good combination of veggies or what? I am recovering from a jammed right thumb (gardening accident) and Sweetie was kind enuff to chop and dice all of these goodies. We got the golden beets from our friends Josh and Melissa at Newaukum Valley Farm. They always have the best things at our local Farmer’s Market. Using these beets and the beet greens was new to me. I now use the greens and always ask what I can do with the greens from other veggies (like radish greens). This is my developing stir fry sauce. I started with a kinda plain sauce and added lots of spices over time. It’s easy if you keep as many herbs and spices in your pantry as I do. I just get inspired! We went to the local and very good herb and spice store Friday and spent over $23/US on spices and seeds (we grow most of the herbs we use). Sweetie remarked that we spend alot on herbs and spices, and I said, “Only about $50-75 per year.” I figure if you are making, canning, freezing 95% of the food you eat and want it to be the best…..why not spend that much on the best spices/herbs/seeds?

Golden Beet Stir Fry

Serves 4-6

The Stir Fry:
3 golden beets, peeled and chopped
4-6 garlic scapes chopped in 1 1/2″ pieces or 3-4 cloves garlic diced (or a combination)
1 C chopped shallot or onion or a mixture of both
1/2 Korean squash, peeled and sliced and quartered (you could use another type of zucchini or bell pepper would work here, too)
1 C sliced mushrooms (use either white, crimini or some reconstituted dried like tree ear)
1 tsp grated fresh ginger (the best thing to use is a really good garlic press)
4 C washed and torn or cut beet leaves
2 C washed and torn or cut napa cabbage
1/4 C lemon grass cut into 1″ pieces
since I have it growing like a weed in my yard, 1/2 C arugula (or some other spicy green-you could use scallion tops-but this is optional)
1-2 T peanut oil

4 C cooked rice

The Sauce:
1/2 C “Better Than Bouillion Vegetarian Base” broth (made up 1/2 tsp base in 1/2 C hot water)
1 tsp soy sauce (I use Chay Vegetable Seasoning Sauce)
1 T corn starch
1/4 tsp ginger powder
1/4 tsp garlic powder
1/2 tsp Chinese 5 spice powder
1 T black bean sauce (I use a Korean brand)
1/2 tsp chili garlic sauce

Mix the sauce together with a whisk and let it sit for a while.

Add peanut oil to a large skillet with a lid. Heat over medium heat for about 3 minutes or so until hot, add the beets, garlic, onions and squash. Toss and stir for 4-5 minutes until the onions are translucent and a bit soft. Add the mushrooms and ginger and stir for 2-4 minutes. Add the greens and lemon grass and toss well. Put the lid on and steam for about 3 minutes. Take the lid off and toss (you don’t want the greens to wilt too much yet). Add The Sauce and toss well and keep tossing until The Sauce thickens. Serve immediately over the hot rice.

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