Spring has finally offered us some April showers, and those farmers and fields of produce sure needed it! With the vibrancy of Spring and the arrival of more produce, now is the perfect time to throw together a hyper-local, yet simple stir-fry.
With a long history and tradition in Chinese culture, stir-fries are all about high heat and quick cooking with whatever ingredients you have available to you. Stir-fries gained popularity, with the use of the wok, because of its fuel efficiency. Food cooked faster in a hot, oiled wok than steaming or boiling and ingredients better kept their flavors and textures.
Buncombe County farmers tailgate markets have a variety of produce options to choose from for your stir-fry–from bok choy to snow and snap peas, fresh mushrooms to broccoli raab, and carrots to spring onions. You can also find various cuts of stir-fry-able meats like flank or sirloin steak, chicken cutlets, or pork tenderloin from vendors like Dry Ridge Farm (North Asheville, Asheville City, West Asheville, and River Arts District markets), Wild East Farm (North Asheville, Black Mountain, and River Arts District markets) and J4 Cattle Co. (West Asheville and River Arts District markets) and Dillingham Family Farm (Weaverville Tailgate Market).
If you don’t have a wok, that’s okay–just use a large, wide skillet that can handle high heat. Start by chopping your preferred produce into uniform-sized pieces as this will help them cook similarly. If you’re using meat, slice into two inch pieces. Splash a high-heat oil, like sunflower or canola, into your wok or skillet over medium-high heat. Add your beef, chicken, or pork along with some minced ginger and garlic and stir-fry until browned, about three to four minutes. Add your preferred sliced veggies, like carrots, broccoli raab, and fresh mushrooms. Cook these hardier vegetables for about a minute or two before adding more tender ones like spring onions, bok choy, or snow/snap peas. The trick is to stir frequently so everything cooks evenly and quickly. Stir-fry until almost tender. If you want to add any eggs, create an open pocket in the center of the skillet and drop a few eggs. Scramble then mix in with the rest of the ingredients.
Now, it’s time for the finishing touch–the sauce! In a small bowl, whisk together a fourth-cup of soy sauce, three minced garlic cloves, three tablespoons of brown sugar, one teaspoon of sesame oil, a fourth-cup of broth (or water), and 1 tablespoons of cornstarch. Pour the sauce over the stir-fry and stir until the sauce has thickened and veggies are tender. Serve over rice or mix in noodles. Garnish with sesame seeds, green onions, and a squeeze of lime.
Find bok choy and snow or snap peas from Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, Weaverville and East Asheville markets), Ivy Creek Family Farm (North Asheville and Weaverville markets), and Wild East. Root Bottom Farm (West Asheville Tailgate Market), Wild East, and Ivy Creek have you covered with carrots. Nearly all produce vendors have spring and green onions available. Of course, Black Trumpet Farm has you covered with a variety of mushrooms including shiitake, oyster, and king mushrooms at North Asheville, West Asheville, and River Arts District markets.
Not feeling like cooking? Pho Haus has pre-made meals, eggrolls, and pho incorporating market ingredients at West Asheville and River Arts District markets.
Note that Enka-Candler Farmers Market, on Thursdays from 3 to 6 p.m., is now open. Swannanoa Farmers Market opens Saturdays starting tomorrow, May 2, from 9 a.m. to 1 p.m., followed by Leicester Farmers Market on Wednesdays, 3 to 6:30 p.m., beginning May 6. Starting tomorrow, Black Mountain Tailgate Market will move back to its main season location and hours at 130 Montreat Rd from 9 a.m. to noon.
At spring markets, find a variety of produce including leeks, collards, cabbage, lettuces, mixed greens, Asian greens, turnips, radishes, parsnips, carrots, and more. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.