- one bunch of hakurei (salad) turnips
- one tablespoon coconut oil (or other vegetable oil)
- one bunch of spring onions
- one bunch of tatsoi
- 2 tablespoons peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons rice wine, apple cider, or white wine vinegar.
- red pepper flakes (optional)
To prepare hakurei turnips, trim the greens and the little roots from the bulbs of turnips. Slice the turnips thinly.
In a very hot wok or large frying pan, melt coconut oil. Add prepped hakruei turnips and spring onions (including the green parts, roughly chopped). Stir-fry until turnips are tender, about 4 minutes.
While turnips and spring onions are cooking, roughly chop leaves and stems of tatsoi. Add to hot pan and cook until stems are tender and greens are just wilted, about 2 minutes. Remove from heat.
Toss vegetables in peanut butter, soy sauce, sesame oil, and vinegar. For the spice lovers out there, try adding a sprinkle of red pepper flakes. Serve over quick-cooking rice noodles or hearty brown rice. For more protein as a main dish, add stir-fried chicken or tofu.
From Blooming Glen Farm