Kitchen Sink Stirfry
Wednesdays are new veggie days for us, so last night I decided to use up as much of last week’s veggie shipment as possible (being out of town Fri-Sun didn’t put much of a dent in them). I started by simultaneously boiling a handful beets and steaming a couple of heads of cauliflower over the same pot (with a sprinkle of turmeric and cumin for flavor). In a big wok next to that, I cooked some summer squash, carrots, and wild onions. Once the beets were done, I chopped those and added them to the pot. Once everything was mostly done, I added an entire head of bok choy (cut up first). Finally, I added the cauliflower back to it, stirred, and devoured.
It was a pretty colorful mix—the beets have a habit of staining everything reddish purple.
