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stir fry seeds

Stir fry seeds

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Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), and 1/4 cup of warm water.

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Tips from Home Chefs

Separate the beef and pat dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli florets and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, chopped bok choy stems, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper; stir to combine. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off.

This easy beef stir-fry highlights a bevy of crisp vegetables (broccoli, bok choy, and carrots), which all come together in one pan with an irresistibly sweet, savory, and spicy sauce. A garnish of sesame seeds is the perfect final touch, providing pleasantly crunchy texture and nutty flavor in each bite.

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Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli florets and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, chopped bok choy stems, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper; stir to combine. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off.

Add the cooked beef, chopped bok choy leaves, sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Stir fry seeds

Easy to grow, versatile in the kitchen, and packed with vitamins and minerals, these plants produce edible leaves and stalks and many can be grown year round. It’s worth getting to know these varieties better. All varieties can be used to grow micro-greens and sprouts. Continue reading below to learn how to grow mustard greens from seed.

Quick Facts:

Timing
Mustards are cool season plants that grow quickly and then bolt. Direct sow with frost protection as early as late winter or without protection from early to late spring. Sowing short rows every 3 weeks allows for a continuous harvest of both baby leaves and full sized plants. Sow again in late summer for late fall and winter harvests. Optimal soil temperature: 21°C (70°F). Seeds should sprout in 5-10 days.

Harvest
Cut individual leaves, or the whole plant at whatever stage of maturity you desire. Young leaves tend to be more tender and less powerfully flavoured as mature leaves. Some varieties will develop a slight bitterness in fully mature leaves. The leaves can be blanched (or run through a food processor) and then frozen, or even dried and flaked for soup mixes. But the plants are so cold hardy, fresh leaves should be available to the determined gardener 12 months of the year. Whole plants can also be pickled for long term storage.