Best Formula for a Spring-y Stir-Fry

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Some Spring vegetables are fleeting; others stick around for a few months. A basic formula gives options for using the freshest RIGHT NOW, but can easily adapt to changing availability of produce. The equation is:

aromatics
+ crunchy
+ mushrooms
+ tender
+ flavors
+ (protein if you like)

Spring Stir-Fry

We recommend any combination of these:

Aromatics: White or purple spring onion (bulb parts) or ramps (bulb part), garlic, shallots or leeks

Crunchy: Bok choy (white part), sugar snap or regular pea pods, asparagus

Mushrooms: Morels (if you’re lucky!), shitake, crimini, or white button

Tender: Bok choy greens, dandelion greens, onion tops, ramp tops, spinach, watercress or nettles

Flavors: Grated ginger, lemon zest, coconut aminos, toasted sesame oil, rice vinegar or mirin

Protein: Poached or fried egg, toasted tofu, chicken, pork or lamb.

Directions

In a wok or large skillet, over medium high heat, add grapeseed or other high-heat oil. Start with your choices of aromatics, then every few minutes, layer in the next category. Finish with flavors, top with protein if desired.