We concocted an amazing citrus stir fry with our garden fresh harvest. Vegetables included were zucchini, yellow squash, carrot, snap peas, green onion, kohlrabi, garlic, and beet greens for the best taste of the season. We also included pineapple chunks and a basil garnish.
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| Our summer squash has "ribs" which make the slices look like flowers |
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| The prepped ingredients look fresh and colorful |
In an electric wok, start with approximately 1T canola oil. Then add beet green stems, carrot, onion (bulb part), and garlic. Then add kohlrabi, squash, and zucchini. Then add the beet greens, green onion tops, and peas. Finally pour in about 1 cup of sauce (soy sauce, apple cider vinegar, juice from 1 orange, honey, and corn starch) and the pineapple chunks. Cook for a few minutes to let sauce thicken. Serve over brown rice with a basil garnish.
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| Flavors melding in the wok |
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| A delicious plate of food! |
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