Tonight was an experiment night that turned out to be delicious. We had a chicken and bean sprout stir fry with an amazing slaw made out of the beautiful multi colored carrots we had this week in the share, and the crispy kohlrabi.
I know I’ve said this before but when you start with fresh local ingredients, your meals taste so much better. That’s why we are here showing you fresh local food. Anyways, off I go on a tangent.
Start by peeling and then grating one of your kohlrabi and 2-3 carrots of different colors. I used the largest holes on my box grater.
You end up with three (or more!) different colors on your plate.
You want to let some of the moisture drain from these veggies so place the shreds in a strainer over a bowl and sprinkle with salt. Let the veggies drain for 45-60 minutes.
Next I toasted some sesame seeds in a dry pan on the stove top. This takes only a few minutes but makes all the flavor difference in the world. Gently toss them around in the pan every 30 seconds or so for a few minutes until you start to smell them.
Before:
After:
Set them aside and let them cool.
My chicken had been in the fridge over night simply tossed with some of Our Favorite balsamic dressing. When I took that out of the fridge I added a touch of soy sauce and about a Tablespoon of corn starch.
Into a stir fry pan it went. When the chicken was fully cooked I added about half a bag of bean sprouts with the chicken and cooked them together for about 3 minutes.
All that’s left is to put but the slaw together with a simple dressing.
In a small bowl combine 1 teaspoon of sugar with 1 teaspoon of sesame oil. If you have any fresh grated ginger throw some of that in there too, it would be delicious! Add 2 Tablespoons of rice vinegar and whisk well, until you can dissolve the sugar.
Toss the drained veggies in a bowl with a good helping of fresh cilantro.
Add the sesame seeds and dressing to create a slaw that is beautiful to look at…if it stays on the plates long enough for you to enjoy. Our slaw lasted only minutes, Enjoy!
