With a lot of new vegetables from this week's farm share and a few stragglers from last week, I decided to make a big stir fry to make use of a wide variety of fresh produce. After testing a sauce recipe and finding it lacking, Elliot struck out and made his own sauce on the fly. It was tasty!

This was my first time cooking with bok choy, which always seemed like an exotic ingredient. That's the nice thing about participating in a farm share; we've been exposed to some new foods without having to go out on a limb and buy them. Well, I suppose we did sort of buy them, since the CSA share isn't free, but so far it's been a fun surprise to let someone else choose our produce for us.

• 1 block extra firm tofu, pressed dry
• 1 small onion, sliced
• 1/2 bell pepper, cut into strips
• 1 small head bok choy, chopped
• 2 garlic scapes, chopped
• 1 pint snow peas, snapped
• 2 handfuls kale, stems removed
• 2 handfuls baby greens (mustard, beet greens, arugula, etc.)
• 2 Tbsp. canola oil
• dash sesame oil

For sauce:

• 1/4 cup soy sauce
• 2 Tbsp. fish sauce
• 2 tsp. honey
• 1 tsp. hot chili sauce
• 1/4 tsp. powdered ginger
• 1 small egg, beaten (or egg substitute)

Cut tofu into large slabs and dry with paper towels, using a weighted cutting board on top to press out water. Prepare vegetables. Cut dry tofu into bite size pieces. Pan-fry tofu in a small amount of oil until golden on all sides, remove. Whisk together sauce. Heat oil in a large frying pan or wok over medium-high heat. Add onion, pepper, scapes, bok choy stems, peas, kale, bok choy greens, baby greens (in that order), stirring for a minute or two between each addition to coat with oil and allow to cook slightly. When all vegetables are softened and greens are wilted, add tofu and toss. Reduce heat to medium. Slowly drizzle in sauce and stir to coat vegetables and tofu. Fry one or two more minutes to cook sauce, then serve over white rice.

This was a great way to use up our veggies. I'm sure whatever lurks in your crisper would be a fine substitute. Just make sure to add items to the stir fry in order of cooking time needed -- harder, sturdier vegetables before greens. The egg in the sauce will cook and scramble a bit on a very hot pan, so I turned down the heat a bit before adding the sauce. All measurements for the sauce recipe are approximate, since Elliot added things rather haphazardly. Instead of using a whole egg we used just under 1/4 cup of fat-free egg substitute, so the sauce would be more homogenous.

This was a great experiment for creating our own sauces. I tend to be free about substituting tofu for meat, or one vegetable for another similar vegetable, but I'm more reluctant to make major changes to a sauce or spice in a recipe. After the sauce from this recipe turned out to be thick and nasty, we decided to throw it out the metaphorical window and see if we could do better. It was a success!