Garlic green, a spring culinary treat from my garden.
(Click on photo to enlarge)
Because I planted the garlic cloves closer than recommended last fall, I am now harvesting every other plant for cooking.
Use as you would scallion. Both the white and green parts are used. Garlic green has a delicate garlic flavor.
Trying to find time to eat right and healthy while spending the better part of the days outdoor gearing up for the planting season which will be in full swing soon can be a challenge.
Fortunately I made friend with my freezer and always remember to cook for it. I have quite a bit of precooked meals that I can reheat and I also have cooked chickpeas sprouts, cooked lentil sprouts, cooked pasta, cooked brown rice and beans … in the freezer for quick stir-frys.
Stir-frying is one of the fastest way to get a meal from the stove to the table and one of the healthiest way to eat.
Here are a few tips to make a gardener’s life easier
∞ Make friends with your freezer, always cook extra for it (remember to date and label)
∞ Keep a supply of your favorite dried fruits on hand
∞ Keep a supply of your favorite nuts and seeds on hand, toast if you prefer (I always have a supply of toasted nuts and seeds on hand)
∞ Prep veggies the night before or early in the morning before heading outdoor
∞ When a sauce is called for in the recipe, if possible, measure out ingredients into a covered container (label if pre-preparing more than one sauce)
Staples in my freezer for quick stir-fry:
∞ Meal-sized portion of sliced meat and poultry
∞ Cooked chickpeas sprouts and lentils sprouts
∞ Shelled soy beans (edamame)
∞ Cooked brown rice and beans
∞ Cooked pasta and noodles
The recipe below can be prepared in under 15 minutes.
Before heading outside to work, I prep my asparagus, shallot and garlic green, put them in the refrigerator; take the chickpeas sprouts and penne (or pasta of choice) from the freezer and place in the fridge to thaw.
Enter the kitchen at the end of the day and dinner is on the table in no time.
Chickpeas Sprouts, Asparagus, Garlic Green & Penne Stir-fry
¾ – 1 pound asparagus, peeled (click here for how to) and slant cut
½ pound (about 1½ cups) cooked chickpeas sprouts (click here for chickpeas sprouts information)
½ pound (about 2 cups) cooked pasta, regular or gluten free, microwave 2 – 3 minutes to reheat
1 shallot, minced
1 – 3 garlic green or scallions thinly sliced
2 – 3 tablespoons dried cranberries
1 – 3 tablespoons toasted nuts (I like slivered almonds) or seeds
½ teaspoon kosher salt or to taste
¼ teaspoon ground black/white pepper or to taste
chili, fresh, bottled or dried to taste, optional
2 – 3 tablespoons regular or gluten free soy sauce
¼ – ½ cup broth or as needed
1 – 2 tablespoons oil
1 teaspoon Asian sesame oil, optional
1. Add oil to preheated wok or frying pan, add shallot and chili (if using) stir-fry a few seconds, add salt, asparagus and chickpeas sprouts. Stir-fry until asparagus turns a bright green color, 2 – 4 minutes.
2. Add pasta, mix well, stir in soy sauce, add broth as need. Stir fry until asparagus reaches desired doneness and pasta is heated through, about 5 – 8 minutes.
3. Stir in sesame oil, dried cranberries and nuts. Adjust taste, serve hot or cold.
VARIATION 1 – Substitute 1 tablespoon oyster sauce for a tablespoon of the soy sauce
VARIATION 2 – Substitute 1 tablespoon hoisin sauce for a tablespoon of the soy sauce
Related post you might be interested in:
Click here for Growing Chickpeas (Garbanzo Beans) Sprouts
Click here for Curried Chickpeas Sprouts, Cauliflower & Butternut Squash Stew
Click here for Marinated Tofu, Asparagus & Portabella Mushroom Stir-fry
Click here for Shrimp & Asparagus Stir-fry
Click here for Asparagus Salad
Copyright © by Norma Chang
Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see what others are cooking.