Harvest Monday, December 2, 2013 – Container Gai Lan + Sunchoke + A Stir-fry

My container gai lan (Chinese broccoli) survived the frigid (+/-15°F) night time temperature we had days ago. I got a harvest, about ½ pound, which will be the last.

Gai lan growing in window box

These gai lan I planted in window boxes did better than the ones I planted in the garden even though they were attacked by insects (see above photo).

I harvested the main shoots some weeks ago and was really surprised, and needless to say pleased, to see these side shoots.  They were quite fat and tender.

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Brought home some beautiful sunchoke (Jerusalem artichoke) from Locust Grove Heritage Vegetable Garden (LGHVG) few weeks ago. They are placed, unwashed, in a storage container, covered with damp pro-mix (sand will work also) and stored in the shed for use throughout the winter. Must move the container into my unheated garage at a later date before the shed door gets blocked by snow.

Experimented with window boxes to store the root veggies last winter and the results were excellent, decide to try larger storage containers this time.

Sunchoke (Jerusalem Artichoke)

NOTE: Sunchoke has a high content of inulin that some people are unable to digest thus causing intestinal distress (extreme gas pain). The first time you are introduced to sunchoke, eat a small portion to see how your system handles it. For more about sunchoke, click here.

Right photo: Sunchoke flowers

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Had some shrimp in the freezer so decided to make a shrimp, gai lan and sunchoke stir-fry (substitute other veggies for the gai lan).

Shrimp, Gai Lan & Sunchoke Stir-fry

Ingredients
• 1 pound shrimp, shelled, deveined, washed and pat dry
• ½ teaspoon kosher salt
• ¼ teaspoon ground white pepper or to taste
• ½ teaspoon maple syrup or light brown sugar
• 2 – 3 slices fresh ginger
Combine all the above. Set aside while you gather and prepare the other ingredients
• ½ – ¾ pound gai lan cut into bite-sized lengths (using both leaves and stalk, including flowers)
• ¼ – ½ pound sunchoke, peeled and thinly sliced
• few strips of red onion
• 1 – 3 cloves garlic, peeled and minced
• ½ – 1 teaspoon kosher salt or to taste
• ½ – ¾ cup chicken broth
• 1 tablespoon cornstarch combined with 2 tablespoons water
• 2 – 3 tablespoons oil

Preparations
1. Add 1 tablespoon oil to preheated wok or frying, add salt and veggies, stir-fry until gai lan turns a bright green color, adding broth 1 tablespoon at a time if wok or frying pan is dry (to prevent burning). Remove to a clean platter and set aside.
2. Add 1 – 2 tablespoons oil to wok or frying pan, add garlic, stir-fry for a few seconds, add shrimp, stir-fry until shrimp changes color
3. Add veggies, continue stir-frying until shrimp is cooked and veggies are to desired doneness. Remove and discard ginger slices, if desired.
4. Add broth, bring to a boil. Thicken with cornstarch mixture. Adjust taste and serve with rice or pasta.

VARIATION 1: Stir in 1 tablespoon oyster sauce during step 4.
VARIATION 2: Substitute 6 – 8 ounces of tofu for the shrimp.

Oops, the sunchoke slices are barely peeking out in the above photographed dish (they got buried). Could not retake the photo as the dish was eaten when I noticed the issue, so sorry.

Click here for a vegetable medley that includes chicory (radicchio) and sunchoke.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

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