https://mmopage.com/news/6i9weyild Oh Stir-fry. You are this gardener’s staple meal.
http://www.wowogallery.com/86r0z78 I don’t think I made a lot of stir-fry before I grew my own vegetables. Now I make it a lot in the Summer, because I can throw whatever I have ready in the garden, into the wok, and end up with an amazing meal full of the fresh-from-the-garden flavor!
https://gungrove.com/tnssqkfswdl The star of this stir-fry is really the Chiogga beets. I barely put any sauce on this and the beets give it a really nice flavor!
https://equinlab.com/2024/01/18/ago2j9gjb Summer Stir-Fry
Buy Carisoprodol 1/2 pound sugar snap peas
4-5 medium to large beets, boiled and chopped
1 pound carrots, chopped
1 pound broccoli, chopped
3 cups mustard greens, chopped
1 bunch green onions, chopped
4 cloves garlic, minced
https://serenityspaonline.com/p5lylsve1n Hand shown for scale. Some of my beets are huge!
http://www.wowogallery.com/kvqytwlbukq Cook beets in pot of boiling water until tender, usually about 30 minutes depending on the size of the beet.
https://sieterevueltas.net/4vfqhg8 Here are those cool stripes I have been talking about!
https://www.prehistoricsoul.com/1z2edw12 Heat olive oil in wok or large skillet over medium-high heat. Add carrots and garlic, sauté for a few minutes.
https://manabernardes.com/2024/hqzt0o6xxk5 Add green onions and toss a few times.
How To Order Diazepam From Uk Add beets and sauce, toss to blend.
Add the mustard greens and sauté until wilted, season with salt and pepper and serve over rice.
This is also good with marinated fried tofu (which I would make first with a similar sauce). It makes really good leftovers too!