Stir-Fry Turnips and Greens with Seitan and Wild RicePosted: October 22, 2008
The seitan steaks we’ve mentioned before, but this time I used a spice rub of celery salt, garlic powder, dill, and crushed red pepper. After frying on the skillet for a minute, we put the whole thing under the broiler to get the outside a bit crispy. Worked wonders.
The turnips and greens recipe is from Jack Bishops’s A Year in a Vegetarian Kitchen – one of our staple cookbooks.
Stir-Fried Turnips and Greens
2 tbsp soy sauce
1 cup fresh squeezed orange juice (we used apple cider)
3 medium scallions, minced
3 medium garlic cloves, minced
1 tbsp minced ginger
1/2 tbsp crushed red pepper
1 tbsp peanut oil (but we used olive)
1 1/2 lb turnips (cut into 3/4″ wedges or chunks)
5 cups stemmed small tender greens (we used 1 bunch of arugula)
1. Combine juice and soy sauce in a bowl. Place scallions, garlic, ginger, and pepper in another bowl.
2. Heat 1 tbsp oil in large skillet over medium-high heat until shimmering. Add turnips and stir-fry lightly until browned (5 to 7 minutes)
3. Clear center of pan and spread garlic in there. Drizzle remaining oil over the aromatics and cook until fragrant (about 1 minute). Stir into the turnips.
4. Add juice mixture to the pan, cover, and cook stirring once or twice, until turnips are creamy and tender and the liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover, and cook until wilted (about 1 minute). Remove lid and cook to reduce liquid more if too much remains. Serve immediately.
Also pictured here: Tina’s Rosemary Peasant Bread and some wild rice that came from a plastic canister with a “flavor packet.” We bought it for pretty cheap (wild rice can be very expensive) at a farmer’s market during our apple picking trip. The “flavor” ended up being “really salty” but not beyond the pale.
This was once of those meals that really answers the question of whether you have to go to bed hungry in order to stay on a budget like this. The answer, by the way, is no.