I get a seasonal vegetable box delivered. I like it because it forces me to try new vegetables and recipes to make the most out of what I have. I shouldn't admit it but I'm going to: there are some vegetables I could live without. It's terrible I know but I could happily frolic through life without missing celery or leeks. There are also some vegetables that I adore for a short time but when they turn up in my fridge over and over again I'm tempted to put them on the compost. There's only so much cabbage a person can eat without genuine fear of becoming a brassica. This recipe was devised because of the cornucopia of vegetables residing in the fridge. You know it's time to use up as many as possible when you can no longer close the door.
Hiding in one of the vegetable drawers in the fridge was some purple sprouting broccoli. This was teamed with a large red onion and a few fat garlic cloves. I always remove the ends of the purple sprouting broccoli as I can find them to be a bit woody. Slice the onion and garlic and chop the broccoli into bit sized pieces. You could leave them in their entirety but they might be a tad tricky to consume gracefully at the table.
Get some noodles cooking and a wok on a high heat with a little oil. While the noodles cook, add the onions to the wok until starting to brown then add the garlic and broccoli. Drain the noodles and drizzle with oil if you think they might stick. I like to dissolve a miso soup sachet into a little water and add it to the wok with a little soy sauce and chilli sauce. Allow this to reduce for a minute before serving on top of the noodles.
The stir fry has a lovely deep, salty flavour which is wonderfully complimented by the nectarous and juicy carrot and kohlrabi salad. If you've not had kohlrabi before it's sort of like an apple in texture and beautifully sweet without being too much. The sesame seeds gave the salad an extra layer.
It was nice to look in the fridge the next day and know that I at least made a dent in the bountiful supply of vegetables. I'm looking forward to cooking with the kohlrabi next.