I love it when use-up-the-CSA recipes turn out well. For this one, my idea was to make sort of a “ma-la” Schezuan sauce and pair it with a half package of leftover ground lamb and all the green vegetables I could find.
For the sauce:
About 2/3 cup chicken broth
About 1 tbsp chile bean sauce
About 1 tbsp black bean garlic sauce
1 tsp cornstarch
several grinds of Sichuan peppercorns
2 tbsp vegetable oil
4 cloves garlic, minced
2 tbsp soy sauce
1 small red habanero pepper, seeded and chopped
For the stir fry:
1 tablespoon olive oil
About two cups bok choy, chopped into small pieces
half a bunch of asparagus, cut into pieces
1 can sliced water chestnuts
two garlic scapes, sliced
the greens from two small onions, sliced
1 onion and two small mini onions, chopped
1 small head broccoli, cut into florets
1/2 pound ground lamb
1 tbsp or so oyster sauce
Prep all ingredients. Marinate lamb and season with some cumin.
Heat oil in pan. Cook onions and garlic scapes until soft. Add lamb and brown. Add vegetables and stir fry a couple minutes each, adding a bit of soy sauce as you go (I first added the bok choy, let it wilt, and then added the rest).
Pour sauce over and let it come to a boil. When vegetables are tender, serve over rice.