CHOPPED KITCHEN

Sweet & Sour Vegetable Stir-Fry

with Fried Eggs & Peanuts

Food Image

Servings 8-10

Two kinds of citrus—seasonal orange and lemon—give the sauce for our stir-fried vegetables its irresistible sweet-sour balance. The carrots, celery, and bok choy perfectly contrast a rich fried egg and fluffy, radish-studded white rice.

Ingredients
  • 2 Cage-Free Farm Eggs
  • 1 1-Inch Piece Ginger
  • 11⁄2 Tbsps Soy Marinade
  • 2 Tbsps Roasted Peanuts
    • Step Image

    1 Prepare the ingredients & marinate the radish:

    Step Image

    Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Slice the celery on an angle into 1/2-inch-thick pieces. Halve the orange; squeeze the juice into a medium bowl, straining out any seeds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Quarter and deseed the lemon. Cut off and discard the ends of the radishes; small dice. Place in a bowl and top with the juice of 1 lemon wedge and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

    Step Image

    2

    Step Image

    While the radishes marinate, in a medium saucepan, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Step Image

    3 Start the stir-fry:

    Step Image

    While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and celery; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened.