Broccoli Mushroom Stir Fry with Leeks & Green Garlic
By Market Chef Maggie Perkins
1 large head broccoli
1 small bunch leeks
1 bunch green garlic
1-2 cups sliced crimini mushrooms
stir fry sauce and dressing (see recipe below)
Slice large broccoli florets in half lengthwise. Peel large stems of broccoli and slice all into approximately 1/4” slices. Chop any broccoli green leaves. Keep separate.
Thinly slice whites of leeks. Separate into ringlets. Rinse under running water well (leeks, by nature of the way they grow, are notorious for hiding dirt between the ringlets and require thorough rinsing). Mince the green garlic, both whites and greens, if tender. Wipe mushrooms with a damp paper towel. Trim stems. Slice lengthwise into thin slices.
In a wok or large skillet over medium high heat, melt 1 tablespoon of coconut oil, and add only the broccoli stems. Stirring frequently, cook until tender, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Cover with foil or an upended bowl to keep warm.
Add coconut oil if/as needed. Transfer leeks and green garlic to pan. Stirring constantly, saute until transparent, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate with broccoli stalks. Keep warm.
Maintaining about 1 T coconut oil in pan, transfer mushrooms to pan. Continue to stir over medium high heat until slightly browned around the edges, about 4-5 minutes. Add sliced broccoli florets and toss to combine. Stirring frequently, cook until florets are slightly wilted. Return stalks, leeks and green garlic to pan. Toss lightly to combine.
Season with stir fry sauce by tablespoon, adding, tossing, tasting, correcting as necessary, adding more until seasoned as desired (anywhere from 3 Tablespoons to ¼ cup). Warm through, then serve.
Stir Fry Sauce & Dressing
2 cloves garlic, minced
2 teaspoons grated fresh ginger
¼ c seasoned rice vinegar
1 teaspoon tamari sauce
1-2 teaspoons honey
½ c grapeseed oil
3 tablespoons toasted sesame oil
optional: juice and zest of 2 mandarin oranges, toasted sesame seeds and/or minced cilantro stems
Place all of the ingredients in a blender and pulse on low speed until well-blended.
Note: This will yield more than required for this dish, alone. Reduce as desired or make the full batch and use as a salad dressing or marinade. This dressing keeps up to a week refrigerated.
Photos by Maggie Perkins