T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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NAKED CHEF’S STIR-FRIED GREENS

Adapted from Jamie Oliver

1 head Mei Qing Choi
10 to 12 oz. Broccoli florets
3 Tbls. peanut oil
1 Tbls. sesame oil
1/2 Tbls. thinly sliced ginger
1 small Onion, finely sliced
2 Tbls. oyster sauce
1 Tbls. soy sauce
2 pinches of sugar
juice of 1 lime

Strip tender greens from Mei Qing and set aside so that you can add it to the pan at the last minute. Peel any tough stalks of broccoli. Chop both greens into 1-inch pieces. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well. Put oil and ginger into a large, deep skillet over very high heat, cook for about 30 seconds. Add onions, drained vegetables, the two sauces, sugar and lime juice. Stir, then add mei qing greens, toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season with salt and pepper to taste. Stir-fry for a further minute and serve immediately.

Find more recipes by produce: mei qing choi