Recipe: Gochujang Stir Fry

Want seasonal meal ideas? Here's a recipe from one of our community-supported agriculture subscribers that uses four ingredients we're bringing to farmer's markets now:

1. Daikon radish

2. Sweet Mokum Carrots

3. Spring Onions

4. Spinach

These seasonal vegetables really shine together when stir fried in a Gochujang sauce that comes together quickly. This recipe makes a flavorful meal for two veggie lovers, and is usually served on rice or noodles. This sauce goes well with other vegetables and proteins too, so feel free to experiment with other seasonal ingredients, or add some cashews and sesame seeds for a protein and nutrient boost!

Prep time: 15 min Cooking time: 30 min

Ingredients:

• 1 Daikon Radish

• 3-4 Carrots

• 5-6 Spring Onions

• 4 c. Spinach

• 2 Garlic Cloves

• 1 Tbsp Olive Oil

Sauce:

• 3 Tbsp Tamari

• 1 Tbsp Lime Juice

• 1 Tbsp Rice Vinegar

• 1 Tbsp Maple Syrup

• 1 tsp - 1 Tbsp Gochujang**

  Note: For a lower spice level, start at one teaspoon. If you like spicy food, a full tablespoon will bring heat.

Directions:

1. Slice carrots into half moons, and daikon into quarter rounds. Chop spring onions.

2. Sauté carrot and daikon in olive oil over medium heat (with seasoning, if desired. We like to use black pepper, powdered ginger, and coriander.)

3. Once the vegetables are softened, add the garlic and cook down for a few minutes until garlic is fragrant.

4. Add sauce and stir it in thoroughly. Then, allow 3-5 minutes of cooking between stirring while sauce cooks down and caramelizes.

5. When sauce thickens and starts to get sticky, turn off heat. Add washed spinach and 3/4 of the spring onions, and stir in until wilted.

6. Serve over rice or noodles, and top with chopped fresh spring onion as garnish.

Enjoy!