Stirfry is always a good option when you need something quick to prepare, or when you want to use up small amounts of ingredients left in the refrigerator. You can combine almost any kind of meat and/or vegetables, add simple seasonings and a little liquid, fry it quickly in a hot pan, and dinner is ready!
In this case, I had some flavorful local beef for the basis of the dish. Today I used ground beef, but sometimes you can get thinly sliced lean beef especially for use in stirfry cooking. I also had some napa cabbage and green garlic to add to the pot. A friend had given me some homemade raspberry wine, though I could also have visited the Artisan Wine Gallery just down the road and picked up some local Legoe Bay Winery red wine instead. A little local butter, salt, and fresh rosemary from the garden, and I had the makings of a legendary stirfry. Well, okay, “legendary” may be a little over-enthusiastic, but this was really good food!
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- 2 Tbsp butter (Breckinridge Farm, Everson)
- 3 stalks green garlic, chopped (Broadleaf Farm, Everson)
- 1/2 lb. ground beef (Island Grown Farmers Cooperative member, Lummi Island)
- 1 Tbsp fresh rosemary, chopped fine (home garden)
- 1/2 tsp salt (see Exceptions)
- 2 cups napa cabbage, thinly sliced (Broadleaf Farm, Everson)
- 1/4 cup red wine (homemade raspberry wine)
Melt butter in pan over medium high heat. Add green garlic and saute until white portions are translucent, about 3 minutes. Add ground beef, rosemary, and salt. Cook until beef is browned, about 7 minutes. Add napa cabbage and cook until wilted, about 3-4 minutes. Add wine and cook until liquid is reduced by half, about 5 minutes more.
Serve with steamed asparagus and Blue Cornbread.
Community Food Co-op (Westerly and Cordata, Bellingham)
Terra Organica (Flora and Cornwall, Bellingham)
The Islander Grocery (Lummi Island)