Sweet and Sour Stir-Fry

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Grant Park Farmers Market on June 10, 2018

Ingredients

• Market:
  • 2 pints shittake mushrooms from Sparta Mushrooms $10
  • 1 bunch carrots from Cosmos Organic Farm $4
  • 3 small heads of cabbage Mena’s Farm $4
  • 2 bulbs of garlic Mena’s Farm $1
  • 1 yellow squash Freewheel Farms $1
  • 1 zucchini Freewheel Farms $1
  • 1 bunch green onions (Freewheel) $3
  • 1 pint snow peas Maylor Farms $6
    

• Pantry:
  • Apple Cider Vinegar
  • Extra Virgin Olive Oil
  • Sweet paprika powder
  • Onion powder
  • Garlic powder
  • Coriander powder
  • Salt
  • Chili powder
  • Cane sugar
  • Coconut oil

 Directions

1. Mince 6 cloves of garlic and green onions, reserving the green tops for garnish.
2. In a large pan heat 1 tablespoon coconut oil with the garlic and onions cooking for 3 minutes then add in sliced shitakes.
3. Once the shitake mushrooms have browned remove mix from pan and set aside.
4. Chop the carrots, cabbage, squash, and snow peas. Add more oil to the pan with the chopped vegetable mix along with 1 teaspoon salt, a pinch of black pepper, and 1 teaspoon each garlic powder and onion powder.
5. While the vegetables cook, in a small bowl combine ½ cup vinegar, ½ cup olive oil, 1 teaspoon salt, 2 teaspoons cane sugar, a pinch of chili powder, and 1 teaspoon each of garlic powder, onion powder, sweet paprika, and coriander. Whisk thoroughly until the oil is well incorporated into a mixture.
6. Once the vegetables have wilted down slightly but still retain their color, remove from heat and add in the shitake mushroom mix.
7. Serve with a drizzle of sauce and green onion top to garnish.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.