Fava Leaves Chow Mein


When I picked up my CSA box from Jeannie Berg, our local farmer, she asked that I taste the fava bean leaves that she included. I said they remind me of eating fresh sugar snap peas. A fairly delicate but yummy treat to work with. I pondered a few days of what could showcase this veggie without overpowering it. The first and easiest thing that comes to mind is in a salad. And I know this works well because I tried it but I always want to think outside the’ BOX’ with something you may not have tried yourself. So I decided to make a chow mein incorporating the fava leaves as well as some spinach and cabbage from our latest CSA veggies du jour. The result is a delight. This recipe can be made gluten-free by using rice noodles instead of wheat.

PRINT Fava Leaves Chow Mein Recipe from MS Word

Fava Leaves Chow Mein

Yield: 3-4 servings

17 ¾ oz. fresh yaki soba noodles (3 packages)
(for gluten-free use hydrated rice noodles)
12 oz. mung bean sprouts
1 cup fava leaves chiffonade
1 cup kale chiffonade
1 cup spinach chiffonade
1 cup cabbage chiffonade
1 cup matchstick carrots
5 cloves of garlic chopped
2 teaspoons grape seed oil
1 tablespoon gluten-free tamari sauce
1 tablespoon granulated stevia
1 teaspoon salt

Wash and de-vein all produce. Chiffonade all leaves; Chiffonade is a cutting technique where you roll the leaves and slice thin into (1/8 inch) ribbons.
Temper the noodles by running them under hot water if fresh or bring to a boil then rinse and drain them to loosen them up if dry rice noodles are used. Heat wok with oil and add garlic, all veggies, and noodles. Stir fry for a minute then add seasonings and bean sprouts. Cook another minute using tongs to incorporate and distribute all the ingredients.
Serve.
© 2012 Aron David Bradley
http://www.boomercuisine.com

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