Contributed by Pacific Coast Farmers’ Market Association
Serves: 4

• 2 TBSP extra virgin olive oil
• 2 TBSP minced garlic
• 1/2 cup fresh orange juice
• 1/4 cup Rice wine vinegar
• 2 1/2 cups water
• 2 tsp salt + more to taste
• 1 cup thinly sliced carrots
• 4 cups shredded asian greens—bok choy, flowering cabbage, baby spinach, tatsoi, etc.
• 2 bunches red chard
  

Since stir-fry is a quick cooking method, it makes it easier to have everything cut and measured before you start heating any of your pans. This dish can be made using two woks or two large sauté pans.

1. Begin by adding two cups of water to one of the pans and place over high heat. In the second pan, add 1/2 cup of water, olive oil, and place over high heat as well.
2. Once the water begins to simmer, add the red chard to the pan with the 2 cups of water and bring to a boil. This is called hard blanching. After about 4 minutes turn the leaves over, add the vinegar to the pan, and cook for an additional two minutes.
3. While the chard is blanching, add the carrots to the second pan and blanch for about 3 minutes then add in the orange juice, garlic, and salt. Stir this through and add the Asian greens. The greens will begin to cook through and absorb the flavor of the salt and juice.
4. Continue cooking the vegetables for about 6 minutes or until the greens become tender. Remove both pans from the heat.
5. To make the wraps, briefly dip the red chard in a bowl with iced water. This is called shocking the vegetables and stops the cooking process and makes the leaves easier to handle. Spread one of the leaves out on your work surface and remove the fibrous stem with a knife. Take a small portion of the stir-fry from its pan and place it in the center of the wrapper. Roll this up like a burrito and repeat. The sauce left at the bottom of the pan works great as a garnish or dipping sauce.

Serving Suggestion:

Serve with Massa Organic Rice.

Variation:

Add cooked farmers’ market meats to your wraps.

TIP: WHEN PREPARING STIR-FRY INGREDIENTS, MAKE SURE THAT THE VEGETABLES ARE ALL CUT TO ROUGHLY THE SAME SIZE AND ON THE THINNER SIDE SO THEY WILL COOK FASTER.

*Items in BOLD are available at the Davis Farmers Market