The vegetables I used were simply what I had on hand at that moment. I find that as long as I start with an onion and some garlic, the other vegetables can be substituted at will. This is a vegetarian stir fry but meat could easily be added.
If you are cooking rice, start it first. Prep all vegetables so they are ready to be tossed in the wok in their turn. The sunchokes were a bit of work to peel. They are harder than potatoes and somewhat reminiscent of gingerroot in appearance. Mild but with a touch of spicy or pungent flavor. Heat wok over medium high heat (7-8) until pan is warm (not hot), then add oil. When oil is warm, add onions. Cook onions, stirring frequently for a couple of minutes until they are brown on the edges and softening. Add garlic, stir and cook for another minute. Add mushrooms, soy sauce and pepper and stir occasionally for a couple more minutes, until all veggies are soft. You may need to add water to keep it from burning on the bottom during this step. If not, add the water now. Add sunchokes and carrots, stir everything together and place a lid on the wok for a couple of minutes, to steam the harder vegetables. Then add in the broccoli and replace the lid until the broccoli is bright green and the vegetables are done to your liking. Adjust seasonings by adding more soy sauce or pepper to taste before serving over rice. My family likes to add their own soy sauce, Sriracha or other condiments at the table.
By Jess from Hillsboro, OR
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Sounds great, Jess. My husband Doug has added them to a potato onion fry, too.
Yum. We tried it twice. We like the little zip spice the sunchokes give. I'd never had them before. The second time round we added a splash of (Not spicy) Peanut Oil and a small handful of coursely chopped peanuts.
MARINATED JERUSALEM ARTICHOKES
Steam 1Lb. JERUSALEM ARTICHOKES over 2 cups water and ½ cup Tarragon vinegar
Until tinder
cool-
Mix
3 Crushed cloves Garlic
1-teaspoon salt
1-cup rice vinegar-garlic flavor
¼ cup oil
½ teaspoon garlic powder
1 ½ Tablespoon minced parsley
Mix together oil- rice vinegar- Garlic- garlic powder-and parsley.
Add cooled, peeled and chopped JERUSALEM ARTICHOKES, cover and refrigerate.
Better on the second day, Keep in refrigerator.
Stir occasionally
1 1/2 lb Whole Jerusalem artichokes
2 sm Ripe bananas
4 T Chablis
Nutmeg
Salt and freshly ground
-pepper
Blanch the Jerusalem artichokes until tender, and then peel and cut into a dice and reserve in a saucepan, keeping warm.
Cut the bananas into quarters lengthwise; then cut each quarter in half.
From the halves cut batons, or sticks, about the size of your little finger.
With one or two of these batons make a sauce by mashing the banana with the Chablis, working it so that it is creamy not thick and pasty or thin and runny.
Flavor with nutmeg.
Season the artichokes with salt and a few grindings of pepper.
Add the ganana sauce and batons to the artichokes.
Toss to coat with the banana mixture.
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