Stir Fry

I was feeling adventurous Sunday.  I had been reading a lot about edible plants lately, so I decided to try out some daylilies in a stir fry.

So I went outside and picked some buds off the lilies.  I put them in a cup full of water and placed them in the refrigerator for a few hours.  (I read this on a web site – this will make any bugs come out.  Luckily,there were no bugs!)  I didn’t pick too many because I didn’t know what we would think of them.


First I heated some butter in a pan.  I chopped up some garlic scapes, onions, and orange peppers.  I let these fry until the onions started to become see through.

I then put in fresh shelled peas and the buds, which I had cut in two (ok – I was worried about the bugs even though they soaked all morning).  When most of the butter has cooked off, I added soy sauce twice around the pan.

I also made a napa cabbage salad.  I had some Tuesday at the CSA, but I changed up mine a little bit.


1/2 c. red wine vinegar

4 Tbs mustard (I used Weber’s horseradish mustard – it made the salad esp. zingy)

6 packs Truvia sugar substitute (equivalent of 4 Tbs of sugar)

salt and pepper to taste

Whisk all ingredients together and set aside.



1 head of Napa cabbage

4 large radishes

3 scallions

Chop us cabbage and put into a large bowl.  Cut radishes in to the thin slices.  Mix in with the cabbage.  Thinly slice the scallions (white and green parts) and add to the other veggies.  Toss.  Add dressing and toss again.  Let sit for at least 1/2 hour.


I served the salad and stir fry along with 1/2 a piece of steak.  I thought it was very good.  The buds tasted like something green with butter and salt.  My sous chef was not as crazy about the salad.  She liked it, but thought it was a bit too spicy.  I used horseradish mustard – next time I will use regular mustard.



Before I give you my recipe for tonight, let me show you some pictures of what I picked up on the way home tonight:

A sweet basil plant that smells awesome!

Greek oregano plant

Local strawberries

Local tomatoes 🙂

And now for tonight’s recipe:

  • 1 steak, chopped into bite size pieces
  • 1 garlic scape, chopped
  • 1 bunch scallions, chopped

  • 1 zucchini, chopped

Bought this beauty at Wegmans

  • 1 head of pac choi, cut up

  • 6 small red, orange, & yellow peppers, chopped

  • 1 can mushroom pieces
  • hoisin sauce
  • soy sauce


I found this baby scallion in bunch

Isn’t it cute???



I have found the best way to chop up pac choi, lettuce, etc. is with kitchen shears.  Cut the leaves crosswise into strips:

Chop up the meat and vegetables before you get started.

Put extra virgin olive oil in a pan with the pieces of steak.  Mix together a tablespoon of hoisin sauce with a tablespoon of soy sauce and pour over the steak pieces.  Cook the steak pieces on a medium high heat.

After the steak is browned on the outside, take the meat out and set it aside.  Put vegetables in the same pan – using the the liquid remaining in the pan to cook the vegetables in.

Cover the vegetables and allow to cook on medium for about 5 minutes.  Stir at least once.

Uncover the vegetables and add the meat back to the pan.  Turn up the flame to medium high.  Cook for about 2 minutes, stirring constantly.

Add salt & pepper to taste right before serving.


This week when I picked up my CSA distribution, I brought home lettuce, spinach, carrots, Swiss chard, and mixed greens.

I found a recipe for Steak Diane Stir-Fry at under “Busy Cooks”.  Having just attended a dinner for volunteers on Monday where Steak Diane was one of the choices (I did not get it), I was intrigued by the recipe.  (I also like Google’s new feature when you search for a recipe where you can click on the ingredients you are looking for.) You can check the link above to see the original recipe.  Below is my take on it.  I made it for 2 people.

  • 6 oz steak
  • salt
  • pepper
  • extra virgin olive oil
  • 1 onion, thinly sliced
  • about 3 mushrooms
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Weber’s horseradish mustard
  • 2 tablespoons lemon juice
  • 1 cup veggie broth
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh cilantro
  • 1 carrot
  • 3 stalks of Swiss chard
  • fresh garlic

I decided to chop up everything first, so I could move quickly when I started cooking.

First, I trimmed all the fat off of the steak and cut it into slices.  I put a little pepper and salt on the pieces and set aside.

(Yes, I like my pepper.  Also, I use paper plates.)

Then I chopped up an onion and a clove of fresh garlic.  I put this on one plate.

Next, I sliced up mushrooms, carrot, and the stalks of the Swiss Chard and put them in a dish.

Finally, I chopped up the leaves of the Swiss Chard.

I mixed the Worcestershire sauce, mustard, lemon juice, broth, cornstarch, and cilantro together and set aside.

I hit the frying pan three times around with the extra virgin olive oil and turned the flame on high.  I put the slices of steak in.  I flipped over until each side had a nice “crust.”  When the pieces were seared on all sides, I pulled it out of the pan and set aside.

Next, I added the onion and garlic to the pan.  I turned the heat on the flame down from 10 to 8.  I kept stirring the onions and garlic until they were a golden brown.

Next, I added the mushrooms, carrots, and Swiss Chard stalks.  I mixed these into the onion garlic mixture and stirred until the carrots and mushrooms started to look cooked, but not mushy.

(The steak & onions were spitting a bit, so I didn’t take a picture.)

I added the Swiss Chard leaves to the mixture along with the broth mix.

I stirred this around until the leaves started to cook down.  Then I added the steak back in.

I let that cook in the pan, stirring constantly (if you don’t the cornstarch starts to stick to the pan) for about 3 minutes.

I had been cooking rice during this time also.  I put some rice on each of our plates and covered with the Steak Diane mixture.


We both enjoyed this quite a bit.  Just a note – it does have a little kick with the horseradish mustard and Worcestershire sauce, so if you are sensitive to something like that, you may want to use plain (yuck) mustard.  (I am from Buffalo – the only type of mustard for me is Webers!)