Editor’s note: Chef at the Market is a program at the Tanana Valley Farmers Market in which local chefs use fresh Interior Alaska produce and provide on-site demonstrations for easy meals from vegetables readily available right here in and around Fairbanks.
The program, now in its eighth season, is the result of a partnership between the Fairbanks Economic Development Corporation, Bread Line and their Stone’s Throw Program, the Tanana Valley Farmers Market and the Alaska Farmers Market Association.
On Wednesdays when the program takes place, we’ll feature the chef for that day as well as a recipe or two. Today, chef Cherilyn Brown is at the market from 11 a.m. to 2 p.m. cooking with mixed vegetables for a summer stir-fry. For more information about Chef at the Market, visit www.facebook.com/FairbanksFirst.
Chef Brown is working at a remote camp on the Yukon River, where food is the “Yukon River Camp veggie burger with an over easy egg on top and a side of Lays potato chips.” She is a graduate of the Stone’s Throw program and would like to move into cooking in the world of fine dining.
Mixed Vegetable Stir-fry
6 ounces of protein — you can use chicken, beef, pork or tofu
4 cups of assorted vegetables — I’ll be using a cup each of broccoli and zucchini as well as some onions, peppers and kohlrabi
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 cup chicken or vegetable broth
1/2 tablespoon sweetener, sugar or agave
3 minced garlic cloves
1 tablespoon minced ginger or a teaspoon powdered ginger
Large skillet or wok
Prep your protein by cutting into thin strips, about 1 inch long.
Prep your vegetables: Half and then quarter zucchini and slice thin and cut the broccoli into small florets. Dice the peppers and thinly slice the onions. Peel and cut the kohlrabi into thin strips.
Heat the oil in your pan. Add your protein, cook through and remove to a bowl. Add more oil and add your vegetables, moving quickly around the pan until slightly softened, about 4 minutes.
Add your protein and 1/2 cup chicken broth and simmer while mixing the sauce. Whisk together 1/2 cup cold chicken broth, 1/2 tablespoon sweetener, minced ginger, sesame oil and cornstarch.
Pour your sauce over the stir-fry and turn all ingredients to coat.