stir-fry, our way

I love cooking on Wednesdays. We get our CSA baskets and get to decide what to make with the surprise bounty. Tonight it was an obvious choice with the beautifully tight broccoli head, purple beans, swiss chard, and left over bok choy from last week. I am not a purist when it comes to stir-fry recipes. I don't believe that only certain items can be put into it for it to be authentic. I use anything and everything and I'm always happy with the results. It's a great way to get your veggies in, not to mention all the healthy vitamins and anti-oxidents.

Chicken & Veggie Stir-fry

2 tsp vegetable oil
1 tbsp minced ginger, root
1 clove garlic, minced
1 onion, sliced
1 lb. lean ground chicken
1/3 cup oyster sauce
2 tbsp soy sauce
4 large bok choy
1 cup green beans
1 red pepper, sliced
1 broccoli head
1 cup chopped swiss chard
1 tbsp cornstarch
1 tbsp water
1 tbsp chives, chopped

In a large wok, stir-fry ground chicken, breaking up meat, for 4 minutes or until no longer pink. Empty into a bowl and drain off fat.
In the same wok, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds. Add all veggies, except swiss chard, and cook for 3 minutes. Add oyster sauce and soy sauce; bring to a boil. Add swiss chard and cook until wilted.
Dissolve cornstarch in water and stir into wok. Stir for 1 minute until thickened. Add chives and enjoy!

Mony likes his stir-fry topped with chopped peanuts, while I like a healthy dose of spicy Sriracha.