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stir fry seeds

Stir fry seeds

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Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli florets and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, chopped bok choy stems, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper; stir to combine. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off.

Separate the beef and pat dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

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Separate the beef and pat dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Add the cooked beef, chopped bok choy leaves, sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Stir fry seeds

Days to Maturity: From direct sowing.

Seed Info
In optimal conditions at least 70% of seeds will germinate. Usual seed life: 3 years. Per 100′ row: 400 seeds, per acre: 174M seeds.

Difficulty
Easy

Quick Facts:

Growing
Ideal pH: 6.0-6.5. One cup of complete organic fertilizer will provide nutrition for 3m (10′) of row. Water regularly. Expect mustards to bolt in hot weather. Provide protection in winter by using a cloche or heavy row cover. At all other times, plan on growing fast and harvesting fast, like spinach. Planting short rows every two weeks works best for the home garden for a constant harvest.

The Stir Fry Blend mustard seeds have been a signature West Coast Seeds mesclun mix for years. It’s the perfect blend for super-fast growing in containers or winter cold frames. The blend includes komatsuna, pac choi, Choi sum, bau sin, red kale, giant red mustard, southern giant curled mustard, shungiku, and tah tsai. None of these seeds require warm soil for germination, so they are prime candidates for fall, winter, and spring growing. Plant this seed blend densely for microgreens or baby salad greens, or space these plants well to let them develop to full size. Treat as a cut and come again crop, and expect at least two harvests.

Starting
If growing to full size, sow 3-4 seeds in each spot you want a plant to grow. Sow 5mm-1cm (¼-½”) deep and thin to the strongest plant, spaced 10-15cm (4-6″) in the row. All mustards can be grown in containers for baby salad greens. Sow these as you would mesclun mixes, with seeds spaced as near as possible to 1cm (½”) apart.

Harvest
Cut individual leaves, or the whole plant at whatever stage of maturity you desire. Young leaves tend to be more tender and less powerfully flavoured as mature leaves. Some varieties will develop a slight bitterness in fully mature leaves. The leaves can be blanched (or run through a food processor) and then frozen, or even dried and flaked for soup mixes. But the plants are so cold hardy, fresh leaves should be available to the determined gardener 12 months of the year. Whole plants can also be pickled for long term storage.

Timing
Mustards are cool season plants that grow quickly and then bolt. Direct sow with frost protection as early as late winter or without protection from early to late spring. Sowing short rows every 3 weeks allows for a continuous harvest of both baby leaves and full sized plants. Sow again in late summer for late fall and winter harvests. Optimal soil temperature: 21°C (70°F). Seeds should sprout in 5-10 days.