Southlands Stir Fry

“That is a cute little cabbage,” said Mike.

“I know,” I replied. “I found it at the gym. I’m going to make a stir-fry with it. It came from Southlands Farm. Iron Dam, a longtime Empower member, owns the farm and brings overflow from her garden for members.

“Did you know,” he added, “that in French a term of endearment is mon petit chou? It literally means ‘my little cabbage.’”

“Perhaps that can be my new name,” I said, and I started chopping.

Southlands Stir Fry

To make the Southlands Stir Fry, chop one head of cabbage into long slices. Add whatever vegetables you have on hand; mine were peppers, onions, and broccoli.

Spray a pan with olive oil (or alternative). Sauté the onion first, add the cabbage, then toss in the remaining vegetables. The goal is to make a large batch of stir-fried vegetables that you can reheat throughout the week. You don’t need to fully cook everything in the first round. Leave them slightly crisp.

If you wish, here are some basic flavour options with most kitchens have:

• Garlic + soy sauce (classic and savory)

• Olive oil + black pepper (clean and simple)

• Chilli flakes + olive oil (a quick hit of spice)

I made three meals with this base over three days:

First meal: Added 3/4 cup of edamame for protein (it was all I had on hand) from the freezer.

Second meal: Added 3 oz of shredded chicken and a tablespoon of hummus

Third meal: Tossed the last of it with leftover meatloaf and fries, it was the best one!

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