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Asparagus and Pea Vine Stir Fry by

Tags: chives, asparagus, greengarlic, peavines


1 bunch Veggie Box green garlic (white and light green parts) thinly sliced
1 pound asparagus, tough ends trimmed
Veggie Box pea vines, chopped in half
Kosher salt and freshly ground black pepper
2 teaspoons of garlic chili paste
Olive Oil
1 tablespoon Sesame Oil
Juice of 1 lemon
3 tablespoons of soy sauce
A drizzle of honey
Fried Eggs
Veggie Box chives finely diced


Put rice on to steam. While it's cooking, heat olive oil in wok. Cut asparagus into thirds and throw into the wok. Season with salt and pepper. After about five minutes of cooking and stirring, add in the green garlic and chili paste. Stir for a minute or so longer, and then add in the pea vines, sesame oil, lemon juice, honey, and soy sauce. Fry an egg or two in a separate pan. Serve the stir fry over rice, topped with an egg and chives.

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