![](\"http:\/\/1.bp.blogspot.com\/-VOlPajFBdXA\/T7L85nkC9sI\/AAAAAAAABSg\/3jI8uUbYo3U\/s1600\/greens+harvest+051212.JPG\")
<\/a><\/td>\n<\/tr>\nThe Asian greens this week are also good fresh in a salad, the tat soi and yukina savoy have the deep color and body of spinach. You can use these greens to make a fresh and delicious stir-fry<\/a> too. Or go one better and make a savory stir fry soup<\/a>. Serve it over rice noodles and you will think you are at a Vietnamese restaurant. Either way, consider stocking up on your Asian cooking supplies to get the best out of the next few week’s offerings.<\/p>\n We suggest that you keep at lease some of the following ingredients on hand to compliment the vegetables in your share. <\/p>\n Fresh ginger With them you can make your own stir fry sauces. A peanut sauce recipe is in our August 23, 2011 blog<\/a>. You can also buy prepared sauces. Just check the ingredients on the label.<\/p>\n The herb choice this week is full of fresh, Spring flavor. Cilantro, also known as Chinese parsley, is an excellent garnish for your stir fry (a little lime juice is nice too). Dill goes well in salads, homemade salad dressing, and is great with potatoes. The oregano is a savory herb that compliments most cooked meats and vegetables. When dried it is the seasoning that gives pizza sauce its traditional flavor.<\/p>\n \ufeff<\/p>\n
Rice and\/or rice noodles
Sesame oil
Soy or tamari sauce
Hot sauce
Fish or shrimp sauce
Oyster\/hosien or other prepared sauce
Peanut butter
Limes
Corn starch<\/p>\n