Veggie Box - February 25

Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday.  Read more about the Veggie Box subscription program here.


Happy new year!

This week' festive Chinese New Year box will include:

From Manakintowne Specialty Growers

  • sprout mix

From Rudi's Exotic Mushrooms

  • baby Bok Choy
  • Shiitake mushrooms
  • Enoki Mushrooms

From Albert's Organics

  • scallions
  • cilantro
  • snow peas
  • Mandarins



This week's recipes:


Mushroom Stir Fry with Peas and Green Onions

A simple sweet and spicy mushroom stir fry using honey, ginger, garlic, and dried chilies.



  • 1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
  • 1 tablespoon honey
  • 1 teaspoon soy sauce



  • 1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
  • 3 tablespoons soy sauce 
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon shaoxing cooking wine or cooking sherry
  • 1 tablespoon cornstarch


  • 4 garlic cloves, sliced thinly
  • 1 tablespoon grated ginger
  •  1/4-1/2 teaspoon dried chili flakes
  • 3 tablespoons sesame, grapeseed, or other high smoke-point oil
  • 2 lbs. of mixed mushrooms (oyster, crimini, button, shiitake, and/or enoki), roughly chopped or quartered (you want bite-sized pieces)
  • 1 1/2 cups of snow peas or snap peas, de-stringed
  • 8 green onions, chopped
  • Toasted sesame seeds (optional)



1 Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the cornstarch in a bowl and set that aside as well.

2 Place 1 tablespoon of oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second, add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water (you'll see their water in the pan). When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it.

3 Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.

4 Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 more seconds. Take off the heat. Serve over rice and garnish with sesame seeds if using.



Bok Choi With Peanuts and Cilantro



    • 4 tablespoons roasted peanuts
    • 1/8 teaspoon red pepper flakes
    • 1 pinch salt
    • 4 cups bok choy
    • 2 tablespoons peanut oil
    • 1 cup onion, finely chopped
    • 4 teaspoons ginger, minced
    • 2 tablespoons soy sauce
    • 1 teaspoon cornstarch
    • 3 tablespoons water
    • 1 cup cilantro, chopped


  1. Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute. Set aside.
  2. Slice the stems off of bok choi, and cut them into ½ inch pieces. Leave the leaves whole, or if they are very large cut in half crosswise. Heat the other tablespoon oil until very hot then add the onion and ginger and stir-fry for about 1 minute. Add the bok choi stems and leaves and stir-fry until wilted and glossy. Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute. Add the peanut mixture and serve warm.


Happy New Year!