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The vegetables I used were simply what I had on hand at that moment. I find that as long as I start with an onion and some garlic, the other vegetables can be substituted at will. This is a vegetarian stir fry but meat could easily be added.
If you are cooking rice, start it first.
Prep all vegetables so they are ready to be tossed in the wok in their turn. The sunchokes were a bit of work to peel. They are harder than potatoes and somewhat reminiscent of gingerroot in appearance. Mild but with a touch of spicy or pungent flavor.
Heat wok over medium high heat (7-8) until pan is warm (not hot), then add oil. When oil is warm, add onions. Cook onions, stirring frequently for a couple of minutes until they are brown on the edges and softening. Add garlic, stir and cook for another minute. Add mushrooms, soy sauce and pepper and stir occasionally for a couple more minutes, until all veggies are soft. You may need to add water to keep it from burning on the bottom during this step. If not, add the water now.
Add sunchokes and carrots, stir everything together and place a lid on the wok for a couple of minutes, to steam the harder vegetables. Then add in the broccoli and replace the lid until the broccoli is bright green and the vegetables are done to your liking.
Adjust seasonings by adding more soy sauce or pepper to taste before serving over rice. My family likes to add their own soy sauce, Sriracha or other condiments at the table.
By Jessica from Hillsboro, OR
By Robin from Washington, IA
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I have Jerusalem Artichokes growing in my back yard. Anyone have some really good recipes using them? They have a very mild flavor, and are not so digestible when raw. I know they're good for diabetics, but I don't have diabetes, fortunately. I gave some away last fall when they were ready, but they grow like weeds. Not even the rabbits can eat all of them.
Jantoo from Kenosha Co, WI
I have been growing Jerusalem artichoke for years, I to have trouble finding recipes; I have used several from globe artichokes and they turnout quite well.
Here are a couple of my favorites. Another thing I do is
I use Google alert.
May be peeled and sliced raw in salads, or on relish trays with dips; or made into "Saratoga Chips" (fried chips), scalloped, mashed or:
1. Wash 1 1/2 pounds Jerusalem artichokes.
2. Steam, or drop into boiling water.
3. To prevent discoloration, add 1 teaspoon mild vinegar or white wine. Cook covered until tender only. If cooked beyond this point, they will become tough again. Test with a fork after 15 minutes.
4. Drain. Rub off the peel.
5. Melt 2 to 3 tablespoons butter. Add 2 drops hot pepper sauce and 2 tablespoons chopped parsley.
6. Pour these ingredients over the artichokes; or cream them; or cut into halves and pressure cook for 10 minute at 15 pounds.
MARINATED JERUSALEM ARTICHOKES
Steam 1 Lb. JERUSALEM ARTICHOKES
Over 2 cups water and 1/2 cup Tarragon vinegar
Tell tender Cool
Mix 3 cloves Garlic
1 teaspoon salt
1 cup rice vinegar-garlic flavor
1/2 cup oil
1/2 teaspoon garlic powder
1 1/2 Tablespoon minced parsley
Mix together oil- rice vinegar- Garlic- garlic powder-and parsley.
Add cooled, peeled and chopped JERUSALEM ARTICHOKES, cover and refrigerate.
Better on the second day
Keep in refrigerator.
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