California Stir Fry

  • 1 bunch cilantro
  • 1 bunch carrots
  • 1bunch bok-choy
  • 1 bunch Tokyo Turnips -Dirty Girl
  • Scallions
  • Cooking oil- Peanut/safflower/sesame
  • Garlic- 3-6 cloves
  • Ginger- 3 tablespoons or to taste
  • 1 large yellow onion
  • Swiss or rainbow chard
  • Broccoli
  • 1-2 bell peppers, yellow, orange or red
  • Smooth peanut butter
  • Chili sauce
  • Organic Soy Sauce
  • Massa Organic Brown Rice
  • Skirt Steak or vegetarian alternative- Tofu, edamame, etc.
  • Crushed cashews or other nut.

This dish is inspired by the flavors of thailand and the freshness of California local produce. I prefer to use all local and organic ingredients, the only thing imported is the chili sauce.



Contributed by: Joe Krammer- Dirty Girl Produce


Serves 2-5


  1. Prepare brown rice.
  2. Chop garlic and ginger and set aside.
  3. Prepare the marinade by adding 1tbsp each of ginger root and garlic to 1-2 cups of soy sauce.
  4. Cut skirt steak into thin strips, pour marinade over steak and let sit for 30 minutes or up to overnight. 
  5. Chop bok-choy (leaves only) carrots and scallions -keep all these fresh. Chop chard and bell peppers, set aside.
  6. Chop onions, broccoli and turnips-sautee in peanut oil over medium heat until tender. Stir continuously for 5-10minutes. Add Skirt Steak.
  7. Once the broccoli is halfway cooked, add chard, bell peppers, 1/2 tbsp each of garlic and ginger. Stir until mostly cooked.
  8. Add peanut butter, and soy sauce- stir until completely blended, cooking over low/medium heat.
  9. Serve over rice, garnish with fresh cilantro, carrots, bok-choy and scallions.
  10. Sprinkle with crushed cashews or other nuts. Enjoy!

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