Autum Stir-Fry

Serves: 2

Time: 30 minutes



1 Onion

3 Garlic Cloves, Minced

5 Dwarf Bok Choi

2 Small Eggplants

5 Asian Turnips

1 bu Mizuna

1 Package Rice Noodles


2 Tbsp Citrus Juice (orange, lime, grapefruit)

3 Tbsp Soy Sauce

1 Tbsp Chinese 5 spice powder

1 tsp Honey

½ tsp chopped garlic

¼ tsp black pepper

3 dried cayenne peppers, chopped (or crushed red pepper flakes)


  1. First make sauce by combining ingredients in a small bowl with a whisk and set aside

  2. Slice onion and rough chop other veggies. Heat oil in a wok over medium high heat and add onion cooking until translucent. Add garlic and cook for 2-3 minutes. Transfer to a bowl and add turnips, cooking for 5 minutes before transferring to the bowl and repeating process with eggplant. Once the frim vegetables are all cooked and in the bowl add a little more oil and cook bok choi until reduced in size, follow with mizuna until wilted and transfer to bowl.

  3. Soak rice noodles in boiled water for 1 minute, then strain.

  4. Add sauce to warm wok, add noodles and toss, add vegetables back and heat throughout, tossing occasionally. Add salt and pepper to taste and serve warm (maybe with an extra squeeze of citrus)


Based off a recipe from Sarah Jane (our new Apprentice!)