HAPPY THANKSGIVING, EVERYONE!
Welcome to the last hurrah! It has been a pleasure to put this share together. Many of the vegetables were planted in June and July and they have come to the fullness of the season. The cycle of their lives have grown through the warm, rainy summer full of caterpillars, leaf hoppers, and flea beetles to finally arrive at this time of year where the weeks are punctuated at least 2 or 3 times with a good frost or freeze. These freezes help to sweeten the roots and leaves from bitterness into sugar after fattening throughout the fall rains while the tangential lights cast long shadows. Even midday the shadows grow long, and the close of the year is upon the land and the sky. It feels so good to come to the end of such great abundance and to face the austerities of the frozen cold winter with a root cellar bulging full of this year’s bountiful tubers and root crops with enough to last until spring. We are looking forward to a new beginning and to planting another year of annual vegetables and perennial berries and nut trees and to discover what it means to be truly native to our place. Thank you for joining, encouraging, and supporting our aspirations to truly be part of the land and the multiplicity of biomes throughout the seasons.
The vegetables for this bountiful distribution have been compiled into 3 BOXES, so please make sure that you take 1 large (1 bushel) box, 1 medium (1 1/9-bushel) box, and 1 small (1/2 bushel) box or you will be missing parts of your share. We will also may have 2 Brinery sauerkraut jars on the side at some sites, and others will have them in your box, so check for that. You may want to bring your own containers or bags, if you don’t want to haul these boxes home. You can also return them at anytime to the Farm, the Washtenaw Food Hub, or the Ann Arbor Farmers Market throughout the rest of 2021. Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.
Please feel free to give us a call or e-mail throughout the fall, winter, and spring, if you are interested in a refill of any of the following produce. We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 24, for any last minute Thanksgiving purchases. We will continue coming to the Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December, as much as the weather allows us. If you have “liked” us on Tantre Farm’s Facebook page or Instagram, you will know when we are coming, since we will try to keep you updated. Also, throughout the fall and winter, we will continue delivering our produce into Ann Arbor to the People’s Food Coop, Argus Farm Stop on Liberty and Packard in Ann Arbor, and Agricole Farm Stop in Chelsea.
We also will continue offering our collaborative, weekly IMMUNE BOOSTER CSA (http://www.tantrefarm.com/how-does-our-immune-booster-csa-work) throughout all the seasons. Registration for the Summer CSA of 2022 will open around the beginning of January, so watch for that email and make sure that tantrefarm@hotmail.com and info@tantrefarm.com are on your SAFE LISTS, so you don’t miss any emails.
Thank you for buying locally and seasonally. We are proud to share this collaborative Thanksgiving offering with thanks to our friends’ additions from the Brinery, Goetz Family Farm, and Second Spring Farm. We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2021 Tantre Farm Crew
WHAT’S PART OF YOUR SHARE?
INSIDE BOX #1 (Large- 1-bushel)
“Second Spring Farm’s” BEETS (Red Ace): round, smooth, deep red roots with sweet flavor. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” in Traverse City,: http://www.secondspringfarm.net/
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.
BRUSSELS SPROUTS: You will receive 2 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and often store better while still on the stalk until ready for use.
-How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.
RAINBOW CARROTS: You will receive these frost-sweetened carrots in a plastic bag: Malbec (beautiful red color inside and out; best flavor and color when roasted; excellent source of vitamin A and antioxidant) and Purple Elite (rich purple skin contrasts nicely with a beautiful yellow core and striations).
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks
CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium.
-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.
DAIKON RADISHES: You will receive Watermelon Radish (an heirloom Chinese daikon variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a sweet, delicious taste; very mild), Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut), and Red King (looks like an overgrown carrot with brilliant red skin and white inside; mild, crisp, and juicy; good, sweet, eating quality).
-How to use: excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.
GARLIC (Persian Star): thick white bulb wrappers streaked with purple and has a pleasant flavor with a mild spicy zing; it averages 8-12 cloves per bulb.
-How to use: Excellent minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables.; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic
-How to store: store for several months in a cool, dark, dry, well-ventilated place in a basket or a paper bag; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.
“Second Spring Farm’s” ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) and Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion). Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” in Traverse City,: http://www.secondspringfarm.net/
-How to store: can last for 3 to 6 months if kept in a cold, dark place in a basket or paper bag, but remove any ones starting to go soft from the others. Just cut out the bad part, chop up the rest of the onion and freeze.
POTATOES: You will receive a bag of the following–
*Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted)
*Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
*Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-45 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.
“Second Spring Farm’s” SWEET POTATOES: These are edible roots related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A & C. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” in Traverse City,: http://www.secondspringfarm.net/
-How to use: prepare like potatoes–baked, boiled, sauteed, fried; can be made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.
INSIDE BOX #2 (Medium- 1-1/9 bushel)
GREEN CABBAGE (Kaitlin): large, late-season cabbage that produces a high-quality, high dry-matter white cabbage for sauerkraut.
-How to use: excellent for making sauerkraut and for cooking or chopped raw into salads or coleslaw.
-How to store: refrigerate well into December and January
“Goetz Family Farm” PIE PUMPKINS (Connecticut Fields): the traditional American pumpkin and an heirloom pumpkin of the New England settlers and Native Americans, several hundred years old; can be used for pies. Thanks to Goetz Family Farm, which is a 3-generation family farm in Riga, MI. For more information about their farm: https://www.localharvest.org/goetz-family-farm-M56215.
-How to use: Excellent for pies, muffins, cookies, cakes, breads, etc.
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).
WINTER SQUASH: You will receive the following varieties:
*Honey Bear Acorn (small, green ribbed squash with pale yellow flesh)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
*Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
*Black Forest Kabocha (dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet)
*Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies).
-How to use: bake, roast, boil or steam chunks, or until tender, mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature.
**Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/
INSIDE BOX #3 (Small- 1/2 bushel)
FRESH HERBS: Please keep in mind that these herbs have been through some freezing temperatures and have bounced back, but may not be in supreme “summer” shape though the delicious oils and aromas are still in tact. All will receive *Sage (an aromatic herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; perfect for Thanksgiving stews, breads, butters, and teas, roasted in vegetables) AND either *Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley; high in vitamins A and C, especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes) OR *Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water.
KALE: You will receive a bunch each of Green and Red Curly (well-ruffled, curly green leaves on green stems and red leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad). These bitter greens are remarkably sweeter after several frosts!
-How to use: Boil or steam until color brightens (Colors will darken or fade if overcooked); great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.
-How to store: Refrigerate unwashed in plastic bag for to 2 weeks.
LETTUCE MIX (Wildfire): You will receive a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once, but needs washing.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.
SPICY GREENS MIX or RED MUSTARD: You will receive a bag of either *Spectrum Spicy Greens (an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Yukina Savoy, Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna) OR *Scarlet Frills Mustard (red, ruffled mustard greens which turn darker red with colder weather; intricately lobed, frilly leaves with mildly spicy, mustard flavor).
-How to use: used for salads and sauteing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.
TATSOI: You will receive a bag of this Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
-How to use: commonly eaten raw in salads, but can be cooked in stir-fries/soups.
-How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.
ON THE SIDE (Some distribution sites may have these in a box for ease of distribution)
“The Brinery’s” SAUERKRAUT: We are pleased to offer TWO jars of the Brinery’s Sauerkraut:
1st jar- All will receive Galaxy Rose (featuring Tantre Watermelon Radish, an heirloom radish with deep pink flesh gives this kraut its rosy glow, gentle bite, and hint of sweetness )
2nd jar – you will receive EITHER Berbere Spiced Cucumber Pickles (Cucumbers, water, salt, chile, ginger, cardamom, fenugreek, nutmeg, pepper, allspice, adjwain, clove, cassia buds; not spicy, but deeply flavorful featuring an authentic berbere spice blend- a warm and complex seasoning widely used in Ethiopian cuisine) OR Dill Pickle Sauerkraut (green cabbage, cucumber, filtered water, sea salt, fresh dill, garlic ; we united the clean, fresh flavors of a classic dill pickle with the grounded kingdom of kraut; voted most likely to be eaten straight from the jar!).
The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger. For more information, please visit www.thebrinery.com.
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.
***
Sauerkraut Background & Recipes:
https://www.makesauerkraut.com/sauerkraut-facts/
https://www.tasteofhome.com/collection/recipes-with-sauerkraut/
RECIPES–**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar”, and many recipe ideas will pop up.
CARROT AND DAIKON SLAW (Makes 2 servings)
4 carrots, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt
Combine all ingredients in bowl, cover and let stand at least 1/2 hour. Season to taste, and serve.
MUSTARD GREENS WITH GINGER AND HOT PEPPER (from Mad Mares Cookbook)
2 Tbsp sesame oil
2 Tbsp olive oil
1 lb green or red mustard greens (spicy greens mix/arugula) washed, drained, and cut into strips
3 cloves garlic, minced
1 Tbsp fresh hot pepper, finely minced
1 Tbsp fresh ginger, minced
2 Tbsp vinegar
1 Tbsp honey
Salt and pepper, to taste
In wok or large pan, combine oils over high heat, but do not allow to smoke. Add greens and stir briskly for 1 minute or until color changes to bright green. Add garlic, pepper, and ginger; stir and cook another 30 seconds. Add vinegar and honey. Remove from heat and combine well. Add salt and pepper to taste.
TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots (any color), grated
1 watermelon radish, grated
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add shredded daikon radish, Brussels sprouts, chopped parsley, etc.
FINGERLING POTATOES SAUTEED WITH SEA SALT AND FRESH SAGE (from www.grouprecipes.com) Serves 6
1 1/2 lbs fingerling potatoes unpeeled
3 1/2 tsp coarse sea salt
2 Tbsp extra virgin olive oil
1/2 tsp freshly ground pepper
1 bunch fresh sage sprigs or leaves
Put potatoes in a saucepan and add water to cover by 2-inches. Add 2 teaspoons of the sea salt and bring to a boil. Reduce heat to medium then cover and cook 20 minutes then drain well. Heat olive oil in a large skillet over medium high heat. When oil is hot add potatoes and turn them in the oil. Sprinkle with remaining sea salt, pepper and sage. Continue to cook turning until skins are lightly golden and sage is crisp about 10 minutes. Serve hot or at room temperature.
BROWNED BUTTER PASTA WITH TATSOI (from www.backyardfarming.blogspot.com) Serves 2
Pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper, to taste
1 bag of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated Parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water. When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1-2 minutes. Serve immediately with grated Parmesan and lemon wedges on the side.
MAPLE SAGE DRESSING
2 large shallots (1 red onion)
6 cloves garlic
4 Tbsp chopped, fresh sage
1 oz lemon juice
3 oz red wine vinegar
3 oz maple syrup
1 sprig rosemary
Salt and pepper, to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 ounces of water, as needed, to adjust consistency. Serve on spicy greens salad mix or lettuce mix or tatsoi salad.
ITALIAN PEASANT SOUP (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 8 1/2 cups
1/4 cup white wine
1 cup finely chopped onions
1 cup finely diced celery
1 cup finely diced carrots
1 1/2 cup peeled and diced potatoes
1 1/2 cup peeled and diced parsnips
8 cups vegetable stock or water
1/2 tsp dried thyme or 1 tsp of fresh rosemary
2 tsp crushed garlic
1 Tbsp soy sauce
2 cups chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer.
ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com) Makes 4 servings
2 1/4 lbs potatoes, scrubbed, and thinly sliced (about 4 cups)
1 large onion, peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender. (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot.
ROSEMARY-SPIKED CABBAGE (from https://www.bbcgoodfood.com/recipes/2435/rosemaryspiked-cabbage)
1 cabbage
4 Tbsp goose fat (or olive oil)
4 shallots (substitute onions)
1 rosemary sprig
2 whole garlic cloves
Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve. Serve with the Brinery’s sauerkraut.
ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish) Serves 5.
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Served with the Brinery’s Berbere Spiced Pickles!
SPICY COCONUT PUMPKIN (from Farmer John’s Cookbook by John Peterson and Angelic Organics) Serves 3-4
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, and cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
Salt and freshly ground black pepper, to taste
1 bunch kale
Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger; cook for 3 more minutes. Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover; if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste. For a hearty meal, enjoy this over a bed of basmati rice accompanied by kale and chutney.
STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon or watermelon radishes, thinly sliced (3 cups)
10–12 red radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot. May garnish with finely chopped parsley. This makes a great meal with teriyaki salmon and a bowl of rice!
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