Last week, I discussed the awesomeness of ramps. So, here is a recipe to utilize those delicious ramps!
Make this recipe soon. The ramp season doesn’t last long.
If you want to make this outside ramp season, you can always substitute in regular leeks (or even green onions or shallots-or a combo of them). You will just add other leafy greens (spinach, chard, collards or kale) instead of ramp leaves during that part of the recipe.
You will need beef, ramps, garlic, tamari, a bell pepper and some mushrooms.
First, chop of the ramps. To do this, you cut the leaf part away from the bulbs. Set the leaves aside for later. Cut the roots off of the ramps, then dice up the ramp bulbs and stems into small pieces.
Saute the ramps and garlic in coconut oil for a minute or two. I personally love garlic, so I put more garlic in recipes than maybe the normal person will like. So, if you don’t like garlic, you can either cut down the garlic or omit it completely.
Once you smell the aroma of the ramps, add the bell pepper. Saute about 3-4 minutes.
Add the butter and tamari. Once butter melts, add the mushrooms to the pan and saute for a minute or two. Push ingredients to the side of the pan.
Season the beef strips with salt and pepper. Add the strips of beef to the middle of the pan. Brown both sides of the beef.
Ones the beef is brown on both sides, add the water. Bring to a boil, then turn to a simmer.
Cut of the leaves of the ramps and stir the pan.
Once the leaves are slightly wilted, your stir fry is ready! Enjoy over rice.