Tag Archives: mango

Ginger Chicken Stir-Fry

My delivery day is Thursday, so often times we get subs for certain items. This week, instead of green beans, we got peas in our Local Box. I wasn’t complaining, as I love adding peas to stir-frys.

My husband’s favorite dish when we go to PF Changs is ginger chicken, so I wanted to make it for him at home, too. This version is a little different (I feel like PF Changs uses a ton of high-fructose corn syrup in theirs), but he still likes it.

Adapted from Simply Recipes


  • 1 bunch green onions
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. + 1/2 Tbsp. olive oil
  • 1/2 Tbsp. cardamom
  • 1-2 Tbsp. grated fresh ginger, depending on how gingery you like it (or 1 tsp. ground ginger)
  • 1.5 lb. chicken breast or tenders
  • 1/2 c. low-sodium chicken stock
  • 1/3 c. mango jam. (The original version calls for mango chutney. I used the rest of the peach-mango jam that I made last week.)
  • 1 Tbsp. minced garlic


  • Chop the light and dark green tops of the onions and set aside. Trim the peas and set those aside as well.
  • Combine the white wine vinegar, olive oil, cardamom and ginger.
  • Trim the chicken of fat and cut it into small cubes. Add to the ginger mixture. Marinate for 15-30 minutes.
  • Add 1/2 Tbsp. olive oil to a pan over high heat. When the olive oil is hot, 1/2 c. of the green onions and the peas to the pan. Saute for ~4 minutes, until the peas are al dente. (If the peas are very large, you might want to blanch them instead.) Remove the onions and peas from the pan and set aside.
  • Add the remainder of the green onions to the pan. After about 30 seconds, add the chicken and the ginger mixture to the pan. Brown over high heat.
  • While the chicken is browning, combine the chicken stock, mango jam and garlic in a small bowl. After the chicken is browned, add the chicken stock mixture to the saucepan. Reduce the heat, add the peas to the pan again, and simmer for 3 minutes.
  • Serve with white rice and broccoli.

The peppery bite of the ginger combines nicely with the sweet mango jam in this dish. It’s a quick, healthy dinner that’s always a winner in our house. The great thing about stir-frys is that you can add whatever veggies you want in here. If you don’t have peas, asparagus, string beans or squash would be good additions as well.


Local Box Meal Plan for June 2-6

Just got word of this week’s Local Box contents! We’ve got green tomatoes (Ringger Farm), sweet corn (Acadian), italian cucumber (Buena Tierra), green beans (Animal Farm), patty pan squash (Naegelin), carrots (Tecolote), mangoes (G&S Groves), peaches (Caskey), beets (Tecolote), and blackberries (Naegelin). So this week, I’m making:

Snacks (sometimes it’s best just to eat these as is!):

  • Mangoes
  • Peaches


  • Carrot-ginger soup (I’m one of those people who’s freezing no matter how hot it is outside.)




As a Yank, I’m pretty excited about the green tomatoes! How do you make green tomatoes? Got any family recipes to share?

Peach Mango Jam

Peach and mango is a pretty popular combination for drinks and salsas, so I figured that it wouldn’t be such a stretch to turn it into a jam.

My mom makes her own jam from the beachplum bushes around her house. She’ll spend a whole day canning. I knew I didn’t want to embark upon that kind of undertaking, and luckily, I didn’t have to.

She doesn’t use pectin, which speeds up the gelatinization process (and preserves lots of nutrients that would have otherwise boiled out). She also sterilizes the jars, which I didn’t do. It means that the jam can’t be kept for months like hers, but it was so much easier and cheaper (because all I needed to buy was the jars, rather than all of the equipment) to do it this way. Because I didn’t sterilize the jars, this jam should be used within 2 weeks after making it. To sterilize them, follow the instructions here.

The recipe states that it makes enough jam to fill 4 half-pint jars; it came out to just under that for me.

Adapted from the insert that came with the package of pectin


  • 4 c. fresh fruit (I used 3 medium-sizes peaches and 2 mangoes, all quite ripe.)
  • 1 c. orange juice without added sugar or preservatives
  • 2 Tbsp. lemon juice
  • 1 package Ball brand No Sugar Needed fruit pectin powder (You can find this with the canning supplies at the supermarket. The brand isn’t too important; I only specify it because the recipe I used came in the insert.)
  • 1 Tbsp. honey


  • Chop the fruit finely and add to a pot over high heat. Don’t put the fruit in the food processor; it’ll break up the pectin that naturally occurs in the fruit. If the fruit is too chunky, mash it up with a potato masher instead.
  • Add the orange juice and lemon juice and stir well.
  • Gradually stir in the pectin powder, making sure to whisk vigorously while doing so to prevent lumps. Bring the mixture to a full rolling boil.
  • When the mixture comes to a boil, remove the pot from the heat, add the honey, and stir. Return to the heat and let the mixture boil again for 3 minutes, stirring constantly.
  • Remove from the heat, skimming any foam from the surface if necessary.
  • Ladle the hot jam into glass jars. Center the lid on the hot jar, then put the band over the lid and tighten. The hot air will create a vacuum, which seals the jars.
  • Let sit undisturbed for 12-24 hours so that the jam can set.

If you’re into that sort of thing, you can cover the lid with some cute gingham fabric, tie a bow around it, stick a label on it, and give it to someone as a nice housewarming or thank you gift. Or just hog it all for yourself; that’s okay, too.

This jam kind of tastes like orange marmalade, but sweeter. The orange, peach and mango flavor combination gives the jam a bit of a tropical vibe. I highly recommend using honey versus white sugar or Splenda; honey isn’t as cloyingly sweet. I bet the syrupy molasses flavor of brown sugar would be great though. When I opened up the jar 12 hours later, I saw that the consistency is a bit thicker than I expected (a bit more like preserves), which is probably a result of using the whole packet of pectin. I like it, but if you don’t, I might cut back to 3/4 of the packet.

Local Box Meal Plan for May 25-29

I’m late! I’m sorry. Having holidays on Mondays totally mess up my internal clock, leaving me to think that Tuesdays are really Mondays and so on. I realized this afternoon that today was actually Wednesday and I needed to get my Greenling meal plan going!

In this week’s box: blackberries (Naegelin Farm), cucumber (Buena Tierra), carrots (Tecolote), green beans (Acadian), summer squash (Naegelin), elephant garlic (Montesino), leeks (Acadian), mangoes (G&S Groves), peaches (Caskey), and garlic chives (Tecolote).

So for the next few days, we’re having:

Weekend brunch:



Side dish:

What are you making this week?

Mango Salsa

Mango salsa is refreshing, spicy, and perfect for summertime. I like eating it with grilled fish, alongside burgers, or just plain with some salty blue corn chips.

From Simply Recipes


  • 1 mango, chopped (click here for tips on how to cut up a mango. I actually used 2 mangos to balance out my overexuberance with the jalapeno.)
  • 1/4 c. cilantro, finely chopped
  • 1 jalapeno, finely minced (I used some of the ribs and seeds for extra spice. My mouth was on fire. I wouldn’t recommend this for the faint-of-heart.)
  • Juice of 1 lime
  • 1/2 small red onion or the entire bulb of a red spring onion, finely chopped
  • Plenty of kosher salt and pepper
  • 1 cucumber, peeled and diced (I omitted this because I didn’t have any cukes in the house.)


  • Combine all ingredients in a bowl and toss. Adjust seasonings to taste. Let the flavors marinate for an hour or so before serving.

Yummy! So fresh and a deliciously light accompaniment to our bison burgers. Remember that when cutting up spicy peppers like jalapenos, you might want to wear rubber gloves. It’s no fun when you forget that you chopped up a pepper hours earlier (even after multiple handwashings!) and you rub your eyes. Ow.

Local Box Meal Plan for May 18-22

Hi all! Woman With a Whisk here. I’ve been a huge supporter of Greenling and their Local Boxes for a few months now, and I’ve been blogging how I’ve cooked out of my Local Boxes since then. Hopefully, I can share some interesting ways to use the produce that comes to us each week, and I expect to learn new things from you also!

Each week, I’ve been making a meal plan to figure out how best to use the Local Box contents. I find that without planning, it’s hard to use some of the more esoteric items before they spoil. Besides, I get a huge kick trying to use as many local ingredients/Local Box produce as possible in one meal. Don’t we all?

So without further ado, this week’s meal plan. In the current Local Box: blackberries, golden zucchini, green beans, dandelion greens, carrots, red spring onion, mangoes, beets, and red potatoes. Where I’m using recipes, I’ll link to them. Otherwise, the recipes are either in my head (waiting to be blogged!) or are common enough that you may have your own.

This week, I’m planning on making:


  • Blackberry pancakes (though this verrine would make a wonderful dessert for a special occasion or dinner party)


  • Zucchini cakes
  • Sauteed green beans tossed with soy sauce and sesame oil
  • Roasted red potatoes with rosemary


  • Dandelion greens salad with roasted beets, goat cheese, and balsamic vinaigrette (I’ll roast the beets and potatoes in the same pan the night before, then peel and cut up the beets when they’re cool for lunch the following day)


  • Slow-cooker goat stew (made just like a basic beef stew) with carrots and red onions
  • Ginger chicken stir-fry with mango chutney and red onion tops

If my husband would go anywhere near it (he hates mussels), I would make mussels with dandelion greens and linguini for dinner. Mmmmm. This recipe uses beer instead of white wine, which is an interesting twist on the usual.

Edited on 5/19: The Local Box video for this week is on Facebook here (you don’t need to be a Facebook member to check it out!). Turns out that we’re not getting red potatoes, but we are getting broccoli and swiss chard or red leaf lettuce. I’ll still roast the broccoli with the beets, and maybe wilt the swiss chard or use the lettuce to make lettuce wraps (since I’d also like to make dumplings this week!). Have fun!