Grow and Eat the Gardyn Rainbow

Ingredients

• 1 tablespoon of avocado oil or olive oil
• 1 small white or sweet onion, chopped
• 2 medium carrots, chopped
• 1 cup of Sweet Peppers or Banana Peppers, chopped
• 1 yellow summer squash, cut in half lengthwise and sliced
• 1 Purple Kohlrabi, bulb cut into matchsticks with stems and leaves chopped
• 2 cloves of garlic, minced 
• 1 tablespoon of ginger, finely minced 
• Large handful of Tokyo Bekana leaves, chopped
• 1 tablespoon soy sauce
• A few chopped chives as a garnish 
• Red pepper flakes (optional)

Recipe

1. In a non-stick skillet over medium-high heat, heat the oil. Add the onion, carrots, pepper, squash, and kohlrabi and cook, stirring occasionally, for 5 minutes (until the vegetables are tender). 
2. Add the garlic and ginger and cook for around a minute before adding the Tokyo Bekana leaves. Continue cooking for another minute or so until the leaves just begin to wilt.
3. Remove the skillet from the burner and stir in the soy sauce. Here you have the option to add a pinch (or two) of red pepper flakes to spice things up!
4. Serve alone or pair with rice. Sprinkle with chives just before serving.