In our little shack we get down to business especially, when a cooking stir fry. This stir fry in particular is a small milestone, marking the beginning of another farm season. My roommate brought home two large flats of micro arugula and one flat of micro cress. Cress and arugula are both greens that are used in salads and in a whole array of delicious recipes. We call them micro greens because of their size; smaller than ‘baby’ greens they are cut after an inch or two of growth. Micro greens are a great garnish for dressing up any dish; both arugula and cress both have a spicy zing flavor. So, when deciding what to cook, a stir fry seemed rather perfect; a celebration of all vegetables mainly, because the past few nights have consisted of pasta dinners. Don’t get me wrong I love pasta dinner, it’s one of my favorites, but when there’s too much starch in your diet, there is simply too much. To balance our lack of variety I purchased all the basic vegetables and the cheapest meat which ending up being boneless pork ribs and starting cooking.


Southern Style Boneless Pork Ribs – $6.07

Button Baby Bella Mushrooms – $1.79

2 Green Bell Peppers – $1.79

2 Red Onion – $3.10

1 Bulb of Garlic – $0.69

Spinach – $1.99

Arugula & Cress – Free! Compliments of our local farm!

Total – $15.49


1. Bring skillet to medium heat. Chop all vegetables and slice meat into bite-size chunks.

2. Add meat first; let edges of the meat brown then add all vegetables except for arugula and cress.

3. Once meat is done and vegetables are tender stir in handfuls of arugula and cress. Remove from heat immediately and serve.


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Always cook the meat first, especially when cooking a heaping mound of raw meat and vegetables together. This I learned the hard way after cooking for so long that all my roommates fell asleep on me! It also probably did not help that our stove does not disperse heat evenly. So, cooking consisted of constant stirring and rotating the skillet to ensure all pieces of meat got cooked. After about an hour or so the meat was done and the veggies were a bit over cooked. I like my vegetables still crunchy in stir fries. The juices from the meat and spices mixed together gave this stir fry a classic savory taste. The arugula and cress added in after all the veggies have cooked allows the micro greens to wilt ever so slightly, but not turn to mush; keeping its spicy zing of a flavor. A wonderfully simple dish that feeds five people easily.