Chinese 5-Spice Stir Fry

Spice Profile: cinnamon, cloves, fennel seed, star anise, szechuan peppercorns

Remove papery layer around the onion flowers & cut flowers in half lengthwise. Take 1/3 bunch of asparagus (veggie box, use all if buying the kit), remove bases, & cut into 1” pieces. Peel & chop or slice 1-2 carrots, an onion, & a purple radish. Cut base off bok choy, rinse away any dirt, & loosely chop. Heat oil in a pan, hotter for a stir fry than for a sauté. Cook onion until just tender, add carrots, radish, & spice pack, cook 2-3 mins. Add asparagus, bok choy & onion flowers, plus 2 tsps. of soy sauce & a splash of rice wine vinegar. Cover to steam 1-2 mins. Uncover, add 2 Tbsp maple syrup & cook 2-3 mins more to thicken. Adjust soy or maple to taste. Enjoy over rice.