Contact Us

Do you have a question that you cannot find the answer to on our website? Please feel free to email us. We will get back to you as soon as possible. If it is urgent you can call us at 631.734.7001.

25180 County Road 48
Peconic, NY, 11958
United States


Sang Lee Farms is a certified organic farm on the North Fork of Long Island. We specialize in Asian Specialty produce, Value-added products made in our certified organic kitchen, and much more.

We sell our products online, in our retail shoppe, at farmer's markets, and through our CSA Farmshare Program.


Delicious Farm Fresh Recipes from The Sang Lee Kitchen

Filtering by Tag: arugula

Stir-Frying 101

Lucy Senesac

Here is the asian method that really requires using a gas stove and a wok. The temperature of the pan and the oil are very important in insuring that the vegetables don’t just steam. 

  • heat vegetable oil over high heat (or olive oil over med-high heat). Slice ginger into slivers and brown it in the oil for a few minutes. Then add the smashed and minced garlic. 
  • If you are using meat, add and cook until ¾ cooked, then remove the meat leaving the juices, and set aside. Add the thickest/most dense vegetables next and additional oil if necessary (cabbage, roots, etc) and half the onions.
  • Then add all other vegetables besides the green leafy tops or baby greens. Toss a few times and cook for a few minutes.
  • Then add the rest of the onions and  leafy greens. Toss twice until greens are melted. Drizzle stir-fry sauce and add meat back to the wok, toss two more times.
  • Turn off the heat, drizzle sesame oil and scallions/chopped herbs. Place the stir-fry immediately on a platter so that the veggies don’t overcook in the hot pan.
  • Salt and pepper to taste.

I hope that you all enjoy exploring and experimenting with the different vegetables in your oven and wok. I hope it inspires you to try some new combinations!

Citrus Fennel Salad

Lucy Senesac


2 tablespoons extra virgin olive oil, or vegetable oil
2 tablespoons fresh lemon juice
1 clove garlic or shallot, minced
2 large fennel bulbs, quartered lengthwise
2 oranges
1 bunch parsley, finely chopped
1 celery bunch, thinly diced
handful of arugula, in bite size pieces (if small, leave alone)
zest of one lemon and one orange


Mix the first 3 ingredients in a medium sized bowl. Whisk until emulsified. To shave the fennel, use either a mandolin or a very sharp chef's knife. Once you quarter the bulb and remove the core, slice each piece so that the resulting shape is a C shape. Add to the bowl.

Cut the top and bottom off of the oranges. Cut in half. Peel the skin away and don't leave any white pith. Then, cut the orange into bite sized pieces and add to the salad.

Dice the parsley and celery and add them, along with the washed arugula to the salad. Zest the lemon and orange on top of the salad. Salt and pepper to taste. Enjoy this refreshing salad for lunch or dinner with fish or just by itself!