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25180 County Road 48
Peconic, NY, 11958
United States

6317347001

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.

Recipes

Delicious Farm Fresh Recipes from The Sang Lee Kitchen

Filtering by Tag: cilantro

Sweet Potato Latkes

Lucy Senesac

INGREDIENTS:

2 lb sweet potatoes, peeled and coarsely grated
6 scallions, finely chopped
1 bunch cilantro, finely chopped
2-3 carrots, finely grated
1 cup all-purpose flour
4 large eggs, lightly beaten
1 1/2 teaspoon salt
1 teaspoon black pepper
1 cup vegetable oil
1 inch finely diced ginger
a pinch of cinnamon (to taste)

INSTRUCTIONS:

Begin by peeling the sweet potato(s) and cutting them up into manageable pieces. I used a food processor with the grating attachment to quickly grate the potatoes and carrots. If you don't have one, you can just use a cheese grater. Combine the grated veggies and add the cilantro, scallions, flour, eggs, ginger, salt, pepper, and cinnamon. Mix together until you get a sticky but not glue-ey consistency. You may have to adjust the flour/egg quantities based on this and how big your eggs are.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Serve with homemade apple sauce!

Red Cabbage Slaw with Asian Vinaigrette

Lucy Senesac

INGREDIENTS:

3 Red hakurei turnips
1-2 Kohlrabi
4-5 large french radishes
1 head red cabbage
2-3 Beets
1 apple
3 tablespoons asian vinaigrette
salt and pepper to taste
bunch of chopped herbs (parsley or cilantro would go well)

INSTRUCTIONS:

Using a mandolin or a sharp chef's knife, julienne your peeled vegetables unto very thin matchsticks. If you are using a knife, simply slice the bulbous vegetables into thin rounds and then sliver them into matchsticks as well. With the cabbage, slice very thin pieces and then chop those again to stay similar size as the other vegetables. Toss all the vegetables together and add salt, pepper, herbs and dressing. Serve as a side or a lunch with some fish on top!

Ratatouille

Lucy Senesac

INGREDIENTS:

5 large heirloom tomato (cherokee purple are my favorite because they have more flesh/less seeds)
3 medium sized long eggplants
3 similar sized zucchini/squash
1 pepper, cut longways into 1 inch matchsticks
1 onion, cut into long slivers
3 garlic cloves, finely diced
1 bunch basil, finely chopped
1 bunch cilantro, finely chopped
1 tablespoon chopped herbs (rosemary, thyme, oregano, sage)
½-1 chile/hot pepper finely diced (to taste)
¾ cup red wine
1 tablespoon cornstarch (if you desire a thicker base)
2 tablespoons kosher salt
3 tablespoons olive oil
1 tablespoon sugar

INSTRUCTIONS:

Start by chopping the zucchini and eggplant in the round, into about ¼ inch slices. If you don’t love the skins, you can peel them in a zebra pattern so you get some good skin in there! Set them aside in a bowl and add 1 tablespoon kosher salt and let sit. For the tomatoes, cut into small ¾ inch chunks so that the skins aren’t so big and put in a separate bowl. Again, add 1 tablespoon kosher salt and let sit. Finish chopping your other veggies (onion, pepper, garlic & herbs) and begin to heat a large pan over medium-high heat. Add 2 tablespoons olive oil and half of the garlic. Once fragrant, add the zucchini & eggplant mixture, but be sure to drain the veggies of any water before you add them. Saute for about 10 minutes on medium to high heat, continuously tossing.

Meanwhile, start a large pot on another burner on med-high heat with the remaining olive oil, garlic, and onions. Saute for a few minutes and then add the peppers. Saute a few minutes more and then add the tomatoes. Once they start bubbling, bring the heat down to medium and simmer for about 10-15 minutes. Add the zucchini, eggplant, red wine, chile pepper, half the basil/cilantro and other herbs. Stir and cook for another 5-10 minutes until you get a consistency that you like. It should be somewhat thick but still soupy enough to put in a bowl. If you need to, add cornstarch (first mix with a little cold water, then add). Finally, add salt, pepper, sugar, and the rest of the herbs. Enjoy on its own or over rice, quinoa, or pasta! 

 

Guy Lon & Hakurei Turnip Stir-fry

Lucy Senesac

INGREDIENTS:

2 large hakurei turnips
8-10 stalks guy lon (chinese broccoli) 
Handful of  cilantro
1/2 onion
1 clove garlic
6-7 thin scallions
2 tablespoons vegetable oil
1 tablespoon chicken/vegetable broth
1 teaspoon rice vinegar
drizzle of sesame oil
kosher salt and pepper
1 tablespoon toasted sesame seeds
1 teaspoon diced ginger 
2 teaspoons oyster sauce (or SLF stir-fry sauce, or soy sauce)

INSTRUCTIONS:

Thoroughly wash all your vegetables. Peel the turnips and cut them in half, then cut into thin matchsticks. Set aside. Cut the stems and tops off the guy lon stalks and reserve for the stir-fry. Then cut the bottom woody inch off and discard. Cut into matchsticks as well and set aside with turnips. Slice the scallions into similar size pieces, cutting in half if their white bottoms are too wide. Finely chop cilantro and set aside with scallions. Mince the garlic and cut the onion into long slices. 

Heat a wok or similar sized saute pan over very high heat. Let the pan get very hot before you add the oil. After you add the oil and it heats up a little, add the garlic, onion, broth, and vinegar and stir for a minute. Then add the turnips and guy lon stems and toss for 3-4 minutes or until slightly crunchy but not tough. Add the ginger, oyster sauce, scallions, and half the cilantro. Stir for another minute. To finish it off, add the sesame seeds, salt, pepper and drizzle with sesame oil. Enjoy this early fall stir-fry over pasta or rice!

Asian Nappa Cabbage Slaw

Lucy Senesac

INGREDIENTS:

¼ cup rice vinegar (not seasoned)
2 tablespoons sugar
1 teaspoon grated peeled ginger
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice, 1 tablespoon zest
1 tablespoon orange juice, 1 tablespoon zest
1 fresh chile, finely chopped, with seeds
1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced (4-5)
1/2 cup coarsely chopped cilantro or parsley
5 grated carrots
1 kohlrabi bulb, peeled and grated
toasted sesame seeds

INSTRUCTIONS:

For the dressing, whisk together the first 8 ingredients in a large bowl until the dressing emulsifies.

Wash your napa cabbage head thoroughly after you peal away the leaves. Bunch together and dice as thinly as you can. Give the diced cabbage a few chops to make the bites smaller. Add to the large bowl with dressing. Grate your carrots and peeled kohlrabi on a cheese grater or some other grater and dice your scallions. Add it all to the bowl. Chop up the cilantro (or parsley) and along with the sesame seeds, add to the bowl. Toss and add salt and pepper to taste.

Penne with Summer Squash & Herbs

Lucy Senesac

Ingredients:

4 oz. fresh snap peas, trimmed and cut into ½ inch pieces
1 pound penne pasta
¼ cup olive oil
½ cup whole raw almonds
1 pound mixed summer squash/zucchini cut into thin rounds
3 tbsp. honey
1 ½ Tbsp sherry vinegar
2 jalapeño chilies, finely chopped (or cayenne pepper)
½ cup finely chopped cilantro or parsley
2 tbsp finely chopped fresh thyme
¼ cup finely chopped mixed herbs (including scallion greens)
4 squash blossoms, coarsely chopped
1 garlic clove
Kosher salt and pepper

Instructions:

Boil a large pot of salted water. Add the whole wheat penne and cook for 7-8 minutes until slightly al dente. Drain and add 1 tbsp olive oil.

Heat 1 tbsp olive oil in a medium sized skillet on med-high heat. After 2 minutes, add a minced garlic clove and then immediately add the snap peas, half the cilantro, and the baby squash. Stir constantly for 3-4 minutes until slightly cooked but not mushy. Add to the pasta mixture.

In the same dry skillet, toast the almonds on med-high heat, shaking occasionally, for about 3 minutes. Chop (or leave whole) and add to the pasta.

Again in the same skillet over med heat, add honey, bring to a simmer and stir. Add the vinegar and jalapenos. Cook mixture until it is reduced by about half, for a minute or so. Pour over pasta and stir. Add the remaining herbs, salt and pepper, a drizzle of olive oil, and squash blossoms. Stir together and serve warm or refrigerate and serve cold.

You can find the almonds, pasta, and squash blossoms that are not in the CSA box at the farmstand !