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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: onions

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!


Lucy Senesac


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


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! 


'New' Potato Salad Nicoise

Lucy Senesac


2 lbs new Norland red potatoes (or other variety)
1 lb mixed string beens, trimmed and cut in half
1 ½ onions, divided
1 bunch scallions
handful of basil
2 cloves garlic
2 cans of tuna
1 pint cherry tomatoes, cut in half (available at the stand)
1 tablespoon kosher salt
pepper to taste
1 tablespoon olive oil


3 tablespoons cider vinegar, rice vinegar, or wine vinegar (or a mix)
1 tablespoon Dijon mustard
¾  cup plus extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey or agave nectar
3 scallions, chopped
1 clove garlic, minced
3/4 cup mixture of basil, mint, chives, and any other herbs, loosely packed
Sea salt and freshly ground black pepper to taste


Rinse all your vegetables thoroughly. Put whole potatoes in a large saucepan and fill with cold water until they are covered with an inch or two of water. Add half the salt to the water and boil for about 25-30 minutes or until you can easily stick a fork through them.

Meanwhile, finely mince your garlic and chop the onion into 1/2 inch pieces. Heat your olive oil over med-high heat and add the garlic and onion. Saute for a few minutes and then add the beans. Saute until beans are tender but still crunchy and slightly browned (about 5-7 minutes). Remove from heat and store in refrigerator.

Finely dice the scallions, and cut the tomatoes in half. Chop your basil and any other herbs you want to add to the salad.

When the potatoes are done, drain the hot water and fill the pot with cold water to make them easier to hold when cutting. Do this a few times and then cut the potatoes into 3/4 inch chunks with the skin still intact. Mix with the string beans and add the scallions and herbs.

For the dressing, add everything to a food processor and blend for about 5 minutes, or until emulsification occurs. Season with salt and pepper to taste and add to the salad the amount that you prefer. Toss and serve as a lunch, dinner side or just a snack!

Refrigerator Pickles

Lucy Senesac


4 cucumbers (any variety works)
1 ½ - 2 onions
1 clove garlic
1 inch ginger
1 tablespoon coriander seed
1 tablespoon mustard ceed
1 teaspoon celery seed
1 tablespoon peppercorns
1 tabespoon kosher salt
1 cup cider vinegar
1 cup rice vinegar
¾ cup sugar sugar


Thinly slice cucumbers and onions in the round, or cut them however thick you like your pickles. Slice the garlic and ginger the same way, into thinly shaved slices. Add these ingredients to a large mason jar (or a few). Put the rest of the ingredients in a saucepan, and boil for one minute. Pour over mixture in jars and refrigerate for up to a month! This is a great way to use up those cucumbers but also have them around for salads or a side when you want them ! (Feel free to experiment with the pickling spices and different vinegars, as long as your total is about the same)