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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: stir-fry

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!

Garlic Scape & Sugar Snap Stir-Fry

Lucy Senesac

Serves 4
Time: 20 minutes


2 lbs sugar snap peas
1-2 bunches of garlic scapes
2 tablespoons olive oil
2 tablespoons butter
Sang Lee stir-fry sauce
salt, pepper, and herbs to taste


First, prepare your vegetables by popping off the ends of the snap peas or trimming them. With the garlic scapes, cut off the top from the budding part upwards. Cut the scapes into 2 inch pieces. At this point, you can either blanch the scapes for a few minutes in boiling water then submerge in cold water, or leave them as is (and just cook a little longer before the snap peas).

Lightly coat the wok (or pan) with the olive oil and let it heat for a minute. Add the scapes, toss to coat with oil, and cook for about 5 minutes before adding the snap peas. Cook for 1 minute before adding the butter. Cook for 1-2 minutes longer and finish with a drizzle of stir-fry sauce. Serve over penne, rice, quinoa, or just as a delicious vegetable side!