Bok Choy Joy3-4 heads young bok choy,
or 1 large bunch
1/2 yellow or white onion,
roughly chopped/sliced
1 T. peanut oil (or substitute
canola or sunflower oil)
3-4 cloves garlic, chopped
1/2 tsp. hot chili paste (I use my own, but any hot store-bought sauce or paste will do, or use dried chili flakes)
1 T. soy sauce
1 T. cooking sherry
1/2 tsp salt
1/2 tsp. sugar
1/2 cup vegetable broth
1 heaping tsp. cornstarch + 2 T. water
Wash and cut bok choy, separating the thicker stems from the leaves. Chop onion & garlic.
Heat oil in large pan or wok. Add bok choy stems, onion, garlic & chili paste. Stir fry 2-3 minutes over medium-high heat.
Add chopped bok choy leaves, soy sauce, sherry, salt, sugar. Stir fry another 1-2 minutes.
Add vegetable broth, bring to a boil. Lower heat to medium, cook 2-3 minutes, until bok choy stems are tender.
Turn off heat. Add
cornstarch & water
mixture. Stir gently.
Great with rice or noodles.
Also, if you are a protein
fiend, you can add your
favourite thin pieces of protein
fodder at the beginning with
the bok choy. I like tofu, tempeh, chik'n strips, "beef" strips, or cashews.
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Another thing I end up with a lot of are chard stems. Often I just add them to a soup base...sort of a mirepoix + chard...very colorful!
You can use them in manyplaces you'd normally use
celery. Or just chop them
thinly and use them along
with your swiss chard
leaves. I usually prefer to
keep them separate though.
Lots of delicious produce from
the farm this week despite all the rain: kale, swiss chard, collards greens, lots of flat leaf parsley, garlic scapes, zucchini, radishes, beets & greens, spinach, scallions, strawberries, snap peas, carrots, tea herbs.
AJ had his first kindergartenplaydate at the playground
next door. Luckily the incessant
rain actually stopped for a few
hours! Maia came along in the
backpack of course.
And Nate brought a lollipop...
a reward for using the potty
without fuss before we left and
his first day in underwear!
