This week…Bok Choy!
A head of bok choy from my CSA!
Bok choy is a delicately flavored and quick-cooking Asian green that, unfortunately, is not found in most American homes.
However, once you discover the ease, flavor and low cost of this delicious leafy green, you may be purchasing it every week! Enjoy!
Stir-Fried Bok Choy
1 Head of Bok Choy
1 Red Bell Pepper
2 teaspoons of canola or olive oil
3 – 4 garlic gloves, minced (I love garlic so I always add more)
1 tablespoon Tamari Sauce
1 tablespoon Sesame Oil
Seasame seeds, approximately 1 tablespoon
Note: Can add 1 cup of additional vegetables, i.e. carrots or sugar snap peas. I added snap peas.
Wash bok choy and cut the leaves away from the stalks. Thinly slice the stallks and set aside. Slice or chop the leaves and keep separate from the stalks.
Cut and seed the red bell pepper and slice into thin strips. Put with the bok choy stalks.
If you are adding an additional vegetable, prepare that vegetable as necessary. I used sugar snap peas so I just washed them.
Heat a large wok or skillet over high heat. Add oil and swirl to coat. Add the garlic and stir-fry for 15 seconds.
Add the bok choy stalks, red pepper and in this case, sugar snap peas and stir-fry 1 – 2 minutes.
Add the bok choy leaves and 2 – 3 tablespoons water to create a little steam, cover and cook for 2 minutes, or until greens have wilted.
Stalks should be crisp-tender and greens still bright green. Remove from heat and stir in tamari sauce and sesame oil. Sprinkle generously with sesame seeds. Serve immediately!
I served the stir-fried bok choy over brown rice with a piece of grass-fed sirloin steak marinated in balsamic vinegar, tamari sauce and minced garlic. It was fantabulous!!!
*My husband thought so too!
P.S. Want to see more recipes like this with fresh garden ingredients? Click here!
Health and blessings,