How to Make Fennel, Bok Choy, and Shallot Stir-Fry

Adapted from Rancho la Puerta Cookbook

If you’re in the mood for a vibrant and healthy dish, this fennel, bok choy, and shallot stir-fry is a perfect choice. It’s packed with flavor and nutrients, quick to prepare, and can be served as a main dish or a side. Plus, you can sit down to eat this medley of vegetables in just 35 minutes. Let’s get cooking!

INGREDIENTS

• 1 bulb fennel
• 1½ teaspoons sesame oil
• 3 cloves garlic, thinly sliced
• 1 small dried hot chili pepper
• 1 shallot, finely diced
• 1 small head bok choy, chopped
• 1 star anise
• 1 teaspoon ginger, minced
• ½ cup vegetable broth
• 1 teaspoon rosemary, chopped
• 1 tablespoon soy sauce
• 2 tablespoons orange juice

PREPARATION

1. Prepare the Fennel: Cut off the bottom and stalks of the fennel bulb and save them for future recipes. Chop the fennel heart into bite-sized pieces.
2. Heat the Oil: In a large skillet, heat the sesame oil over medium heat.
3. Sauté the Aromatics: Add the sliced garlic, dried chili pepper, diced shallot, and chopped bok choy to the skillet. Cook, stirring often, until the garlic starts to color and the vegetables begin to soften, about 4 minutes.
4. Add Fennel and Spices: Stir in the chopped fennel, star anise, and minced ginger.
5. Simmer: Pour in the vegetable broth, reduce the heat to low, and let it simmer for about 10 minutes.
6. Finish the Dish: Stir in the chopped rosemary, soy sauce, and orange juice. Discard the star anise and chili pepper.
7. Serve: Enjoy your stir-fry hot over steamed rice or cellophane noodles.

Serves 2. Prep and cook time, 35 minutes.

Cook’s Notes

• If you like it spicy, you can add more chili peppers or a dash of red pepper flakes.
• Feel free to substitute bok choy with other greens like kale or spinach.
• This dish can be made in advance and reheated for a quick meal during the week.

For more exciting and flavor-rich recipes, explore our recipe page!

FAQs

1. Can I substitute bok choy with other vegetables?

Yes, you can! You can substitute bok choy with other greens like spinach, kale, or Swiss chard. You can also use napa cabbage or even broccoli for a different texture and flavor. Just keep in mind that cooking times may vary, so adjust accordingly.

2. What can I serve with fennel, bok choy, and shallot stir-fry?

This stir-fry pairs well with a variety of other foods. You can serve it over steamed rice, cellophane noodles, or quinoa. It also makes a great side dish alongside grilled chicken, tofu, or fish. Feel free to get creative!

3. What’s the best way to slice fennel for cooking?

To slice a fennel bulb, start by cutting off the bottom and the stalks at the top. Then, cut the bulb in half lengthwise. Lay the halves flat on your cutting board and slice them into thin strips or wedges, depending on your recipe. This way, you’ll get even pieces that cook uniformly. Save the stalks for stock and the leafy fronds for salads and garnishes.