Bok Choy Stir Fry

stir-fry-bok-choy

INGREDIENTS
1 pound baby bok choy
1 1/3 tablespoons canola, vegetable, or peanut oil
1–2 garlic cloves, peeled and finely minced
1 teaspoon fresh ginger, grated or minced
3 tablespoons broth or water (or 2 tablespoons broth or water, plus 1 tablespoon wine)
Salt to taste
1 teaspoon tamari (soy sauce)
1/2 teaspoon sesame oil

PREPARATION

The Greens Challenge

Sauteed Baby Bok Choy

Asian Greens with Toasted Almonds

bok-choy1-knife Courtesy of  Capay Valley Farm Shop

This is a great recipe for Spring in the Valley when there is an abundance of green garlic and Asian greens. Using almonds instead of the more traditional peanuts or cashews gives the dish a local flair.

Bok Choy

bok choyAlso called Chinese cabbage or pak choi, bok choy is easy to prepare. It is so tender, it can be eaten raw. After rinsing, the stems can be sliced into matchsticks or half moons and the leaves roughly chopped. It is delicious fresh in salads but really shines in Chinese cooking. Bok choy is fabulous stir-fried with garlic and fresh ginger and drizzled with a bit of sesame oil.

Simple Bok Choi Stir-Fry

Courtesy of Capay Valley Farm Shop

INGREDIENTS
1 tablespoon sesame, coconut, or canola oil (or other high-heat oil; butter works as well)
2 cloves of garlic, diced
1 teaspoon dried ground ginger or 1 inch of fresh ginger, diced
1 head of bok choi, trimmed & chopped
1 1/2 tablespoons tamari or soy sauce

PREPARATION

Asian Greens Stir-Fry

Courtesy of Capay Valley Farm Shop

INGREDIENTS
1 tablespoon sesame or other high-heat oil; butter works as well
2 cloves of garlic, diced
1 teaspoon dried ground ginger or ⅓ teaspoon of fresh ginger finely grated
1 bunch Asian greens such as Mei Qing Choy, trimmed & chopped
1 ½ tablespoons tamari or soy sauce

PREPARATION

Bok Choy with Roasted Peanuts

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS
3 tablespoons raw peanuts
2 teaspoons + 1 tablespoon peanut oil
¼ teaspoon red pepper flakes
1 head bok choy
2 garlic cloves, minced
2 tablespoons minced ginger
1 tablespoon soy sauce
1 teaspoon cornstarch mixed with 3 tablespoons broth or water
2 pinches of salt

PREPARATION