Bok Choy with Peanuts and Cilantro


4 tablespoons roasted peanuts
1/8 teaspoon red pepper flakes
1 pinch salt
4 cups bok choy
2 tablespoons peanut or canola oil, divided
1 cup onion, finely chopped
4 teaspoons ginger, minced
2 tablespoons soy sauce
1 teaspoon cornstarch, plus 3 tablespoons of water, mixed
1 cup cilantro, chopped


Bok Choy Stir Fry


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


The Greens Challenge

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.