Our Home Works

I discovered real bok choi after we joined a CSA 5 years ago.  I say real bok choi because I am sure that I had eaten it overcooked in Chinese takeout before.  If prepared right, it can be delightful.  I especially enjoy the baby bok choi that is popping up in our spring markets right now.  We picked up about a pound of it at the Groundwork Organics stand this weekend.  We almost always stir fry bok choi and serve it with rice and grilled fish.  This time was no exception - we enjoyed it with jasmine rice and a grilled teriyaki salmon fillet.

This week is our Eating Close to Home cookbook givewaway.  If you want to enter, be sure to enter a comment with your name and favorite spring dish this week.   Click here for more details on the contest.

Sesame soy braised bok choi, from Eating Close to Home (and Wintergreen Farm)

1 large head of bok choi or 1 lb of baby bok choi

2 Tbsp peanut oil

1 Tbsp minced ginger

1 Tbsp minced garlic

1 Tbsp sesame oil

2 Tbsp soy sauce

2 tsp rice vinegar

1 tsp sugar

2 Tbsp sesame seeds

1/4-1/2 cup chicken or vegetable stock (I didn’t add this since there was enough liquid in the pan already)

Wash the bok choi well and separate the leaves from the stems.  Cut the stems crosswise into 1/4″ slices and sliver the leaves into ribbons, lengthwise.  Heat the peanut oil in a wok over medium heat.  Stir fry the stems for 2-3 minutes, until tender.  Add the ginger, garlic, followed by the leaves, sesame oil, soy sauce, vinegar, and sugar.  Stir fry for 3-4 minutes, until cooked through.  If you are using regular bok choi instead of baby bok choi, this may take a little longer and require the stock.  Remove from heat and sprinkle with sesame seeds.

We still had some liquid leftover after the bok choi was done and used it to season the rice.  You could follow the recipe directions and turn up the heat to cook off the excess liquid.

Tags: bok choi, spring vegetables