Bok choy is perhaps a new vegetable for you. It’s an Asian green traditionally used in stir fry. You can find it grown locally in the spring and fall. New veggies can be intimidating, so here’s a recipe straight from the famous Colleen Schoeneweis of Colleen’s Catering and Vintage Venue when she purchased several of our bok choy for her Meals to Go program.
How to Make Bok Choy When Katie Jantzen at West End Farm Grows a Ginormous Bok Choy!
1. don't be intimidated by the size of the giant Bok Choy
2. plan on buying some green garlic to go with it or regular old garlic cloves will work too
3. chop the end off of that crazy big bok choy, wash the leaves to get the sand and dirt out of the crevices.
4. slice bok choy into 1 inch pieces or bigger (don't worry they shrink when you stir fry them)
5. Heat up your wok or largest frying pan you have, medium high works great, add a splash of canola, olive oil or coconut oil to your pan. Throw in as much as the bok choy you can and let it cook for about a 30 seconds or a minute. Using tongs stir a little, a lot of moisture will be released eventually, toss a little more. When the leaves are shrunken and the white part of the stems are crisp tender, add a splash of soy sauce. Toss a little more and dump it into a bowl, juices and all. You may have to do this several times.
6. When you have all of the bok choy sauteed. Heat your pan up and add a little more oil to saute your garlic and this only take 5-10 seconds, don't burn it. Stir like crazy and then dump that right into your bok choy.
7. Season your Bok Choy and Garlic with Sesame Oil, Sesame Seeds and Crushed Red Peppers if you like a little heat. (Hint: If you don't like all of the liquid just drain it off before you add the sesame oil and other toppings.) (2nd Hint: Keep the liquid to use in soups, cooking beans, rice or other dishes. So nutritious)
This is so good and simple and good for you!!
