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Gingered Sautéed Bok Choy

July 9, 2016Holly Rodricks

Unlike the traditional cabbage varieties most of us are used to preparing in dishes like cole slaw, Bok Choy, or Chinese cabbage has smooth, darker leaves growing out of stems clustered together more like mustard or celery.

 

Gingered Sautéed Bok Choy
By Briel Driscoll
Serves 2-3.

Ingredients:

  • 1 medium Bok Choy or 5 Baby Bok Choy, with stems and greens separated and chopped
  • 1 teaspoon Olive Oil
  • 2 teaspoons fresh Ginger, minced
  • 1/2 teaspoon Braggs Amino Acids or Soy Sauce
  • Freshly ground Black Pepper to taste

Instructions:

  1. Heat up skillet on medium high. Add Oil, Ginger and Pepper. Sauté for 1 minute.
  2. Add chopped stalks of Bok Choy only and saute 2 minutes
  3. Add teaspoon of Amino Acids or Soy Sauce and chopped Bok Choy greens. Sauté until greens cook down, about 3 minutes.
  4. Serve and enjoy!

*Image courtesy of: http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051105063-01-stir-fried-bok-choy_xlg.jpg

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Veggie Index

  • Arugula
  • Beets
  • Bok Choy
  • Broccoli
  • Collard Greens
  • Caraflex Cabbage
  • Carrots
  • Cucumbers
  • Garlic Scapes
  • Green Garlic
  • Hakurei Turnips
  • Head Lettuce
  • Kale
  • Kohlrabi
  • Onions
  • Parsley
  • Radishes
  • Sage
  • Swiss Chard
  • Yellow Squash
  • Zucchini
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Main Street Farms is merging with Early Morning Farms

We bought Early Morning Farms and we will utilize their website this season. For 2020, we will operate under both farm names – Main Street Farms and Early Morning Farm. You can find more info about our 2020 CSA on www.earlymorningfarm.com

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