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Bok Choy Stir-fry

Bok Choy is one of the earliest vegetables to come up in the field, and the latest! A fan of cooler weather, CSA members enjoy fresh and flavorful bok choy often in our CSA. High in vitamin A and C, a head of bok choy can turn into a quick and flavorful meal in minutes. A member of the brassica family, bok choy is closely related to the cabbage and broccoli. A great way to prep bok choy is to separate the leaves and stems, thoroughly wash, and slice the different parts separately.

bok choy collage Ginger and garlic are a natural pairing for bok choy. If you like spicy, add a healthy dose of chilies. Serve this easy dish over rice or noodles, if you’d like to add protein throw in some sliced chicken, pork, or tofu. Try serving this stir-fry over rice with a poached egg on top for a healthy and filling meal.

Bok Choy Stir-fry

Bok Choy Stir Fry

1 large or several small heads of bok choy
2 – 4 cloves garlic minced
2 tablespoons of grated ginger
1 tablespoon high heat oil
pinch of salt

optional: 1 tsp – 1 tablespoon crushed chilies

Prep the bok choy. Slice off the bottom of the head of bok choy and separate the leaves into a colander. Rinse all of the grit off and arrange the leaves in a pile on a cutting board. Slice the bok choy in half where the stem meets the leaves. Chop the stems thinly and set aside, then cut the leaves into bite size pieces.

Place the oil, garlic, ginger, and chilies if using into a wok or sauté pan. Bring the heat up to high, allowing the flavors to infuse the oil. When the garlic, ginger, and chilies start to sizzle add the bok choy stems and cook stirring frequently over high heat. When the stems start to soften, but are not all the way cooked add the leaves. Continue to cook, stirring frequently until the leaves wilted but still a vibrant green. Add a pinch of salt to taste. Serve with your pairings of choice!

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