Monday, August 9, 2010

Bok Choy Stir Fry

So what does one do with bok choy? I was at a stand still in the grocery store. Staring aimlessly at a variety of greens, most of which I've never used. I was struck by the funny name and suddenly determined to buy bok choy, but as soon as I got in the car, happy as a clam with my recent purchase, I was perplexed with what one might do with it? Or better, what is it?

My discovery...it's kind of like cabbage.What did we do in the days before Wikipedia? I remember no internet, but I'm not sure what I did when I had a problem or question. Do kids even use encyclopedias these days?? I digress.

So we decided to make a stir fry with the bok choy and other random veggies that were going bad. The end result was absolutely delicious. Luckily, I had a lot of random asian sauces and oils in my pantry from an attempt at pad thai a few months ago. As soon as we set our frying pans to medium though, I was stumped again. How do you cut bok choy??

I went with a standard chop method. Is that even right? I'm not sure. The show must go on.

Bok Choy Stir Fry
  • EVOO
  • sesame oil
  • soy sauce, sugar
  • fish sauce (it was really a haphazard of mixing at this point)
  • garlic
  • ginger powder. 
I wish I had exact measurements for you, but it was more of a feel. And it would really vary depending on the amount of veggies you add. The veggies:
  • Broccoli
  • About 10 mushrooms
  • 3 heads of bok choy
  • 1 green bell pepper
  • 1 red bell pepper
  • 3/4 onion left over from last nights salad
We cooked up shrimp on the side. Then we mixed it all together, made some cous cous to go on the side and we got this!
yummm!

That is steam from delicious, straight off the fryer goodness.

I really like the taste of bok choy. It does taste a lot like cabbage. The flavors in the sauce went really really well with it too.

Perfect dinner after a 1.25 mile run. Today was just an extra day I threw in of running. Tomorrow is 2 miles, according to my plan. I still struggle a lot on my runs, it's not coming as easy as I thought it might be on week 3, but I'm still trudging along. I thought I'd throw in some extra miles this week to hopefully get into more of a rhythm.

What did you have for dinner tonight? Have you ever tried bok choy? Have any recipes you use it with you'd like to share? 


Check out more great bok choy recipes here!

Bok Choy on FoodistaBok Choy

OPEN SKY opens tomorrow on my blog! Please please please swing by to see what is in the store! Not only that, but I have a great discount for everyone! Get excited!! I hope you all fall in love with Open Sky the way I have!! 

2 comments:

  1. Love bok choy! Here's another simple recipe from Real Simple magazine:

    Ingredients
    This recipe goes with Perfectly Cooked White Rice
    1 tablespoon canola oil
    4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
    Kosher salt and black pepper
    4 heads baby bok choy, quartered lengthwise
    1/4 cup low-sodium soy sauce
    1/4 cup store-bought barbecue sauce
    4 scallions, thinly sliced

    Preparation
    Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.

    Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.

    In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.

    Nutritional Information
    Calories: 268
    Fat: 8g (sat 1g)
    Protein: 37g
    Carbohydrate: 11g
    Fiber: 2g
    Cholesterol: 94mg
    Sodium: 837mg

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  2. Yum!What a colorful dish, this is a recipe I sure would love to try, I love bok choy!if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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