Tuesday, May 26, 2009

Bowls, Bowls, Bowls!

Bok Choy, radishes, lettuces, broccoli... Try out this great stir-fry recipe from Vegetarian Cooking for Everyone by Deborah Madison.

Stir-fried Bok Choy with Roasted Peanuts
3 T Roasted Peanuts, chopped
1 1/2 lbs bok choy, leaves and stems separated, stems cut into 1" pieces
2 T peanut oil
4 garlic cloves, minced
4 t minced ginger
2 T soy sauce
1 t cornstarch, mixed with 3 T water

Heat 2 T peanut oil in a large pan. When hot, add garlic and ginger, stir-fry 1 minute. Add bok choy and a few pinches of salt and stir-fry until glossy and wilted. Add soy sauce and cornstarch and stir-fry 1 or 2 minutes until leaves are shiny and glazed. Add peanuts, toss and serve. Serves 2-4.

I need to make some bowls to fill with all these fresh garden goodies!