Stir fry Season

Bok choi, garlic scapies, onions, peppers, ... the list goes on for local veggies to toss into a stir fry. Serve with a brown or jasmine rice to complete the meal.

What is Bok Choi? (BAHK-choy)  

Bok choy has crunchy stems and crinkled, spinach-like leaves.  It's usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish.  Small heads of bok choy are called baby bok choy (so cute!) 

Stir fried Bok Choi - serves 4

 

1 large Bok Choi
1 tbsp. oil
Pinch baking soda
3 garlic scapies - sliced like a scallion

1/2 yellow pepper - chopped

Broccoli - cut into bite-size pieces
3 tbsp. oil
1 tsp. salt 

1/4 tsp. sugar
2 tsp. roasted sesame oil 

 

Wash Bok Choi well and cut into 1 inch pieces. Heat a wok or large, heavy skillet until hot; add oil and heat a second. Throw in garlic scapies, add Bok Choi, broccoli, yellow pepper, stir until green color of cabbage brightens. Add salt, sugar, cook until slightly crunchy. Drizzle with roasted sesame oil.

 

THE CONNECTION ~

Food:

Stir fry with local veggies

Pottery:

Bowls for serving. Bowls for eating.

I'm thinking of glazing these in butter yellow or a baby blue.  

What do you think would work better for this recipe?