It has been very cool and wet in Western MA so far this growing season, but even so we ended up with -
- Four spring turnips
- Five radishes
- A head of baby bok choy
- A head of red leaf lettuce
- Braising Greens
I passed on the Kale (not my favorite) and Mesclun Mix, since I had some mixed salad greens in the fridge at home.
Our CSA provides a weekly newsletter and this week the featured recipe was Stir-Fried Bok Choy with Garlic. It was the perfect accompaniment to the grilled chops. With eight cloves of garlic, how could you go wrong? I'd highly recommend this simple recipe if you're looking for a delicious way to fix this veggie.
1/3 c. chicken or vegetable broth
1 T soy sauce
1 1/2 tsp. cornstarch
3 T vegetable oil
8 garlic cloves, thinly sliced
2 pounds (about 1 full sized) bok choy, chopped, leaves and stems separate
2 tsp. toasted sesame oil
1/2 tsp. salt (I omitted this)
Directions: Stir together broth, soy sauce, cornstarch and salt until cornstarch has dissolved; set aside. Heat a 14" wok (or heavy bottomed pan) over high heat until a drop of water evaporates instantly. Pour the oil down the side of wok and swirl to coat the sides. Add garlic and stir-fry, 5-10 seconds until pale golden. Add bok choy stems and stir fry until bright green and tender (a few minutes) and then add the leaves and stir-fry for 2 minutes longer until limp. Stir the broth mixture, then pour into the wok and cook for another 15 seconds. Turn the ehat down a bit, cover and cook, stirring occasionally, until veggies are crisp tender (2-4 minutes). Stir in sesame oil and gransfer to a serving dish.