One of the things I do to make a quick stir-fry even quicker is to keep a jar of stir-fry sauce in the refrigerator. You could buy a jar, but why? When you’re ready for dinner, heat up some vegetable oil, sauté your vegetables (this week you could use bok choy, beet greens, thinly sliced beets, onions, garlic and/or squash) and when it’s just about done, add just enough of this sauce to coat everything lightly. The cornstarch will thicken quickly and your stir-fry is done. I love that I don’t have to haul out the ginger and the garlic and the soy sauce and whatever every time I want to make a quick meal. This sauce will keep in the refrigerator for 2 weeks. Vary the proportions to suit the taste of your household.
Bok Choy
Poached Chicken with Bok Choy
This is a recipe we ran in the AJC last January. I thought it was absolutely delicious – a nice variation from more traditional chicken soups.
Sautéed Broccoli and Bok Choy
The trick to cooking bok choy is understanding that the thick stems need different treatment from the thin leaves. This recipe takes all that into account.
Collard Greens and Bok Choy
his one is adapted from a recipe in “ New American Table” by Marcus Samuelsson.