What are you going to do with that pretty head of bok choy? (Or some choy – I have to confess I cannot tell all those Asian choys apart ….) How about this quick recipe Paige Witherington of Serenbe Farms found on onehungrymama.com?
Ingredients:
1/4 c chicken or vegetable broth 2 teaspoon low sodium soy sauce Juice of 1 organic lemon 1 teaspoon cornstarch 1 tablespoons vegetable oil 1 spring onion or 2 cloves garlic or one garlic scape, thinly sliced 1 pound bok choy, cleaned and roughly chopped Sesame oil, to taste Roasted sesame seeds Salt
Preparation:
Whisk together broth, soy sauce, lemon juice and cornstarch until cornstarch has dissolved. Set aside.
Heat wok over high heat until a drop of water sizzles and evaporates immediately. Add oil and swirl to coat the entire wok. Add spring onion/garlic or garlic scape and stir-fry until it just starts to turn brown.
Add the bok choy and sauté, stirring frequently, for just a couple of minutes, until the leaves turn bright green and wilt. Add the soy sauce mixture. Toss for a few seconds and then cover with a lid. Cook until the thicker stems are tender (but not soggy–you still want them to have a little crisp) and the liquid has thickened.
Remove lid, add a drizzle of sesame oil and stir-fry a couple of more seconds. Serve, sprinkling roasted sesame seeds on top.