Tuesday, July 3, 2012

baby bok choy, 2 ways

We had baby bok choy for dinner.

Slice off the bottoms

We had baby bok choy for art.

Use paint for stamping on cards
Use pastels for leaves & notes


Stir-fried bok choy with roasted peanuts
3 Tbsp peanuts
2 tsp roasted peanut oil
1/4 tsp red pepper flakes (too hot for Linus - probably reduce if serving to kids)
1 1/2 lbs bok choy
2 Tbsp peanut oil
4 garlic cloves, minced
2 Tbsp soy sauce
1 tsp cornstarch mixed with 3 Tbsp water or stock
1 tsp roasted peanut oil

Fry the peanuts in 2 tsp roasted peanut oil until they're golden brown.  Chop with the pepper flakes and a few pinches of salt (if peanuts are unsalted) & set aside.

Slice off the bok choy stems and cut them into 1-inch pieces.  Leave the leaves whole.  Coat pan with up to 2 Tbsp peanut oil.  When hot, add the garlic and stir-fry for 1 minute.  Add the bok choy and a few pinches of salt and stir-fry until wilted and glossy.  Add the soy sauce and cornstarch and stir-fry for 1 or 2 minutes more or until the leaves are shiny and glazed.  Add the crush peanuts, toss and serve with rice or noodles.

adapted from Vegetarian Cooking for Everyone by Deborah Madison

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