|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