Monday, June 1, 2009

Pak Choi Bok Choi Stir Fry

I chose two veggies I wasn't familiar with at the market last Saturday- pak choi and bok choi. Laura from The Farm ( was quite helpful when I asked "What do I do with it?" when I purchased the pak choi from her. She suggested a simple stir fry with a little garlic and olive oil.
Now I was feeling very adventurous when I saw Crissie at Gaia's Breath Farm (http// bok choi for sale and picked up a bunch to combine with the pak choi to make a delicious Chinese cabbage stir fry.
This is a qick, easy and nutritious side dish. I served it with some basmati rice and grilled chicken breasts that I had marinated in teriaki sauce mixed with Chinese five spice powder.

Bok Choi Pak Choi Stir Fry
  • 2 cloves of garlic, peeled and finely chopped
  • 1/4 inch of fresh ginger, peeled and grated
  • 2 tablespoons of oil (canola, olive or sesame)
  • 6 cups of mixed Chinese cabbage coarsely chopped
  • 1/4 cup chopped red onion or scallions
Heat the oil in a wok or large fry pan. Add the onion and saute until translucent. Add the garlic and stir fry 2-3 minutes and then add the ginger and cook an additional minute or so until fragrant.
Add the pak choi and bok choi and continue to stir fry for 3-4 minutes or until crisp tender.
If you don't have fresh ginger you can substitute dried or leave it out altogether.

Tomorow I'll share my favorite bee sting remedies.
Have a peace filled day!

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