Cooking away the CSA, week 8: Stir-fry, local style

Bok choy and pepper stir-fry.

Bok choy and pepper stir-fry. by Sarah Henning

I don’t know what made me do it, but last week at the Lawrence Farmers’ Market, I was drawn — drawn — to the baby bok choy at one of the stalls. It was leafy, green and perfect. And it clashed pretty horribly with every other item I purchased.

Yet, I knew that there would be some stir-fry and yummy bok choy pay off for me in the future.

That future came when I showed up to get my vegetables at my Monday Rolling Prairie CSA pickup. There, staring at me were more beautiful bok choy. Plus, green onions. I’d already picked up bell peppers over the weekend and knew I now had enough bok choy to really make a huge stir-fry.

So we did. And it was glorious.

Bok choy does an amazing job of “soaking up” whatever sauce you use. In this case, we created a stir-fry based on a sauce included in Nancy O’Connor’s “Rolling Prairie Cookbook” and it worked perfectly with the bok choy, peppers and green onions. I had it plain, while the hubby paired it with homemade miso-glazed salmon.

Delicious and super simple and quick.

Simple Stir-Fry (Adapted from Nancy O’Connor’s “Rolling Prairie Cookbook”)

6 small bok choy, stems cut on the diagonal, leaves cut into the ribbons

3 to 5 bell peppers, chopped

2 green onions, sliced

2 tablespoons coconut oil

3 tablespoons tamari

1 clove garlic, minced

1/2 tablespoon freshly grated ginger

1 teaspoon honey

Heat coconut oil in large skillet or wok over medium-high heat.

While that’s heating, whisk together tamari, garlic, ginger and honey. Set aside.

Once the coconut oil is nice and melted, add bok choy and peppers, stirring the whole time. When the bok choy is nearly cooked down and done, add green onions. Keep on for 30 seconds more and then take off the heat. Serve alone or with protein of your choice. Serves 4.

What’d we get this week? Strawberries, Swiss chard, mushrooms, head lettuce, asparagus and salad greens.

Swiss chard, strawberries, salad greens, asparagus, head lettuce and mushrooms.

Swiss chard, strawberries, salad greens, asparagus, head lettuce and mushrooms. by Sarah Henning

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