Wednesday, November 10, 2010

CSA Week 1- Spicy Sauteed Bok Choy

So, we started ordering fruits and vegetables from Tanaka Farms, a local organic farm out of Irvine at Crossfit South County and I am now going to commit to posting a recipe each week using something from the boxes that we receive. It's funny, because I told Paul last week, "I'm excited to get the veggies and fruits because I want to try new things, like Bok Choy" .... well ask and you shall receive! This week we got a HUGE head of Bok Choy in our box!

So, here is what I made of it...

What you'll need:

3/4 of the head of Bok Choy- it was about 6 leaves
1/4 c water
1/4 teasp Red pepper flakes
4 garlic cloves, finely chopped
1 teasp powdered (or fresh) ginger
1 tbsp Tamari (gluten free soy sauce, tastes the exact same to me)
1 tbsp Coconut oil
1 tbsp Sesame oil

Heat the two oils in the pan over medium. As you can see, I sliced the stems of the Bok Choy in 1/2" pieces, and the same with the leafy portions. Toss the stem pieces into the pan first and saute for about 5-8 minutes, or until the whiteness turns a light green. In a separate bowl, mix the water, tamari, garlic, ginger and red pepper flakes. Add the leafy greens to the saute pan and continue to saute to about 3 minutes. Remove all of the Bok Choy from the pan and set aside. Add the water/tamari/garlic/pepper/ginger mixture to the pan and heat up for about 3 minutes. Add the Bok Choy back in and toss to coat for about 2 minutes. Serve and Enjoy!


  1. I couldn't even identify the bok choy... I'm going to need this weekly recipe. Bookmarked!

  2. Brian, if you look on the tanaka farms website, under their CSA blog, you can find the tab for all of their fruits and veggies where there is a picture and description of each veggie/fruit.