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!