Dinner... easy... once everything has been prepped! We recently received some Bok Choy in our CSA veggie box. It's the first time we've ever had Bok Choy - and we enjoyed it. With a few adaptations to a stir fry recipe in Vegetarian Times, we had dinner on the table quickly.Prepare the sauce and set aside:
1 Tbsp. low sodium soy sauce
1 tsp. brown sugar
1 tsp. rice vinegar
1/2 tsp. Chile sauce (optional)
Prepare the veggies:
Wash, cut, slice, chop whatever veggies you have on hand. We used yellow yummy peppers, red onions, minced garlic, and Bok Choy (leaves and stems, separated). Lots of all of them!
Line a frying pan with a thin layer of water, steam/sauté the onions, peppers, and garlic until tender but still with a slight crunch. Add the Bok Choy stems and sauté until tender. Note: Add more water if it has evaporated away. Add the leaves and sauté until wilted. Add sauce, and stir-fry an additional minute. If desired, sprinkle with green onions or raw cashews. Serve over rice, or not. Enjoy!
Now this sounds like a tasty and easy dinner idea! And lucky you to be on the CSA list -- the one closest to me stays sold out, though maybe I should go ahead and sign up for several years down the road!
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