This week’s CSA contained more asparagus, kale, and spring onions. I also received strawberries, lettuce, and a mystery vegetable.
I have never seen bok choy before, which is why, when I received it with the CSA this week, I had no idea what I was looking at. The vegetable resembled a cabbage with large, loose leaves. I pulled a piece of one of the leaves off and tasted it. It was crunchy and slightly bitter and definitely cabbage related. Since my grandparents garden and they live two houses down, I walked over with the large head of I didn’t know what yet to see if they could help me out. They didn’t know what it was either so all I could do was wait for the CSA newsletter to shed some light on my mystery vegetable.
Finally, the newsletter arrived in my inbox and I had the answer to my question, but I was left with one more. Now what do I do with it? Since bok choy is a type of Chinese cabbage, what better way to enjoy it than in a stir fry?
Preparing bok choy is relatively simple. First, cut off the bottom of the bok choy. If you would like the dish to be less bitter, cut off the larger leaves and discard them before chopping. Leave the smaller, inside leaves and the stalk. In this particular instance, I left the larger leaves. You can also add a protein of your choice and cook it prior to cooking the vegetables and throw it in before you add the soy sauce. This dish can be served with rice or as a side dish by itself.
Bok Choy Stir Fry
- 2 Tbsp coconut oil*
- 2 cloves garlic, minced
- 1 green onion, chopped
- 1 head of bok choy, chopped
- 2 Tbsp low sodium soy sauce
- Heat the coconut oil in a wok or large pan over medium heat.
- Add the garlic, onions, and bok choy. Cook 10 minutes, stirring occasionally.
- Add the soy sauce and coat the vegetables. Cook another minute. Enjoy!
*Note: The coconut oil gives this dish a sweet, tropical flavor that stays throughout the cooking process. You can substitute a milder tasting oil if you prefer.