Perusing the fresh vegetable aisle I often see Bok Choy, but rarely put it in my grocery basket. With a recent intention to eat more vegetables and at the same time trying some new Japanese and Pan Asian recipes I impulsively put a bunch in the cart. It seems that bok choy may become a staple vegetable. We're finding it to be delicious.
Here's an original recipe that I've made twice now and each time we've had to thumb wrestle to see who gets the last tablespoon of veggies.
1 T olive oil
1 bunch of bok choy
3 green onions, chopped
4 oz thin sliced button mushrooms
1 T sliced and chopped fresh ginger
2+ T crushed peanuts
soy sauce
tempura sauce
Heat wok or frying pan. Add 1 T olive oil.
Add bok choy, onions, mushrooms, and ginger. Stir fry until vegetables begin to soften.
Add a splash of soy sauce, to taste. Stir fry 1 minute more.
Add a double splash of tempura sauce, to taste. Stir fry 1 more minute.
Sprinkle with crushed peanuts. (I'm contemplating substituting chili flakes next time)
Serve hot.
