Tuesday, June 12, 2012

Stir fry Season by Lisa Walker


Bok choi, garlic scapies, onions, peppers, ... the list goes on for local veggies to toss into a stir fry. Serve with a brown or jasmine rice to complete the meal.

What is Bok Choi? (BAHK-choy)  
Bok choy has crunchy stems and crinkled, spinach-like leaves.  It's usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish.  Small heads of bok choy are called baby bok choy(so cute!) 

Stir fried Bok Choi - serves 4
 
1 large Bok Choi
1 tbsp. oil
Pinch baking soda
3 garlic scapies - sliced like a scallion
1/2 yellow pepper - chopped
Broccoli - cut into bite-size pieces
3 tbsp. oil
1 tsp. salt 
1/4 tsp. sugar
2 tsp. roasted sesame oil 
 
Wash Bok Choi well and cut into 1 inch pieces. Heat a wok or large, heavy skillet until hot; add oil and heat a second. Throw in garlic scapies, add Bok Choi, broccoli, yellow pepper, stir until green color of cabbage brightens. Add salt, sugar, cook until slightly crunchy. Drizzle with roasted sesame oil.
 
THE CONNECTION ~
Food:
Stir fry with local veggies
Pottery:
Bowls for serving. Bowls for eating.




I'm thinking of glazing these in butter yellow or a baby blue.  
What do you think would work better for this recipe?

1 comment:

  1. This recipe is really inviting based on the pictures on this blog. I think my son would really love to eat this because stir fry is one of his favorite food. I'll make this for him. Please keep on sharing!

    Beef Stir Fry

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