Every two weeks Bill and I get lettuce greens from our local CSA—all year ’round. Usually the day before delivery our farmer emails our CSA group about any extra produce she has, and we often take her up on it. When bok choy was on the list recently, I knew I had to make a stir-fry. We used the entire head in one meal, and it was so tasty—especially knowing it was freshly grown and harvested about ten miles from where we live.
To make this recipe, I browned a half pound of ground pork in a wok. (I also put some white rice on the stove to cook so it would be ready when the stir-fry was done.)
I removed the meat, then threw some sliced garlic and a 1/2-inch slice of fresh ginger (peeled) into the wok with safflower oil on medium-high heat until fragrant.
Meanwhile, I chopped a bunch of green onions and the bok choy so they were ready to throw in, separating the thicker pieces from the stem of the bok choy.
I removed the garlic and ginger and added a pinch of red pepper seeds, then quickly sautéed the bok choy stem pieces for a minute or two.
Then I added the green onions and the leafy parts of the bok choy, stir-frying for another minute. I added about a 1/2 cup of chicken stock mixed with a 1/2 teaspoon of arrowroot to thicken it. (Arrowroot is a good substitute for cornstarch if you’re allergic to corn.)
At the end, I mixed in the pork, then served it over rice. Filling, delicious, and healthy.
For a vegetarian option, omit the pork and add cashews or peanuts at the end and substitute vegetable broth or water for the chicken stock.