Farmers' Market Bok Choy
Instead of going for the snap peas or cherries at the farmers' market this weekend, I bought these beautiful little bok choy, which inspired me to stir-fry last night, which is something we used to do all the time but haven't had for a while. First I stir-fried sliced tender, inner celery stalks, diced red pepper and carrots shredded with a peeler. Then I added the bok choy and cooked it for a couple more minutes. Removed that from the pan, added more oil, then added cut-up chicken, stir-frying it until cooked. Then a tablespoon of Thai chili sauce with garlic, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar and a glop of honey (I never measure honey - too messy). Stirred in the veggies, then 1 teaspoon cornstarch dissolved into 1/2 cup chicken broth. Let it all thicken, then served over rice.
Still have more bok choy, so I'm going to try it raw next, maybe with a peanut or ginger dressing.
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One of my favorite ways to prepare bok choy is to blanch it, drain it, then drizzle it with hot oil and and soy sauce. Yum!
my friend ralph makes a super thai curry with bok choy (it's called pak soi here): he stirfries the sliced thicker stalks with diced chicken and lots of garlic, scallions and then thai green curry paste, adds coconut milk, lets it briefly bubble, then throws in the tender leaves and lots of basil. it's simple but SO delicious. it's on the table in like 5 minutes and it receives hours of compliments...
So tonight I need to use up the rest of the bok choy. I think I want to try it raw, though, although the Asian-influenced dishes you two mentioned give me some ideas. Maybe a ginger dressing with red pepper strips and scallions? I guess I'll experiment a bit tonight (husband's going to be in class).
Y'all c'mon down here for some REAL barbecue- the best darn hootin' creamed (and I mean creamed) corn this side of the Great Wall of China!
I am going to take that as an invitation. We'll surprise you some day by showing up at your door. Better get those barbecue places picked out. What's popular there? Brisket?
Mmmmmm. Virgil's. Arrrggghhh.
As a co-worker, I can safely say that I am totally up for your suggestion of going for barbecue sometime SOON. Just say when.