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.