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Baby Bok Choy- Stir Fry

From Citrus County Locally Grown

<p>Bok Choy is an excellent carrier to any stir-fry/sauté. Our baby bok choy has a sweet mild flavor of celery/cabbage. Just give it a rough chop and add during the last 3-5 minutes of cooking (also great in soups/stews). Use the whole plant. The tops will wilt down like spinach and the bottom &#8220;stem&#8221; part of the leaf will stay crunchy, similar to celery.</p>
Source: Red Wagon Produce (Entered by April Norris)
Serves: 2 meals, 4 side dish

2 Cups chopped Baby Bok Choy
3 Cloves, minced Garlic
2 Tablespoon, minced Ginger
1 Cup Celery, sliced thin on diagonal
1/2 Large Onion Onion, sliced thin
2-3 Tablespoon Olive Oil
2 Tablespoon Soy-sauce or Tamari
2 Tablespoon Corn Starch
1/2 Cup Water

Step by Step Instructions
  1. In cold pan: add oil, garlic, ginger, celery and onion. Bring to low-medium heat in pan. (TIP: Starting with a cold/room temperature oil will allow the oil to absorb the flavors which will add a depth of flavor to your finished product). Stir-fry/sauté for 4-5 minutes until onions are wilted. Do not let veggies "brown". If veggies are browning your heat is too high. Garlic can develop a bitter taste when browned and we don't want that! Add Bok Choy and continue cooking 3-5 minutes until tops are completely wilted. In a cup, add corn starch to cold water and dissolve, (give it a little stir with a fork and it should be good to go). Pour cornstarch mixture into pan and stir the whole dish for about one minute. Sauce will thicken quite quickly. Add the soy-sauce and adjust seasoning with more soy or salt if needed. Optional ingredients: A chicken bouillon cube goes a long way. Add to corn starch/water mixture (it'll dissolve later) or substitute fresh chicken stock for the water. Add fresh sweet bell pepper (red or green) or hot peppers such as Thai Chili, Serrano or Jalapeño when sautéing veggies. Add cooked proteins such as shrimp, chicken or beef during last minute of cooking. Serve over fresh cooked rice, bean sprouts or noodles.