Bok choy, a member of the cabbage family is available just before cabbage forms heads. It is the original ingredient in chop suey. I often use it in a stir fry as either or a side dish or with meat and rice.
Today’s midday meal was a side salad, a bok choy stir fry, reheated white rice, and a pork stir fry. I set up some small dishes and start chopping. First onion
Then carrots
And I separate the stem from the greens on the bok choy
I chop the stems
And chop the greens – I roll
Chop
and slice the slices in half
I heat up a pan and add oil that take s heat, add the onions and carrots as they require more cooking time
Then add the bok choy stems
and the greens
I add a bit of sweet cooking wine, like a mirin ( rice wine) or sherry, then some tamari or soy sauce, and some organic corn starchand water ( we avoid GMO by using organic)
I chop some parsley and herbs
Here is Ken’s plate of rice with parsley, bok choy and pork steak with some bell pepper I froze last summer
And here is my smaller palate.
Bon Apetit!!!
