Stir-Fried Bok Choy with Roasted Peanuts

-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.

-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch ofsea salt and set aside.

-Slice the stems off of 1 bunch of bok choy, and cut the stems into ½ inch pieces. Leave the leaves whole.

-Mince up 2 tsp fresh ginger.

-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.

-When hot, add the ginger and stir-fry for a minute.

-Then add the bok choy stems and leaves and stir-fry until wilted and glossy.

-Mix together the following:

2 TBS soy sauce

1 tsp cornstarch mixed

3 TBS cold water or broth

-Add to the pan and stir-fry for another 1-2 minutes.

-Add the crushed peanut mixture and serve warm.

 

Stir-Fried Bok Choy and Broccoli with Ginger and Hoisin Sauce

-In a small bowl combine the following:

1/3 cup chicken or vegetable stock,

2 TBS Hoisin sauce

1 TBS rice vinegar

-Set aside.

-Chop 1 head of broccoli into florets.

-Then chop up the following:

1 bunch of baby bok choy

Half an onion

-Put 1 TBS sesame seeds in a large skillet and toast over low heat until lightly browned, about 3 minutes.

-Set aside.

- In the same pan, raise the heat to medium-high and add 1 TBS oil.

-Add the broccoli, the bok choy and the onion and stir-fry for 2 minutes.

-Then add 2 TBS minced fresh ginger.

-Cook for 2 minutes more and then add the sauce and cook covered for another 2-3 minutes.

-Uncover and stir-fry until the sauce thickens a little, about 30-60 seconds.

-Sprinkle with the toasted sesame seeds, season to taste with sea salt and pepper and serve.

Garlic Braised Bok Choy

-Separate the leaves from 1 bunch of bok choy.

-Cut the stems into thin strips and roughly chop the leaves, keeping them separate.

-Heat 2 TBS roasted peanut oil in a large skillet.

-Add the bok choy stalks and stir-fry over medium high heat for 2 minutes.

-Add 6 cloves of finely chopped fresh garlic and stir-fry 2 minutes longer.

-Add the bok choy greens, 1-cup chicken or vegetable stock and salt to taste.

-Cover, reduce the heat and cook for 10 minutes.

-Remove the cover and raise the heat again, simmering briskly until the excess liquid has evaporated, about 3-4 minutes.