…It’s not easy getting greens eaten. Still…
Earlier this week I met another full time working mom who I think scored the best babysitter ever. Weeknight cooking? Check. Weekend? Not.
Inspired by her Saturday runs to (through?) Trader Joe’s, I came up with a super simple, vegan, vegetarian, potentially gluten free, veg stir fry. It truly doesn’t matter if you have a wok or sauté pan. You will need a cover to get the job done.
A word here about garlic. In this case, there is no reason to be picky about how it gets prepped unless Paul Bocuse has invited you to intern. Also, I was trained to be “anti-garlic press” by a mom who recognized that once you lost its attached cleaner, it can be a beast to clear. Get over it – skewers can clear all those little holes, as do toothpicks. Garlic is good any way you slice or dice it. All that said, fresh is best.
Bok Choy Goodness
2-3 cloves garlic, minced, sliced or pressed
1 inch, more or less, peeled, grated or finely chopped fresh ginger (or scant 1/2 teaspoon dry ginger)
3-4 scallions, sliced with greens & whites separate
¼-1/3 cup chicken broth or water
6-8 baby bok choy cut in half, or the equivalent of big bok choy
Vegetable or peanut oil
Spritz of soy sauce (optional)
Heat pan of choice, coat with a bit of oil. Add garlic, ginger, scallion whites and sprinkle of salt. In 30 seconds add bok choy. Toss to combine, or the first ingredients will burn. When the boy choy gets a touch of color, add the liquid, stir to combine, slap a lid on it and let it steam a few minutes. Remove lid, add scallion greens, sprinkle soy sauce if desired. Serve.
Fab over brown rice. For a complete meal, press tofu slices in sesame, sear in veggie oil, flip, brown and serve.
Mea Culpa. While I personally love the bok choy, I have more household success with broccoli. But you can get that at Trader Joe’s too!