It’s Easy Being Green…

…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!

Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

5 thoughts on “It’s Easy Being Green…

  1. Made this for supper tonight and it was my first time eating bok choy. well I have to say what an introduction it was….YUMMMY!!! Thanks for the great recipes 🙂

  2. I can’t wait to try this. I have been in a rut this winter and am looking forward to having a fresh light veggie. Although I do like the squash and sweet potatoes of the season I’m craving something crisp.

  3. betsy…I love this recipe!! i LOVE bok choy!! this is soo easy and i know it will taste wonderful!! thank you, thank you!!

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