Thursday, February 07, 2008
This is the second post in a series about Farm Fresh Express. FFE is a new Philadelphia area service dedicated to providing locally produced fresh produce and groceries to your family year round. They have a storefront out in Lansdowne or you can get your groceries delivered to your house for just 10 dollars. Earlier this week I bragged about the incredible Satsuma Oranges I devoured from FFE, and today I'm raving about bok choy.
Bok Choy, also known as Chinese Cabbage is a delicious vegetable whose taste and texture I enjoy very much. It's also nutrious, being high in fiber and Vitamin C. My friend John makes an amazing dish of baby bok choy with soy and ginger, and I attempted to replicate those flavors in my quick stir fry with this adult Boy choy specimen.
When it comes to dishes like this, I don't measure, so an exact recipe is hard to reproduce for you here. I started by washing the boy choy and cutting it in to managable pieces. Then I heated some oil in my largest pan, added some onion and garlic until the kitchen smelled awesome, and then threw in the prepared bok choy.
After a few minutes, the boy choy greens had wilted a bit, and the thick crunchy stalks were feeling a bit more tender. I added a variety of peppers including a poblano, and pieces of three different colored bell peppers. In my freezer, I found small amounts of edamame and sweet corn, so I added them to the mix as well. Finally, I found some leftover steak and chicken, so I sliced them and heated them up with the vegetables. For the sauce, I combined a few spoonfuls of brown sugar, fish sauce, ginger, siracha, mirin, and a little cornstarch to thicken things up.
This was a totally delicious dinner and served with steamed jasmin rice, it was extremely satisfying.