A Hungry Bear

You might have noticed the greens peeking out under the steak I posted yesterday. They were a perfect complement to the steak, since it lent some extra ginger garlic sauce for dipping the meat into. This dish could also work with a little rice and maybe some simple grilled salmon. I found the recipe on our CSA farmer’s blog.

Grocery list: 1 head bok choy (also called pak choi), 1-2 cloves garlic, 1 teaspoon minced ginger, 1.5 Tablespoons soy sauce, 1 Tablespoon peanut oil.

If you have a mortar and pestle, use it to crush the garlic. Otherwise, mince the garlic cloves.

Stir the ginger and soy sauce into the garlic, and set aside.

Heat the peanut oil over medium high heat in a large skillet. Cut the stems away from the leaves, and chop into bite-size pieces. Stir-fry the stems for 2-3 minutes until they start to brown.

Add the leaves and stir fry another minute or two, until the leaves are wilted.

Stir in the ginger garlic sauce and cook for another minute. The sauce will reduce to a slightly syrupy consistency. Remove from heat and serve immediately.