Thanksgiving week is always a strange one for me, being in the grocery store business and all. In food retail land, black Friday is actually Wednesday. And by the Monday prior to that Wednesday, the majority of my Turkey Day marketing is done. All I can do is watch people go through the store, point out where the Cope’s Sweet Corn is, suggest items I’d like to be eating right now and, of course, bag groceries.
I will soon make my way into the store, turning from employee to customer, as I search for the ingredients for my Thanksgiving Meal(s). This year, I am essentially making an entire dinner, spread out among four different gatherings. Because I’m not relied upon to provide the traditional side dishes, my dishes will all be based on food from my CSA. Sadly, it’s my last week of veggies from Wayward Seed Farm, and I want to put them to good use.
This past Sunday was my first opportunity to use up some produce, at a potluckey Thankgiving-themed Beer Camp Board of Directors meeting. I got in my share what I am guessing is pac choi, a cabbagey-bok choy-like veggie. If it looks like bok choy, then, I decided, a recipe for bok choy is appropriate.
I found a simple recipe and threw together some staple ingredients to come up with a super-quick and über-tasty side dish. Oh, leafy greens and cabbage-like things, where have you been all of my life?
Bok Choy Stir Fry
from Steamy Kitchen
1 1/2 pounds bok choy or baby bok choy (or pac choi)
1 1/2 tablespoons canola, vegetable or peanut oil (I used olive oil)
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine) (I used chicken stock)
salt to taste
1/2 teaspoon sesame oil
sesame seeds (my addition)
1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.