I was really excited to see pok choi in this week’s distribution. I asked Rob about the difference between bok choy and pok choi; he said they were basically the same veggie with very slight differences. I noticed that this pok choi had a bit of a bitter aftertaste, and I liked it in this stir fry. This time around, the stir fry wasn’t as good as it usually is. I didn’t make quite enough sauce, and it didn’t thicken as well as it usually does. I’m posting my generic recipe with the basic measurements I used, but please experiment and share ideas for improvement. I’m sure that more stir fries will come this summer, and I’ll share a really good blend/proportion for sauce ingredients when I have it.
3 T. canola oil
1 garlic scape, finely chopped
3 T. finely chopped fresh ginger
ed red pepper
1 small head pok choi, stems chopped and leaves cut into bite-sized pieces
1 red pepper, thinly sliced
1 cup carrots, diced
1/4-1/2 cup dry roasted peanuts
3 T. water/stock
2 T. soy sauce
1 t. sesame oil
1 t. corn starch
1. Heat oil in a large skillet or wok over medium-high heat. When hot, add garlic scape, ginger, and crushed red pepper and stir fry for a minute or so. Add the carrots, red pepper, and pok choi stems, and stir fry for 3-4 minutes, or until they are starting to become tender.
2. Add the pok choi leaves and stir fry until beginning to wilt.
3. Whisk the sauce elements together and pour over veggies. Stir until sauce thickens and leaves are coated and glossy.
4. Serve over jasmine rice and top with roasted peanuts.