One of the reasons we joined the CSA last year was that we hoped it would help us to cook more during the week. When you have a load of veggies just sitting there slowly wasting away there is a certain need to use them. One item we received a lot of last year was bok choy and the first box from our CSA last week contained 5 or 6 small heads. I thought of a stir fry with chicken. An search found this recipe which I used as a starting point.
Sauteed chicken & bok choy
Prep and Cook Time: 15 minutes
• 5 TBS low-sodium chicken or vegetable broth
• 1 cup chopped scallions
• 2 TBS fresh minced ginger
• 2 cloves garlic, chopped
• 2 TBS grape seed oil
• 4 skinless, boneless chicken thighs, cut into bite-sized pieces
• 1½ cups sliced fresh shiitake mushrooms
• 4 cups chopped bok choy
• 2 TBS soy sauce
• 1 TBS rice vinegar
• salt and white pepper to taste
• pinch of red pepper flakes
- Heat broth in a stainless steel skillet.
- When broth begins to steam, add scallions and Healthy Saute for 2 minutes.
- Add ginger and continue to sauté for another minute.
- Add garlic and sauté until flavorful.
- Add oil and heat for 15-30 seconds. Add chicken and continue to sauté.
- After 2-3 minutes, add shiitake mushrooms and bok choy. Continue to sauté for another 3-4 minutes, and then add soy sauce, rice vinegar, salt, and pepper.
We had this with some white rice. It came out quite well.