When I was at the Korean market the other day the bok choy and Japanese broccoli looked good so I got some of each, put them in the crisper and forgot about them.  I found them tonight and in order to use them up I decided a simple stir fry would be in order. Be certain to rinse the bok choy well, it tends to be a bit gritty – and please don’t run the rinse water down the drain, save it to water the garden.

If I had to name a single method of cooking in order to have tasty meals in minutes, one that is versatile for vegetables and meat, poultry or seafood; stir fry would be my choice. A little knife prep, a hot wok, a splash of oil and you are good to go. Cooking this way, if done properly – leads to beautiful, colorful plates of food.

Garlic-Ginger Brassica Stirfry

2 Tablespoons oil – canola or peanut are good – don’t use olive
2 cups Chopped bok choy
1 cup chopped Japanese broccoli
1 cup small onions halved
1 bell pepper cut into strips
1 Tablespoon minced garlic
2 Tablespoons minced ginger
2 Tablespoons garlic chili paste.

  1. Start some rice. After about 15 minutes, put a wok over high heat. Heat for several minutes until wok is very hot.
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  3. Add about 2 Tbs oil – peanut or canola – NOT olive oil.
  4. Add garlic and ginger – Stir fry – with metal utensil about 30 seconds,
  5. Add the onions and peppers stir fry another 30 seconds, At this point I remembered I had some julienned vegetables from the Smoked Duck Spring rolls, so I threw them in as well.
  6. Add the bok choy and  broccoli, stir fry – keeping the vegetables moving in the hot wok until they turn bright green and just start to wilt. Add a good pinch of salt.
  7. Add the chili paste.
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  9. Toss to coat. I added a couple tablespoons of corn starch slurry to tighten up the liquids.
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    Toss one last time, remove from the heat. Plate with a little rice, a few cilantro sprigs make a nice garnish.


This is an easy – no fuss, yet deeply satisfying dinner. Whip up a stir fry this week!

Until next Time Eat Well & Keep Digging!