Friday, January 13, 2012

On the quest for Bok Choy recipes

These three cook books have one recipe for Bok Choy. I've done better talking with my co-worker about how she prepares it.


So, I decided to just stir fry the Bok Choy, and use a basic vegetable stir fry sauce.
Basics of Stir Fry: Cookinglight.com Techniques cooking class stir frying

Stir Fry Sauce:

3 Cups Chicken or Beef stock (I'm sure any stock that you have would work)
1 Tbsp Cornstarch
3 Tbsp Light Sodium Soy Sauce
1/4 Tsp pepper
1 Tsp Sugar

Add to stir fry when vegetables are close to being done, and let cook until  bubbling and thick. Continue stirring constantly until sauce is thickened up a bit.

This was my second Stir Fry this week - there are carrots in there somewhere

This was the first Stir Fry this week
 This week I needed to use up a whole lot of veggies, and this is how I did it.  Yep, and these were finished by the next day's lunch.

So this week we increased our vegetable intake increased, and we have been enjoying every minute of it.
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