Beautiful Bok Choy Stir Fry

I put this bok choy stir fry together for dinner recently when I needed something quick! We have been having incredibly busy days lately... still furnishing and decorating our new apartment, and organizing, and also spending time at the marina getting the Spring cleaning done on the sloop.  We are driving back and forth and all over the city and meal prep is taking a back seat.

Luckily, I had a pork loin cooked and chilling in the refrigerator and The Captain sliced it up for me while I cut some bok choy from our container garden, and got some other ingredients ready.

This Asian-flavored dish turned out really well... I love sesame oil and the smokiness it brings to any stir fry dish or salad dressing.  I don't cook with it, but add it at the end just to heat it up.

Of course you could lighten it up by using fewer cashews or even less oil, but don't forget that we need healthy oils along with our veggies to help absorb the antioxidants they provide.

I hope this will inspire you to ty some bok choy in your own kitchen soon.  It is so nutritious!

Beautiful Bok  Choy Stir Fry

Makes 2 servings

• 6 ounces pork loin, cooked, chilled and cut into narrow slivers
• 2 tsp vegetable oil
• 3 bunches bok choy, washed and separated
• 1/4 cup onions, sliced
• 3 medium mushrooms, sliced
• 1/2 orange bell pepper, slivered
• 2 cloves garlic, peeled, smashed, and minced
• 2 Tbs reduced sodium soy sauce
• 1 tsp sesame oil
• Few red pepper flakes
• 1 Tbs lemon juice
• 2 tsp grated ginger
• 1 ounce salted cashews

1. Prepare bok choy by cutting the white stems into 1/2 to 3/4 inch lengths, and the leaves in half.
2. Mix the soy sauce, sesame oil, red pepper flakes, lemon juice and ginger together in a small bowl and set aside.
3. Heat 2 tsp vegetable oil in a large skillet or wok on MEDIUM.
4. Add sliced onion and cook till tender, about 3 or 4 minutes.
5. Add the chunks of white bok choy stems, the mushroom and pepper slices, and the minced garlic.
6. Cook, stirring frequently till tender, about 3 or 4 minutes.
7. Add the bok choy leaves  and cook another minute till leaves have wilted.
8. Add pork slivers and stir so they warm through.
9. Add the soy sauce mixture and stir well.
10. Remove from heat and divide between 2 plates.
11. Top each plate with 1/2 ounce of cashews.
12. Serve while hot.

Per serving.

Weight Watchers P+ = 10.

Calories 363; Protein 31g; Carbohydrate 18g; Fat 20g; Fibre 4g.

Add bok choy leaves after the other veggies are cooked...

and stir to combine.

Stir in pork and sauce and heat through.  Beautiful!



Printable Recipe

Bushels of Bok Choy

I had no idea, when I planted a few small bok choy plants a few weeks ago, that they would yield so much!

I have been racking my brain trying to come up with new ways to use it.  I have been cutting it up and adding it to soups, and to stir fries.  I was thinking about using it raw in salads but haven't tried that yet.

But what I did do for lunch recently, was to cut some, wash it and then blanch it, and then mix it with an Asian inspired dressing and some cashews... was a great lunch and would be a really nice side dish with some chicken or pork, I think.

You can easily adjust the ingredients to make as many servings as you would like....  I was tempted to take a piece of bread and soak up the dressing that was left in the bottom of my bowl, but I didn't... next time I make this, I will use more bok choy!

Blanched Bok Choy Toss
Makes 2 servings

• 3 or 4 bunches bok choy, washed and separated
• 2 tsp reduced sodium soy sauce
• 1 tsp sesame oil
• 1/2 Tbs rice vinegar
• 1 Tbs canola oil
• 1 ounce roasted salted cashews, bits or whole

1. Bring water to a boil in a large saucepan and blanch bok choy boy plunging it into boiling water for 30 seconds.
2. Remove it from boiling water, drain and rinse under running cold water till cooled.
3. Pat dry and cut into pieces.
4. Place half into each of 2 salad bowls.
5. Mix soy sauce, sesame oil, rice vinegar and canola oil and then spoon half over bok choy pieces in salad bowl; repeat with remaing half.
6. Mix bok choy with dressing and then top each bowl with 1/2 ounce of the cashews.

Per serving.
Weight Watchers P+ = 5.
Calories 161; Protein 4g; Carbohydrate 8g; Fat 14g; Fibre 2g.

Clean and cut the stem ends from fresh bok choy.

Plunge into boiling water for one minute to blanch.

Drain, rinse under cold water, then pat dry.

Cut and toss with dressing.  Top with cashews.

Use more bok choy if you like, or almonds instead of cashews.

Printable Recipe

If you have any ideas to help me eat this bok choy up, I would be so grateful!