Stir Fried Bok Choy

Just wilt it

So I may have bought a little too much bok choy at the farmer’s market this week. In my defense the vendor told me to take as much as I wanted for $5.

Good thing we like bok choy.

This can be a side dish or increased as a main course over rice.

Stir Fried Bok Choy

• 3 green onions white parts only
• 2 small bok choy washed well
• 4 garlic cloves minced
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp whole coriander seeds
• 1 tbsp vegetable oil
• dash sesame oil

Cut white stems from bok choy leaves. Slice stems into 2″ long thin strips. Cut green leaves into thin ribbons. Cut green onions into thin 1″ long slivers. Heat vegetable oil with a dash of sesame oil in a wok over high heat. Add coriander seeds and cook until they begin to brown and pop. Add green onions and fry until soft, about 2 minutes. Add garlic and white parts of bok choy. Fry until soft, about 2 minutes. Add soy sauce and rice wine vinegar and bring to a quick boil. Add green leaves and quickly wilt them. Do not overcook the leaves or they will get soggy. Serve immediately.