OK, Here We Go.... Bok Choy

We have a standing order for organic fruits and vegetables from Timber Creek Farms every four weeks. We pre-ordered the Fruit and Vegetable box. It usually comes with quite a plethera of fresh produce and would be so much more expensive than TCF's prices if I bought it all at the local grocery store non-organic! The only catch is that you don't get to choose what you get. There is an option where you are told ahead what is coming and you can order more of what you like but I think that might cost a bit more. Anyway, we have received some foods that we have never seen or at least never eaten before. For a little while this time we were totally clueless about one of the veggies in our box. Um, what is it some sort of celery? A lettuce? Collard greens? Well somehow I finally realized it was bok choy. At that point I searched around for the receipt that comes with the box because I know they often send recipes for items that may be unfamiliar to some people. Lo and behold, there it was, a recipe sheet for bok choy. So we decided to try out the "Bok Choy and Chicken".

Serves 4-6

1 head Bok Choy washed at cut crosswise in 1 inch pieces
4 boneless, skinless chick breast halves in 1 inch pieces
3-8 cloves garlic, minced (depends on your taste)
1/4 cup dry sherry
1/4 cup soy sauce
2-3 Tbs. Peanut or Vegetable oil
2 Tbs. Cornstarch dissolved in cold water

Stir fry the garlic and chicken in the oil until there is no more pink meat on the chicken. Add bok choy and continue cooking for 3 min. Add the sherry and soy sauce and bring to a bubble. Pour a little of the cornstarch mixture at a time and stir to check the thickness of the sauce. Serve over rice.






The verdict... It was DELICIOUS! Very Asian tasting.