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Simple Stir Fried Bok Choy


1 Tbs. Olive oil 2 cloves of TSFF garlic - pressed or minced

1 Tbs. minced fresh ginger (I actually keep some frozen for these uses)

8 cups fresh chopped Bok Choy, or other greens, including our oriental greens or swiss chard

2 Tbs. Soy sauce

Salt and freshly ground black pepper

Optional, but delicious: add 2 tsp. sesame seeds that you have lightly toasted in a small dry saucepan


Heat the oil in a large sautee pan until oil shimmers. Put in the garlic and ginger and cook for about 30 seconds, until fragrant and golden.

Add Bok Choy stems and soy sauce, cook for about a minute, then add the leaves and cook for 3 or 4 additional minutes, stalks should be tender but still crisp. Season with salt and pepper - serve - enjoy!

The above recipe, while for cooking Bok Choy (ours is actually the smaller Pak Choi), will also work well with the other Oriental greens we are currently offering; use the entire stems, coarsely chopped and don't overcook.

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INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


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