I am so excited that baby bok choy is back! Bok choy is one of my favorite greens. The baby variety is nice and tender, and has good flavor. I decided to make a salad with the bok choy and some of the radishes we got in our box this week. I planned to use CopyKat Recipe’s Applebee’s Oriental Salad Dressing, but was missing a few ingredients. Even with some substitutions, our salad had good flavor and texture.
Our niece recently brought us some thai peppers from her garden. I only had to put one in my mouth to find out they were incredibly hot! So, I only used 3 in this stir fry. I used this recipe from ThaiTable.com as a template. If you like it really hot, add more. I have to admit that my husband and I each ate 2 servings, so no leftovers for the next day. (Darn!) I served it with the cut up honey dew melon from our box.
The first time I got bok choy in our box, I had no clue what to do with it. I think this recipe from allrecipes.com was the first thing I made with bok choy. It uses baby bok choy, which is smaller and more tender than full grown. It is great with grilled teriyaki chicken or fish. Perfect for your Memorial Day BBQ!
I get a box of produce from Los Poblanos every other week, but one of my friends at work gets one every week. They have been sending bok choy every week, and she is “tired of it,” so she brought me some today. I have been making this stir fry recipe with bok choy and really enjoy the combination of flavors.