Typically I’m a meat eater. I know that it is not always the best for me – but I love it. So setting to out to make a vegetarian meal was a stretch. But I happen to buy the wrong ingredient for another recipe I was making and thus ended up with a bunch of Bok Choy, and a desire to be a little more vegetarian all within a few days of each other.

After reading a book called Food Matter by Mark Bitten I had decided to cut back and move a little more to the herbivore side of the spectrum than I have been in the past.

Of course that presents some challenges.

I’ve started to develop a taste for veggies, but in my "previous life" they were designed to accentuate the meet, they were not supposed to be the main course. So this is going to take an adjustment in both my cooking habits and my taste bud preferences.

I found a base recipe for Bok Choy online and as always modified it a little to suite my more discerning pallet:)

For not having any meat in it, I have to say I was quite pleased. Even the left over tasted good the next day and I find myself willing to put it on my list of staple foods. This is an especially good recipe for weight loss.

I hope you will enjoy it!

Bok Choy Stir Fy:

Ingredients

1) Vegetable Oil – about 2 Tbls

2) Ginger – 2-3 slices or 1tsp (more if you like it)

3) Bok Choi – 1 whole large plant, or 4 smaller ones (I’m told they are sweeter)

4) Soy Sauce – 2 Tbls

5) Sugar – 1Tbls

6) Salt – 1/4 tsp (or to taste, I personally do not use very much)

7) Water – 1/4 water (more or less as needed)

Sesame Oil – 1 Tbls (more or less to taste and diet needs)

Put the veg oil and ginger in pot and heat it over medium heat until the ginger begins to smell nice

While the oil and ginger are heating cut up the Bok Choy. First, cut the leaves off so they are separate from the stalk (there and be a little stalk on them, that is fine). Now, chop off the bottom of the stalk. You’ll have a lot of large celery looking stalks. Cut them width wise so they are smaller pieces.

Now take the leaves and cut them diagonally (they will be a little longer to begin with, but will shrink in the heat).

Once the ginger is smelling nice, put the stalks in first. Stir fry until they are tender. 2-4 minutes depending on the heat level. Move it up to Med-High

Now add the leaves. Stir fry again for another 2-3 minutes until the leaves have reduced in size and are soft.

Add in the water and let it simmer for another 1-2 minutes

Stir in the Sesame oil  – and now you’re done!

It is best fresh, but it will be decent eating for a day or two after as well.

Enjoy!

Be Healthy – Enjoy Life

Matt Stearmer

Here is my Swedish Chef installment as well.