Monday, June 6, 2011

Bok Choy Stir Fry

When you have a CSA box there are times when the objective is to just blast through a certain ingredient because you have an overabundance of it. That was the case this weekend with the bok choy. As I went through the latest delivery on Friday evening I found 5 heads of bok choy. There were still 3 from last week's box! What to do with 8 heads of bok choy?

The solution: A bok choy stir fry with shrimp, carrots, and garlic.

I sliced up 5 of the bok choy heads. You need to carefully clean them since they can be gritty. I also sliced up the last 3 carrots from the box. Took out some frozen shrimp from the freezer. Stir fried the shrimp first along with some minced garlic in a wok with canola oil. Then added everything else and topped it with my go to sauce which I adapted from a LA Times recipe saved from years ago.

Chinese Chili Sauce

  • 3/4 tablespoon of Chinese red chili paste or Sriracha ("rooster sauce")
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry
  • 1 tablespoon fish sauce
  • 4-6 tablespoons of water

You can vary the amount of chili paste depending on your tolerance for spiciness. I find that 3/4 tablespoon is medium. One tablespoon for very spicy.
Stir the sauce well to blend the ingredients.

As the stir-fry nears completion, add the sauce and stir to mix. If the sauce is too gummy add more water. Keep stirring until the sauce is coating all of the ingredients.

Serve immediately as is or over a bed of Jasmine or white rice.