Well, it's the first Weekend Herb Blogging of the new year. And it's back home with Kalyn of Kalyn's kitchen, the able founder of this weekly event. Kalyn will have a round-up of the other Weekend Herb Blogger's this Sunday, so head over there and see all the wonderful herby recipes. For our contribution this week, Upsie and I harvested some lovely bok choi from our garden. I wanted to fix something fast, colorful, and spicy, to go with left-over macaroni and cheese. And I also knew that my herb of choice to start off the new year would be cilantro. Did I just hear groans from the anti-cilantro crowd? I understand. One of my New Year's Resolutions is to cook recipes for WHB containing cilantro only 80% of the time. That's an improvement, I think! This recipe contains a good cup of chopped cilantro which lends a slight citrus flavor to the mildly bitter bok choi.
Yes, my bok choi has bug bites! But, that's OK. It's organic, so I'll let the bugs have a few bites. This recipe is extremely fast and easy. The prep isn't hard and you can easily convert this into a main dish by stir frying some meat or tofu along with the bok choi. The cooking time is so fast, I couldn't stop to take a picture.
Stir-Fried Bok Choi with Cilantro and Roasted Peanuts (Helsing Farm Junction)
4 Tablespoons whole roasted peanuts
1/8 teaspoon red pepper flakes
pinch of salt
1 large bunch of bok choi
2 Tablespoons peanut oil
1 medium onion finely chopped
4 teaspoons minced ginger
2 Tablespoons soy sauce
1 teaspoon cornstarch mixed in 3 Tablespoons water
1 cup chopped cilantro
Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute. Set aside.
Slice the stems off of 1 bunch of bok choi, and cut them into ½ inch pieces. Leave the leaves whole, or if they are very large cut in half crosswise. Heat the other tablespoon oil until very hot then add the onion and ginger and stir-fry for about 1 minute. Add the bok choi stems and leaves and stir-fry until wilted and glossy. Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute. Add the peanut mixture and serve warm.