Saturday Menu: Bok Choi and Chicken Stir-Fry, steamed Brown Rice
Farm Share Produce: Bok Choi, Garlic Scapes, Parsley
Other Local Produce: Basil (from the garden)
Bok Choi and Chicken Stir-Fry
Adapted from http://www.recipeamerica.com/recipes/show_recipe.php?id=737
1 T olive oil
2 cups pre-cooked chicken (leftovers work great)
1 T corn starch
½ head of bok choi, roughly chopped
½ cup bell peppers, chopped
1 cup sliced mushrooms
½ cup frozen peas (got sugar snap or snow peas from your CSA? USE those!)
½ cup scallions, chopped
½ cup broth (vegetable, mushroom, chicken, etc.)
3 t garlic scapes, chopped
1 T fresh ginger, minced
2 T sherry
2 T soy sauce
½ cup cashews, halved
Basil and parsley, roughly chopped
Heat olive oil in a wok or deep skillet. Cube the cooked chicken and toss with the corn starch to coat. Add more corn starch if needed. Reheat chicken in the skillet, allowing a nice crust to form. 5-8 minutes, tossing occasionally. Remove chicken and reserve.
Add a touch more oil if necessary to the wok or skillet. Add bok choi, peppers, mushrooms, peas, and scallions. Saute 5 minutes, tossing occasionally. Remove and reserve with chicken.
Add the broth, garlic, ginger, sherry, soy sauce, and cashews to the wok or skillet. Cook 2 minutes, until sauce starts to thicken slightly. Return chicken and vegetables and heat through, 1 minute. Sprinkle with basil and parsley and stir through once. Serve with rice.
NOTE: You can use any meat or vegetables you have on hand. I already used the snow peas from the CSA in the pasta primavera, but those would have been great here. Any fresh herbs would also be good. Cilantro would have been great, but mine was all in the pesto. BUT, I forgot how tasty the parsley was from the farm. It was really good.
Steamed Brown Rice
I found this great method for steaming brown rice. You make a bunch and the recipe includes freezing directions. I freeze them in dinner portions. They defrost quickly and it’s a great way to have brown rice on hand.