Garlic Ginger Bok Choy

Elana has a section on her website titled "cooked veggies." Today I got Bok Choy from Bountiful Baskets (www.bountifulbaskets.com) and had to figure out what to do with it.  Check them out as they are expanding and may be available in your area.  It is great being part of a coop and saving money on fruits and vegetables.  It is exciting to see what kind of produce you bring home and to find recipes for specific vegetables. 


Garlic Ginger Bok Choy (http://www.elanaspantry.com/garlic-ginger-bok-choy/) 

• 1 ¼ pounds baby bok choy (I used one large one and doubled the recipe)
• 1 tablespoon fish sauce (Taste of Thai is gluten free)
• 1 tablespoon agave nectar or honey (I used honey)
• 1 tablespoon toasted sesame oil
• 1 tablespoon arrowroot powder 
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• 10 scallions, finely sliced
• 2 large cloves garlic, thinly sliced
• 1 ½ inch piece ginger, thinly sliced

1. Slice bottoms off baby bok choy
2. Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
3. In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
4. Make a paste-like slurry dissolving the arrowroot
5. Heat olive oil in a large skillet over medium heat
6. When oil is hot, add bok choy and salt
7. Cook, tossing frequently with metal tongs until slightly wilted (next time I am going to drain the water off after cooking the vegetables)
8. Add scallions, ginger and garlic and stir constantly until fragrant
9. Stir in sauce and quickly mix with vegetables, until thickened
10. Serve right away, while hot