Stir-Fried Baby Bok Choy with Mushrooms and Ginger
1-1/2 pounds baby bok choy
2 tablespoons peanut oil
1 teaspoon fresh ginger, sliced thinly
Three garlic cloves, chopped
Two scallions, green parts sliced
1/2 cup thinly sliced mushrooms
1 teaspoon course sea salt
1 teaspoon red pepper flakes
Trim 1/4 inch from bottom of each head of bok choy crosswise into 1/2-inch thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan, over moderately high heat, heat oil until hot, but not smoking. Add ginger, scallions, and garlic, and stir-fry until aromatic, about fifteen seconds.
Add bok choy, mushrooms, and salt and pepper flakes, and stir-fry one minute. Add 1 tablespoon water, cover, and cook until wilted, about thirty seconds. Uncover, stir-fry five seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about thirty seconds more. Serve immediately.
Green Leafy Juice
Two whole carrots
Half of one apple
Half of one orange
One-quarter of a beet root
One celery stick
Twenty baby spinach leaves
Two large kale leaves
Put all through juicer and enjoy!
By Executive Chef Kathy Rancatore