Stir-fried bok choy on jasmine rice
I’ve made two versions of this stir-fry in as many weeks. I loosely followed Deborah Madison‘s recipe, which is available on Parsnips Aplenty. I didn’t have any peanut oil, so I used chicken fat instead. The second time I added Pork & Greens stew meat, which was tasty and easy, but not necessary.
Bok choy is my favorite cooked green, and this bunch came from the Yang Farm in Tulsa, via Urban Agrarian. The peanuts are roasted runners from Snider Farms in Hollis.
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peanuts – that’s a good idea!
I have only recently started making bok choy stir fries but I do love them! Peanuts sound like a great addition – Thanks!
This looks delicious! And I really appreciate how you let us know where your ingredients are coming from. I had no idea I could buy peanuts locally. Thanks, as always, for the fantastic information!
Glad to hear of another fan of this recipe! You should definitely look for roasted peanut oil – it’s a great oomph-er.
This is Lauren from Parsnips Aplenty, by the way.