Stir-Fried Bok Choy

IMG_1810Stir-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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5 thoughts on “Stir-Fried Bok Choy

  1. I have only recently started making bok choy stir fries but I do love them! Peanuts sound like a great addition – Thanks!

  2. Glad to hear of another fan of this recipe! You should definitely look for roasted peanut oil – it’s a great oomph-er.

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