Using my best DJ voice, this recipe goes out to the CSA Community at Seven Springs Farm. Using a couple vegetables from last week’s produce bag, I created this stir fry dish.
This is only the second time I have cooked bok choy, the first was a couple weeks back when testing this recipe. Since bok choy has been arriving in our weekly produce bag, I thought I better try it out. I am pleased to report, I like bok choy.
Stir Fry with Bok Choy, Carrots, Pancetta, Snow Peas & Sprouts
4 servings brown rice
1/2 T. peanut oil
1/4 pound pancetta, cubed
1 cup matchstick carrots
1 cup snow peas, trimmed
1 cup bean sprouts
ginger, 1/2 inch peeled and zested/grated
2 T. vegetable broth
1 bok choy, chopped
3 scallions, ends removed and julienned
Stir Fry Sauce
1/2 T. low sodium soy sauce
1 T. rice wine
2 T. vegetable broth mixed with 1 T. corn starch
1/2 T. brown sugar
2 garlic cloves, sliced
1/2 tsp. red pepper flakes
1/4 tsp. cracked black pepper
- Prepare brown rice by following box/bag directions.
- Mix all stir fry sauce ingredients together and set aside.
- Using a large frying pan or wok, heat to medium – high heat.
- Add pancetta and cook until brown and crispy.
- Remove pancetta, drain on paper towel and set aside.
- Taking a clean paper towel, wipe out excess grease from pan.
- Add peanut oil and heat.
- When oil is ready add carrots, snow peas and sprouts. Shake pan.
- Immediately add, ginger and vegetable broth. Shake pan and saute for 1 minute.
- Cover with lid and saute for 1 minute.
- Add bok choy, pancetta and stir fry sauce. Shake pan.
- Saute for 2 minutes.
- Serve immediately over brown rice and garnish with julienned scallions.
- If you are vegetarian, simply do not add the pancetta.
- You can buy pancetta at the deli section of your grocery store. Request that it be cut in one block vs. slices.
- Pancetta and soy sauce tend to be salty, this is why no additional salt was added to this recipe and why I recommend removing the pancetta grease.
- If you have a nut allergy, substitute peanut oil with canola oil.
- To prepare and chop bok choy: remove outer layers and cut off 1/4 inch or so from the end (white part). Place bok choy on cutting board horizontally and give it a rough chop, including both the white and green portions.
- Indications that your oil is hot enough and ready to use: oil displays tiny ripples and when a piece of food is placed in oil, it sizzles. Make sure you do not allow your oil to become too hot that it begins to smoke. Smoking oil = toxic.
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