I used up my bok choy with two simple recipes this week.  The first was a spaghetti with bok choy, poached egg, and Italian cheese, adapted from this Vegetarian Times recipe.  I left the egg in the water for two long, and it was definitely not runny and delicious like I had hoped.  Turns out, I should have cut the heat from the water once I added the egg, then removed it to dry off after the cooking time was up.

The second recipe made for lots of delicious leftovers.  The beef is a Beef with Lemongrass recipe from a random Wok and Stir Fry cookbook that I found in a box.  (The best thing about living in the city is boxes that say “FREE BOOKS”.)

The bok choy recipe is adapted from Stir-Fried Bok Choy with Roasted Peanuts from my new go-to CSA cookbook, The New Vegetarian Cooking for Everyone. I didn’t have peanuts or peanut oil, so I left out the nuts and substituted vegetable oil that I had on hand.  My adaptation is below:

2 tsp vegetable oil
1/4 teaspoon red pepper flakes
1 1/2 pounds bok choy (stems sliced into 1 inch pieces and leaves roughly shredded)
2 tablespoons vegetable oil
1 tablespoon minced garlic
4 teaspoons minced fresh ginger
2 tablespoons reduced sodium soy sauce (note: this is plenty of salt for me, but the original recipe suggests adding more)
2 tablespoons cornstarch mixed with 3 tablespoons water

Heat oil and stir fry garlic and ginger for 1 minute.  Add bok choy and stir fry until wilted.  Add soy sauce and cornstarch/water mixture and stir fry until bok choy looks glazed, about 1-2 minutes.

Please enjoy a blurry picture of my leftovers, below.

A decidedly unfancy look at lunch: stir fried beef and bok choy.