More bok choy. It's really good with a spicy kick. I really liked the green onion taste in this dish. Makes a nice rice bowl.
- wok or large saucepan with deep sides
1 large head broccoli
1 large red bell pepper
5 cloves garlic
1 to 1.5 inch piece fresh ginger
3 green onions, white and green parts separated
4 heads baby bok choy
1 + 1 Tbsp high heat oil -- I use peanut oil
1/2 tsp. cayenne pepper (or adjust amount to suit your spiciness level)
about 2 cups cooked rice
[pan-fried firm tofu-- optional]
1. Wash and cut the broccoli into large bite-sized pieces; leave some of the stem intact. Wash and slice the red bell pepper into long, thin strips. Peel and cut the ends off of the garlic (smash the cloves with a meat mallet for easy de-peeling/cutting). Cut the paper-y skin off of the fresh ginger root. Finely dice both the garlic and ginger. Separate the white and green parts of the green onion. Finely slice the white parts of the green onion, then dice. Collect the minced garlic, ginger and white green onion parts into a large pile. Leave the green leaves of the green onion as long 3 inch pieces. Wash and cut the tough ends off of the bok choy leaves; slice leaves into 1 inch long pieces. Likewise, separate the light green bok choy stalks from the dark green leaves.
2. Heat 1 Tbsp. peanut oil over medium-high heat in the wok. Add in half of the garlic, ginger and diced white green onion pieces. Let the oil and spices saute for a minute.
3. When the oil is aromatic, add in the broccoli pieces. Stir-fry for 2 minutes, then add in the red bell pepper pieces. Stir-fry for another 2 minutes.
4. Add in the remaining 1 Tbsp. peanut oil, minced garlic, ginger and white green onion. Also throw in the light green parts of the bok choy. Shake in some cayenne pepper; this stuff is hot, so be sure to taste the dish and adjust amount to desired spiciness. Stir-fry for another 3 minutes. Make sure to stir often, or else things will stick to the bottom of the pan and burn.
5. Throw in the green leafy parts of the bok choy. Mix well. Stir-fry for another 2 to 3 minutes, or until the green parts are wilted and the broccoli and light green bok choy stalks are crisp-tender.
6. At the very end, add in the long green green onion pieces. Stir to heat through. Serve alone, or tossed with spiced tofu or over cooked white rice (this will help reduce the dish's spiciness).