After an unplanned 5 weeks in Nashville spending my days at a hospital and eating out at restaurants nearly every day, coming home to our weekly CSA veggies was a real treat!
Every Tuesday night, I clean and trim our vegetables and then decide what tantalizing treats to toss into our wok for a stir fry. At the beginning of the season, it was Bok Choy and Radish Stir Fry. Now, it’s whatever we get in our box! Last week, I drizzled a bit of olive oil and a tablespoon of butter in our wok to melt and mix on low heat. Minced onions and leeks became the base of the meal, and I allowed them to sizzle until their scented spices were the new aroma in our kitchen. Then I threw in chopped carrots and fennel and then some brown rice and shredded chicken. At the very end, I included an egg to scramble together with the whole mix. It took a lot of patience to toss it around with my wooden spoon until some of the rice had a little crunch to it!
The thing I love, love, LOVE about stir fry is that it suits everyone! You can make it vegetarian, vegan, extra meaty, gluten-free, and with any veggies you have in your house! Just throw in some oil or butter into your wok, and then add as many or as few ingredients as you’d like.
This recipe is the one I used as a base recipe at the beginning of our CSA summer season. We enjoyed it so much that I had my husband pick up some bok choy and radishes at the grocery store a week or two after our CSA goodies ran out. There was a remarkable difference in how much better our organic veggies tasted!
Bok Choy and Radishes Stir Fry
- 1 head bok choy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 12 radishes, thinly sliced
- 1 shallot, sliced
- 1 teaspoon lemon-pepper seasoning
- 3/4 teaspoon salt
- Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
- In a large skillet, cook bok choy stalks in butter and oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through. Yield: 8 servings.