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Bok Choy (Pac Choi) with Apples


1 ½ lbs boc choy                      1 Tbls peanut oil

¼ cup onions, cut in slivers        1 tart green apple, cut in cubes

1 tsp freshly grated ginger         ½ tsp salt

2-3 Tbls vegetable broth or water

Cut leaves off the bok choy stems.  Slice stems on the diagonal.  Cut greens into ribbons.  Set aside.  Heat oil in a large skillet or wok over medium-high heat.  Add onions and stir-fry for 1-2 minutes.  Add ginger, then bok choy stems and apples.  Stir in as much broth or water as needed to prevent scorching.  Stir-fry for approx. 5 minutes. Add bok choy greens, sprinkle with salt and stir-fry until just wilted.  Serve immediately.  Serves 4.


Nutrition information per serving.  Calories, 78; Protein, 1 g; Vit A, 51%DV; Vit C, 135% DV.

Variation:  omit apples.  Add 1 cup fresh shitake mushrooms, cut in slivers.  Substitute 1 tsp soy sauce for salt and add freshly ground black pepper to taste.

Nutrition Info per ½ cup bok choy, cooked:

Calories, 10; Total fat, <0.2g (sat fat, 0g); Fiber, 1.3g; Sodium, 29mg; Potassium, 9% DV; Vit. A, 22%DV; Vit. C,37%DV; Iron, 5%DV; Calcium, 8%DV

Note from author: This is a quick stir-fry, delicious as a side dish to accompany pan-fried tofu and basmati rice.


Photo(s) added: Watermelon radish and Chinese broccoli, Justin helping to plant garlic, Part of our market team, Delicious Nasturtium flowers, Justin collecting duck eggs, Danika and Justin, IncrediblJanuary 4th, 2016

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New recipe: Creamy potato sorrel soupOctober 28th, 2015

2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or

Photo(s) added: Sorrel soup, Thanksgiving Basket, Another New Photo, Another New Photo, Fall blackberriesOctober 28th, 2015

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