Adapted from “Hay Day”
Stir fry size meat (pork, beef, or chicken), marinated in vinaigrette marinade
1 onion, chopped
2 cloves garlic or 1/3 head of green garlic (green and white parts
4-6 carrots, thinly sliced into discs
2-3 heads bok choy, separate white and green parts and chop into 1-inch pieces (white parts take more cooking time)
Marinade: These amounts are suggestions. For a marinade, you can add a little more or less of any of these ingredients to taste.
¾ c. vegetable or olive oil
¼ c. rice wine vinegar
1-2 t. ginger (or 1 T. minced fresh ginger)
1 clove minced garlic (you can use green garlic)
¼ c. fresh orange juice or 2 T. lemon juice
2-3 t. sesame oil (if you don’t have sesame you can use olive oil)
3-4 t. soy sauce
Salt and pepper to taste
After marinating, cook meat in skillet with oil on medium heat. When meat is done, remove from skillet, set aside, and use the same skillet to sauté onions, garlic and carrots. When carrots are almost tender, add meat back to skillet and add white parts of bok choy. Saute 2-3 minutes more, then add green parts of bok choy. Saute 1-2 minutes more, until leaves are just bright green. Serve with rice. If you like a saucier stir fry, add more water to skillet just before adding meat.
