Adapted from “The Enchanted Broccoli Forest”
1-2 heads bok choy (separate leaves from head of bok choy and wash thoroughly, thinly slice bok choy leaves keeping white and green parts separate – white parts take longer to cook)
1 c. chopped onion
1-2 T. olive or canola oil
2-3 cloves garlic, minced
¾ t. salt
2 scallions, minced
Spicy peanut sauce (see below)
Noodles (buckwheat, rice, egg or whole wheat – your choice!), cooked according to directions
Heat oil over medium heat. Add onions, cook for about 2 minutes, add garlic and salt. Cook 1 minute more. Add white parts of bok choy, cook 1 minute. Add greens parts and cook 1 minute more until just crisp tender. Add the peanut sauce, stirring until everything is coated. Toss in the cooked noodles and scallions. Stir to combine. Add more water if you would like a thinner sauce.
Peanut Sauce:
¾ c. peanut butter
¾ c. hot water
6 T. vinegar (rice or cider)
1 t. dried ginger (optional)
3 T. soy sauce
3 T. molasses
Cayenne to taste (optional if you don’t like the heat)
Place the peanut butter and hot water in a small bowl and mash together until the mixture is uniform. Whisk in remaining ingredients. Set aside until needed for the stir fry.
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