Bok choy and I have a late in life love affair. I’ve grown to love the subtle sweetness and celery like crunch of the stems and how it contrasts with the slightly wilted, tender leaves. Plus, there’s the added benefit of how cute it is when presented to you in little baby form.
Inspired by a recent food blog’s post about making Korean bibimbop with radishes, I decided to add some thin slices of radish to this stir fry. The slight peppery flavor of radishes and their crunch paired nicely with all the things I love about bok choy. To deepen the flavor, I used browned butter instead of a vegetable or peanut oil for the fat. A handful of roasted almonds added a toasty crunch, the nuttiness of which was enhanced by a drizzle of toasted sesame oil which lightly coated the vegetables. If you’re in a stir fry rut, definitely give this a try.
- 5-6 baby bok choy, ends trimmed off and chopped into 1 inch pieces
- 3-4 radishes, sliced thinly
- 5-6 fresh chive stems, chopped
- 1 large clove of green garlic, minced (yields about 1.5 teaspoons)
- 1/2 cup roasted, unsalted almonds, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- salt and pepper
When chopping the bok choy, separate the stem pieces from the leaves as they cook at different times. Melt butter in a medium skillet over medium heat. Watch butter carefully, stirring often to avoid burning. Butter will foam, then foam will dissipate and butter will smell nutty and turn a rich brown color. When this happens, add the bok choy stems, radish slices, and garlic. Stir frequently, cooking until stems are just tender, about 2-3 minutes. Add the almonds and the bok choy leaves then drizzle with honey and sesame oil. Remove from heat when leaves start to wilt then season with salt and pepper to taste.
CSA Count: 3
Baby bok choy, chives, green garlic