Bok Choy with Garlic, Ginger & Soba Noodles

Last updated on December 2nd, 2011

FOR THE FIRST TIME EVER, I’m growing Bok Choy — and loving it. You will love it, too, in this wildly-aromatic, brightly-colored, and completely vegetarian stir-fry:

Bok Choy with Garlic, Ginger & Soba Noodles
Ingredients for 4 generous servings:
1 medium-size head of Bok Choy
1 red bell pepper, cut into a match-stick size dice
2 cloves garlic, diced
1 Tbs pureed ginger*
1 Tbs soy sauce
6 oz. Organic Soba Noodles*
Tiny pinch Chili Flakes* (optional)
Sesame Oil*
Extra Virgin Olive Oil

*Available in the Asian section of your supermarket

Preliminaries — boil Soba noddles for exactly 3 minutes; drain, and set aside. Preheat olive oil in non-stick skillet until almost smoking.

Preparing the Bok Choy — as illustrated above, separate the stems by slicing off a narrow section of the root end, just as you would celery. Rinse thoroughly in cold water.

Cut leaves from white stalks; cut stalks into 1/4-inch pieces.

Stack leaves, and cut them into quarters.

Sauteing — use a wooden spoon to keep food moving as it cooks. First, pour sliced white stalks and diced bell pepper into the very hot skillet; saute for 2 minutes. Next, add garlic; saute for 1 minute. Then add greens, ginger, soy sauce and 6 drops of sesame oil; cook for 30 seconds, or until leaves wilt.

Finally, stir in Soba noodles and — if you are using them — the pinch of red chili flakes. Cook for 30 seconds.

Serve at once.

To my mind, the perfect dessert to follow this one-skillet wonder is Apple Crepes Flambe.

Related Posts:
Lavender-Iced Cupcakes
Chive Blossom Vinegar
Shirred Eggs with Herbs and Garlic