One major rule of greens is Greens Cook Down. So when you started with a pretty large head of something, you end up with something that is more managable. Bok Choy is a vegetable where you can use both the stems and the leaves a little differently. The two main ways I have used bok choy is either in a stir fry or as a raw slaw. This week I found this recipe from the New York Times that sounded delicious. I don't usually cook meat at home, but did this time because of the expected heat from the hot pepper. Ironically, instead of the pepper listed in the ingredients, I used a jalapeño frozen from last years CSA. ;) By using a more mild pepper, I think you could leave out the meat and instead use grated tempeh or mushrooms for a vegetarian options. This one was great. I loved the chopped stems as a vegetable base and then finishing off with the leaves. Great flavor in this stir fry.
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