Fusion Bok Choy Stir-Fry

Chinese-Italian Stir Fry

Sometimes our CSA (Community Supported Agriculture) box is full of items that may have only a day or two of shelf life available. Usually it’s something green and plentiful. Last Tuesday, our CSA box from Capay Farms contained so much bok choy I didn’t know where I was going to store it in the fridge. Some of the leaves were turning yellow and instead of allowing it to rot I decided to use it all in an improvised Chinese-Italian stir-fry. After cooking some brown rice the stir-fry came together in just minutes. Here’s the recipe if you need a quick and easy meal. You can also substitute the cabbage, cauliflower, broccoli, or basically any vegetable for the bok choy.

Chinese-Italian Bok Choy Stir Fry

Olive oil

2 Hot Italian Sausages, casings removed

2 pounds, or more, bok choy, cleaned with leaves and stems chopped separately

4-8 pickled cherry peppers, stems and seeds removed, coarsely chopped

2 tablespoons, or more, soy sauce

Heat the olive oil in a sauté pan over medium-high heat until shimmering. Add the sausages break up into small pieces (a potato masher does a great job to break up the sausages). Once the sausage is cooked and slightly brown, add the stems of the bok choy. Cook for 2-3 minutes stirring constantly so it doesn’t burn. Add the leaves, and the cherry peppers and continue to stir for another minute or two. Add the soy sauce and serve with rice or over pasta.

Cheers,

Jason & Steve

Food for thought.

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