csa week 6, part 3

​I am enjoying the CSA box that I am sharing with my daughter. Our last box brought me fresh garlic and had to do a bit of research to realize that the garlic had to be cured for approximately three to four weeks before using. I strung the heads together and hung them upside down in my basement.
 
I also received a head of bok choy. I was acquainted with this vegetable several years ago when my daughter first started with the Dreyer Farm CSA box. This week I found a recipe on the New York Times Cooking website for Stir-Fried Chicken and Bok Choy from Melissa Clark. The recipe takes just 30 minutes to prepare and is made in a flat-bottom skillet, sauté pan or I used my GreenPan fry pan which is supposed be preheated for five minutes until it’s scorching hot. 

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​For the recipe you’ll need, soy sauce, rice wine vinegar, sesame oil, light brown sugar, boneless chicken thighs (I substituted boneless breasts), gingerroot, peanut or vegetable oil, bok choy, leeks, chile flakes and salt.
 
Some of the comments left by other cooks suggested not marinating the chicken as the sugar burned on the bottom of the pan and they cautioned other cooks about the preheating time that could cause a flare up from the oil hitting the pan. I didn’t preheat my pan too long and had no problem with the sugar burning as I reduced the preheating time and used a non-stick fry pan.
 
Overall, this was a tasty meal and gave me another option to use bok choy.  There was enough sauce in the pan to keep everything moist including the rice which I served it over. Two comments from other cooks suggested the need for some crunch such as peanuts or toasted sesame seeds and another suggested Sriracha instead of chili flakes. I almost added some peanuts and my husband likes to add Chinese mustard for extra heat.  This quick and easy to prepare recipe will keep your kitchen nice and cool this summer.

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Stir-Fried Chicken and Bok Choy
By Melissa Clark
Featured in: The Ease of Stir Fry
Diner’s Journal, New York Times, April 22, 2013
 
Serves: 2 to 3
Time: 30 minutes
 
INGREDIENTS
 
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 ½ tablespoons sesame oil
2 teaspoons light brown sugar
¾ pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
½ pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving
 
DIRECTIONS
 

1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
2. Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
3. Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

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