SERVES 4 (as a side)

What- was- in- the- fridge Bok Choy Stir Fry

One head of Bok Choy
Green garlic chopped (we had three)
Green onions chopped (five)
Handful of mushrooms
1 Tbspish oil for stir-frying

STIR-FRY SAUCE:
2 Tbsp. soy sauce
2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
2 Tbsp Five Spice Asian sauce- I imagine peanut sauce would be yummy too!
2 Tbsp. Agave syrup or brown sugar
Squeeze of lemon or lime juice (about 2 tsp.)
1 Tbsp. chopped garlic
1. Rinse and cut the Bok Choy and cut into forkable size bits.
2. Start the garlic, onions and mushrooms first in a wok or large pan.
3. Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
4. Add the Bok Choy plus stir-fry sauce. Stir-fry 2-3 minutes, or continue stir-frying until the Bok Choy is bright green and the white stems are softened but still crunchy.
We had this with BBQ salmon and rice. Bok Choy cooks/wilts very quickly so I suggest stir frying at the last minute before serving.
Helena and Joe Butler, Veggie Coop Member, 2009