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Stir-Fried Bok Choy with Roasted Peanuts & Greens

Makes 2 to 4 servings

3 Tbsp raw peanuts
2 Tbsp plus 2 tsp roasted peanut oil, divided
¼ tsp red pepper flakes
1 bunch bok choy
1 bunch greens (any kind), de-stemmed & cut into very thin ribbons
4 tsp minced ginger
2 Tbsp soy sauce or tamari
1 tsp cornstarch mixed with 3 Tbsp stock or water

Fry the peanuts in 2 tsp roasted peanut oil until they’re golden. Chop with the pepper flakes and a few pinches of salt and set aside.  Slice off the bok choy stems and cut them into 1-inch pieces. Leave the leaves whole. Set the wok (or large skillet) over high heat. Add 2 Tbsp peanut oil and roll it around the sides. When hot, add the garlic and ginger and stir-fry for one minute. Add the greens, bok choy, and a few pinches of salt and stir-fry until wilted and glossy. Add the soy sauce and cornstarch and stir-fry for 1 or 2 minutes more or until the leaves are shiny and glazed. Add the crushed peanuts, toss and serve.

Adapted from Vegetarian Cooking for Everyone