I love to travel and I do it about once a month but it also makes me tired. Add to that the fact that it was raining in Los Angeles, which is an incredibly rare occurance, and I just wanted to crawl in bed and watch Drop Dead Diva and drink hot chocolate. But I was also hungry and wanted to eat something healthy from my CSA box so I figured I could muster up the energy for a stir fry. Stir fry is always my default in these situations. It’s quick, easy, delicious and nutritious. I got this recipe from Martha Stewart.
Adapted from Martha Stewart
- 1 head of broccoli
- 1 lb of choy sum (or bok choy)
- 2 Tablespoon canola or veggie oil
- 1 clove of garlic minced
- 1 Tablespoon grated fresh ginger
- 1 to 2 Tablespoons soy sauce
- Cut white stalks from bok choy; slice stems into 1-inch pieces. Coarsely chop green leaves.
- Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
- In a large skillet, bring 1/2 cup water to a boil. Add bok choy stalks and broccoli; cover. Simmer over medium-low heat until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until water evaporates, 2 to 4 minutes.
- Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Add ginger and soy sauce; stir to combine.