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.

Delightful Recipe

Serves 2
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
  1. Cut white stalks from bok choy; slice stems into 1-inch pieces. Coarsely chop green leaves.
  2. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
  3. 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.
  4. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Add ginger and soy sauce; stir to combine.

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