Stir Fry

Using my best DJ voice, this recipe goes out to the CSA Community at Seven Springs Farm.  Using a couple vegetables from last week’s produce bag, I created this stir fry dish. 

This is only the second time I have cooked bok choy, the first was a couple weeks back when testing this recipe.  Since bok choy has been arriving in our weekly produce bag, I thought I better try it out. I am pleased to report, I like bok choy.

Stir Fry with Bok Choy, Carrots, Pancetta, Snow Peas & Sprouts
Serves: 4

4 servings brown rice
1/2 T. peanut oil
1/4 pound pancetta, cubed
1 cup matchstick carrots
1 cup snow peas, trimmed
1 cup bean sprouts
ginger, 1/2 inch peeled and zested/grated
2 T. vegetable broth
1 bok choy, chopped
3 scallions, ends removed and julienned

Stir Fry Sauce
1/2 T. low sodium soy sauce
1 T. rice wine
2 T. vegetable broth mixed with 1 T. corn starch
1/2 T. brown sugar
2 garlic cloves, sliced
1/2 tsp. red pepper flakes
1/4 tsp. cracked black pepper

  1. Prepare brown rice by following box/bag directions.
  2. Mix all stir fry sauce ingredients together and set aside.
  3. Using a large frying pan or wok, heat to medium – high heat.
  4. Add pancetta and cook until brown and crispy.
  5. Remove pancetta, drain on paper towel and set aside.
  6. Taking a clean paper towel, wipe out excess grease from pan.
  7. Add peanut oil and heat.
  8. When oil is ready add carrots, snow peas and sprouts. Shake pan.
  9. Immediately add, ginger and vegetable broth. Shake pan and saute for 1 minute.
  10. Cover with lid and saute for 1 minute.
  11. Add bok choy, pancetta and stir fry sauce. Shake pan.
  12. Saute for 2 minutes.
  13. Serve immediately over brown rice and garnish with julienned scallions.

Cooking Tips:

  • If you are vegetarian, simply do not add the pancetta.
  • You can buy pancetta at the deli section of your grocery store. Request that it be cut in one block vs. slices.
  • Pancetta and soy sauce tend to be salty, this is why no additional salt was added to this recipe and why I recommend removing the pancetta grease.
  • If you have a nut allergy, substitute peanut oil with canola oil.
  • To prepare and chop bok choy: remove outer layers and cut off 1/4 inch or so from the end (white part). Place bok choy on cutting board horizontally and give it a rough chop, including both the white and green portions.
  • Indications that your oil is hot enough and ready to use: oil displays tiny ripples and when a piece of food is placed in oil, it sizzles. Make sure you do not allow your oil to become too hot that it begins to smoke. Smoking oil = toxic.

Enjoy! From my kitchen to yours.

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