Stir Fried Zucchini and Baby Bok Choy

We’re getting the majority of our vegetables lately from the farm share I signed us up for. Since the first Thursday in June, every week I go pick up a bunch of veggies that a local farmer brings to a church hall. With most farm shares, the farmer puts together a box of produce and you take whatever the farmer feels like giving you. I like my farmer’s system because he displays all of his food like you would at a market and we get a certain amount of “money” to spend. Like last week, I had $10 to spend. He sets up a chalkboard with all of the per pound prices of the vegetables. In addition, everyone got a pound of peas, a pound of zucchini and a pound of patty pan squash. Since all of his zucchini were HUGE, he told us to just take one. Mine wound up weighing almost 2 pounds.

So I have a bunch of zucchini and a bunch of baby bok choy from the farm share and I want to do something with an Asian flavor to compliment the Miso-Glazed Salmon. I found a recipe for stir fried asparagus and tweaked it to make the following.

I’m actually contemplating chopping up some more veggies and making some more – that’s how good it was.

Stir Fried Zucchini and Baby Bok Choy

2 Tbs. soy sauce

1 tsp. sugar

1 Tbs. sesame oil (use less if you don’t like this or use olive oil)

2 cloves garlic – minced

1 zucchini (or half a giant zucchini)

3 bunches of baby bok choy

4 tsp. sesame seeds

Slice zucchini into 2-inch chunks Separate the leaves of the bok choy from the stems. Chop the stems into 2-inch pieces and shred the leaves. You will need to cook the vegetables for different amounts of time, so put the zucchini, stems and leaves into 3 different bowls.

Stir soy sauce and sugar together. Heat oil in large skillet over medium heat and add garlic. Cook for 15 seconds. Add zucchini and stir-fry for 1 minute. Add bok choy stems and stir-fry for 1 minute. Add bok-choy leaves and stir fry for about 30 seconds. Add soy sauce mix and simmer – tossing to coat. Continue cooking for a few more minutes, until the zucchini is soft enough to eat, but still slightly firm.

Remove from pan and sprinkle with sesame seeds.

5 thoughts on “Stir Fried Zucchini and Baby Bok Choy”

Beth Braden says:

August 23, 2009 at 1:33 pm

Very helpful post. I have only used Bok Choy in a popular salad that I make. I have never cooked Bok Choy but I will try this recipe. It sounds delicious. Thanks for sharing!

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Sarika says:

January 18, 2011 at 7:51 pm