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
Remove from pan and sprinkle with sesame seeds.