Boistfort Valley Farm
Community Supported Recipe Box

Stir-Fried Bok Choy and Cabbage


  • 1 pound bok choy, cleaned thoroughly and cut into strips
  • 3 tablespoons safflower oil
  • 3 garlic cloves, finely chopped
  • 1 pound Savoy cabbage, cored and thinly sliced
  • 1 jalapeno, finely chopped
  • 1 red onion, very thinly sliced
  • 2 carrots, grated
  • 1/2 teaspoon Asian sesame oil
  • 1 teaspoon toasted sesame seeds


dish: side
season: summer

Heat a 12-inch skillet over high heat until a drop of water evaporates instantly. Pour in vegetable oil and swirl to coat. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Toss in jalapeño, red onion and carrots, stir-fry briefly (one minute) and remove from heat. Serve drizzled with sesame oil and sprinkled with sesame seeds.

Adapted from Gourmet, May 2009, by Melissa Roberts