i heart bok choy

It’s true — I really do <3 bok choy. I never even knew it until tonight. How I managed to survive the first 23 and 1/3 years of my life without it is beyond me.

Don’t judge me if I told you I had bok choy on the brain all day today, but I totally did. I had big plans for the bunch of bok choy in my CSA this week — all in the form of a stir fry. Because let’s be honest, who really doesn’t like a good old stir fry at the end of the day?

Up first: bok choy photo shoot.

There’s something about the vibrant green against the white stalk that I <3

I’m starting to think my Friday nights are getting a little too wild — last week was with an eggplant and this week bok choy?

I need to slow down.

This bok choy went through a lot — it has a battle wound from my fridge!

We just hung out for a while — you know bok bok & me.

I set off to chop up that huge bunch of bok choy — I did big chunks.

I also chopped up some onion, carrots, and minced some garlic.

Mushrooms were also added to the mix — but on a separate plate because the Husband doesn’t do mushrooms.

Savory Bok Choy Stir Fry with Tofu serves 2-3

• 1 bunch bok choy, chopped into large chunks
• 2 carrots, sliced in half & chopped
• 1/2 onion, sliced in thick wedges
• 10-12 mushrooms, halved
• 4 cloves garlic, minced
• 1 block extra firm tofu, pressed & cubed
• 1-2 cups brown rice, prepared
• 2 tbsp olive oil
• cooking spray
• garlic & pepper to taste

1. Depending on the kind of rice you are using, you will want to put that on the stove first. I used long grain brown rice which needs to be simmered for 45 minutes.
2. After your rice is put on the stove, cube & press your tofu. It does not need to be totally free of all the liquid, but you will want most of the liquid gone.
3. Then, start chopping your vegetables. There is no right or wrong way to chop — do so to your liking!
4. Heat the olive oil in a large skillet/wok.  Add your vegetables & stir frequently for even cooking.
5. While your vegetables are starting, add your tofu to a separate small skillet — you can add whatever spices/marinades you like. I had mine kind of plain because I had plans for a stellar sauce. I sprinkled some garlic & pepper on it as it cooked. Flip after 3-4 minutes & cook for another 3-4 minutes. Your tofu should be browning
6. At this point, everything should be just about finished (rice, vegetables, & tofu).
7. Plate & enjoy!

Can you tell that it was dark outside by the time I was done cooking?

Totally sad — but! I found a great use for Nutmeric. I heated up 1 tbsp in the microwave & thinned it out with water for a great stir fry sauce! I think this will be a favorite of mine from now on!

I kind of want to share something I saw on one of my student’s papers today. We are learning about possessive nouns, and they had to write 4 sentences using the same word in its different forms (singular, singular possessive, plural, and plural possessive

The second to last sentence (is supposed to) read: “I went to a pub and saw a lot of men.”

Really? I don’t think your dad will be too happy about that little girl.

So. Funny.

I almost died laughing when I read that.

But then, I traveled up and read, “I have a man working for me.”

You go girl!

And now the question we’re all waiting for: Why am I home again on a Friday night?

My answer? I wasn’t. I went out — to a candle party. Yes, a candle party — like a Tupperware party, but with candles. And I was home at 8:30.

Call me Grandma — but at least I’m not going to pubs looking for man friends.

Question: Do you remember any funny stories about assignments you wrote when you were a kid?

Tagged as: bok choy, friday night, funny school story, recipe, stir fry