CSA=Stir-Fry with Pak Choi

I love Thursdays! Our CSA basket arrives brimming with exciting fresh produce and free range eggs. My dinner menu options start spinning in my head as I unpack my basket. I had to do a little research on how to prepare the head of baby pak choi, otherwise known as bok choy or Chinese cabbage. The slight mustardy flavor of pak choi makes it a delightful addition to stir-fries, soups, and salads. Pak choi is related to the cabbage and turnip families.

Included in my basket, among other produce, was fresh broccoli, sugar snap peas and purple baby onions. I grabbed a few carrots and part of a red bell pepper out of my fridge drawer and started chopping.

Separate the stalks of pak choi and slice the white part diagonally and coarsely chop the leaves.

Cut up the rest of the veggies. I sliced each pea pod in half diagonally.

I splurged and bought one small piece of filet of beef. You can really stretch your meat when you stir-fry it with tons of veggies! Slice thin into bite size pieces.

My wok has been packed away for the past year so I use a large non-stick skillet for the stir-fry. Heat 1-2 T. of grapeseed oil and add beef, searing until browned. Remove meat from skillet and set aside. Add veggies (except pak choi leaves, save those until the last minute) and stir fry over high heat. I added 2 cloves of minced garlic and freshly ground pepper. I do not add salt since the soy sauce has plenty of salt in it.

We like our veggies crunchy so I only cook them for 5-6 minutes. Add meat the last three minutes. Then add the pak choi leaves and a slurry of soy sauce,  honey and corn starch. (1/2c. soy sauce, 1 T. corn starch and 1 T. honey-whisk together)

Continue stirring over high heat until sauce boils and thickens. Serve over brown rice.

I figured it was probably less than 6 hours from garden to our table. That is local and fresh…the best!