Cooking With Metachat!

Thursday, October 12, 2006

Fuzzbean's Ting Choy

3-4 bunches baby bok choy, washed and sliced, leaves separate from stem
1T olive oil
.5T sesame oil
.5T pumpkin seed oil
.75T whole grain mustard
hearty shake powdered ginger (or grated fresh ginger)

Heat the oils in a large saucepan. Add the mustard and stir rapidly until it sizzles. Sprinkle in the ginger, then add the stems of the bok choy. Stir fry for a few minutes, then add the leaves. Stir until cooked, then serve warm.


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