If Andy is out of town I have to admit, I don’t put a whole lot of effort towards dinner. Turkey hot dogs (nitrate free of course!) fruit and veggies for the kids and usually a salad for me. But with these gorgeous baby bok choy staring up at me, I decided to try something different for dinner one night– and this Baby Bok Choy and Siracha stirfry was born!
It was so yummy I made it right away for Andy and me again when he got home. (My five year old even loved it.)
The recipe below is for one, but it is very easy to double, triple, etc.
Enjoy–and Happy Monday!
Here’s What You Need:(For 1, but super easy to double, triple, etc!)
1 cup of cooked brown rice
2 small baby bok choy (Trip the bottoms and then cut them in halves or thirds)
Extra virgin olive oil
1-2 pieces of lean deli ham (optional)
1 egg, whisked
1 TBS cilantro, chopped
1 large capful of soy sauce
Sesame oil (about 1 capful)
1/2 small cucumber, diced
Here’s What You Do:
Preheat a grill pan drizzled with olive oil to medium high and a regular pan coated with non-stick to medium. Add the baby bok choy to the grill pan and cook for about 2 minutes per side and then set aside. Add the ham to the same pan and cook about 1 minute or until warmed through and then chop it up. Add the egg to the other pan and leave it sit spreading out until it sets (about 1 minute or so) Then flip it for another minute or two or until the egg is cooked through. Then chop it. Toss the rice with the bok choy, ham, cucumber and egg. Mix in the soy and the sesame oil along with the cilantro and then drizzle the top with the siracha to taste. Enjoy!
Cut everything small and eliminate the siracha. My five year old was a big fan!
LIKE Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc