Broccoli and Bok Choy Stir-Fry

From Vegetarian Gourmet, Spring 1993

As seen in From Asparagus to Zucchini, a guide to farm fresh seasonal produce


1 TBSP peanut oil                                                       

 1 two-inch piece of ginger, grated

1 red bell pepper, julienne                                            

1 green bell pepper, julienne                                         

1 pound of bok choy, shredded

1 bunch green onions, chopped                                    

1 cup broccoli florets                                                   

1 TBSP soy sauce

2 TBSP sherry 

pinch of salt and pepper 


Heat oil in wok or deep skillet.  Stir-fry peppers, green onion, broccoli, ginger, salt, and pepper until broccoli softens slightly, 3-4 minutes.  Add bok choy and sherry, cook 2 minutes more.  Sprinkle with soy sauce and serve immediately. 

Makes two servings.