{"id":374,"date":"2009-03-10T14:26:18","date_gmt":"2009-03-10T22:26:18","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=374"},"modified":"2009-03-10T14:26:18","modified_gmt":"2009-03-10T22:26:18","slug":"stir-fried-bok-choy-or-cabbage","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=374","title":{"rendered":"Stir-Fried Bok Choy or Cabbage"},"content":{"rendered":"<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">Adapted from Mark Bittman\u2019s <em>How to Cook Everything<\/em><strong><\/strong><\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt; text-align: center;\" align=\"center\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">2 TBSP oil (peanut is best)<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">1 TBSP minced garlic<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">1 TBSP peeled and minced fresh ginger<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">\u00bd cup scallions cut in 1-inch lengths, plus some sliced thin for garnish<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">1 small cabbage cored and shredded or 2 lbs. bok choy cut into 1-inch pieces<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">1-cup stock, white wine or water<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">1 TBSP soy sauce or tamari <\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">Salt and peeper to taste<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">Heat a wok or deep skillet over medium-high heat.\u00a0Add the oil, garlic, ginger and \u00bd cup scallions.\u00a0Cook, stirring, for about 15 seconds, then add the cabbage or bok choy and turn the heat to high.\u00a0Cook, stirring almost constantly, for 3 minutes, then add the liquid.\u00a0Cook, stirring until it evaporates and the cabbage or bok choy is tender, about 5 minutes more.\u00a0Add the soy sauce and turn off the heat.\u00a0Season with salt and pepper if desired and garnish with minced scallions<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Adapted from Mark Bittman\u2019s How to Cook Everything \u00a0 2 TBSP oil (peanut is best) 1 TBSP minced garlic 1 TBSP peeled and minced fresh ginger \u00bd cup scallions cut in 1-inch lengths, plus some sliced thin for garnish 1 small cabbage cored and shredded or 2 lbs. bok choy cut into 1-inch pieces\u00a0 1-cup&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":154,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-374","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=374"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/374\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/154"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}