• Ingredients: 23
  • Serves: 4

Stir fried baby bok choy with baby bok choy, peanut oil, fresh ginger, minced, scallions , thinly sliced, cloves garlic, thinly sliced, coarse sea or kosher salt, sugar, ground white pepper.


  • 1 1/2 lb. baby bok choy
  • 2 tbsps. peanut oil
  • 1 pc. fresh ginger, minced
  • 2 scallions , thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tsp. coarse sea or kosher salt
  • 1 tsp. sugar
  • 1/8 tsp. ground white pepper


  • diced cucumber; diced yellow bell pepper; chopped fresh chives

For tempeh:

For orange dressing:

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:


  1. Step 1 Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices.

    For this step you will need

  2. Step 2 Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.

    For this step you will need

  3. Step 3 In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds.

    For this step you will need

  4. Step 4 Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds.

    For this step you will need

  5. Step 5 Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more.

Nutrition information

Calories 93 Carbohydrates 6 g (2%)
Fat 7 g (11%) Protein 3 g (6%)
Saturated Fat 1 g (6%) Sodium 694 mg (29%)
Polyunsaturated Fat 2 g Fiber 2 g (8%)
Monounsaturated Fat 3 g Cholesterol 0