It’s the season for fresh greens again, and so we welcome back the bok choy. The first week was easy – saute with soy sauce, garlic, ginger, a splash of toasted sesame oil, and call it a day. After that, though, it’s time for some variety. Here’s a recipe I found on the blog Mango and Tomato. It looks AMAZING and super CSA friendly.

Vegetables: in canola oil cook minced ginger and garlic for a few minutes. Add pepper, sliced on diagonal, sliced bok choy, and thinly sliced red pepper. After a few minutes, add cooked and shelled edamame. I like my vegetables still crunchy, and only cooked for a total of maybe 7 minutes.

Peanut sauce: a scoop of reduced fat peanut butter, a few splashes of soy sauce, sweet chili sauce to taste, and a fewsplashes of white vinegar and oyster sauce. Combine all ingredients until well blended.

Toppings: roasted and toasted peanuts and chopped cilantro.