Yesterday my super sweet six-year-old wasn’t feeling his best so he stayed home from school.
After spending an incredibly cozy morning on the couch under a blanket, reading books and watching TV, we decided to do some art.
He used oil pastels to make this beautiful picture. I love it! Do you know what it is? Come on, I figured it out right away!
I went in the kitchen and used food (go figure) to design and create my own art, a stunning plate of delicious flavors!
My vegan brother will be in town this weekend, and I think this will be perfect for him!
I received a sample of baby bok choy from Jade Asian Greens. And while you know I’m quite happy to spend hours cooking in the kitchen, I must say it was delightfully easy to use Jade Asian bok choy — it’s washed and ready to go!
P.S. This morning my son said, “Mommy, my stomach feels a little weird, I can’t bend my leg very well, and so I probably shouldn’t go to school today.” I guess he had as nice a day yesterday as I did.
And yes, he made it to school today. 
(Friday Flowers will be back next week!)
Recipe
Grapeseed oil
4 large garlic cloves, inner roots removed and very thinly sliced (about 1/4 cup)
1/3 cup finely sliced shallots
about 12 ounces baby Bok Choy
1 large Naval orange, cut into supremes (here's how!)
2 tablespoons fresh squeezed orange juice
1 tablespoon sesame oil
2 teaspoons toasted sesame seeds
Togarashi to taste
- Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over medium-high heat. Add the garlic slices and sauté until they are just turning golden brown, about 2 minutes or so. As soon as the garlic is ready, add the shallots and the bok choy, and cook just to wilt it, about 2 minutes. Mix in the oranges, orange juice, sesame oil and sesame seeds.
- Sprinkle each portion with Togarashi to taste.
- You can add some of the Spiced Tangerine Grilled Tofu to turn this stir fry into a full meal or serve it along side Spicy Cilantro Shrimp.
Notes
Togarashi is a Japanese spice blend that typically includes red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, ginger, hemp seeds and poppy seeds. A sprinkling of Togarashi adds great heat!
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{ 12 comments… read them below or add one }
1 thing you will learn very soon, little boys are like puppies… you realize we are family now right?
Yummy recipe! Love baby bok choy and love it even more with citrus. Take it from one who’s babies now have babies: savor every moment; it is over before you know it.
Brilliant use of Jade Baby Bok Choy! It does pair very well with citrus. We can’t wait to try it!
Thank you for making a delicious, healthy meal out of our farm-fresh greens.
–Your friendly farmers at Jade Asian Greens
https://www.facebook.com/Jade.Asian.Greens
Beautiful plate of food! Great colors and should have great texture and a light fresh flavor.
Thanks, Garrett!
So I caught the theme here. abides! Pretty good of me huh? GREG
Argh spell check. My joke was babies not abides. Though there might be something Freudian there… GREG
I was waiting to hear if your sick six-year-old was going to be cured by the veggies! (Mine will not, although I should never say never — they eat broccoli now!) Is grapeseed oil required for the flavor (as compared with olive or vegetable or peanut, which are all I in the pantry at the moment). Always happy to try something new…
Hi, Laura! I’d use veg oil over the peanut. Grapeseed is great because it doesn’t interfere with other flavors and has a high burning point. And no, my boys are not keen on most things green! Wish I could say otherwise!! Yay for the broccoli – impressive!
I love baby bok choy, and have been looking for more recipes to use it in – this one looks gorgeous and so delicious.
Thanks so much, Sarah! Hope you enjoy!
Yum. Love me the Bok Choi, big or baby. True, citrus is great with it.
Is it an elephant? What a great artist!