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.
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!)
- Grapeseed oil
- 4 large garlic cloves, inner roots removed and very thinly sliced (about ¼ cup)
- ⅓ 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.