Week Four of Fresh Fork was the first week that did not include any meat. I know, right – that meant tons of even more great greens and other veggies. And cheese! OH cheese. How do I love thee. Anyway, I digress. We picked up Week Four and were greeted with the following:

Week 4:

• 1 dz eggs
• 1 head large stem bok choy
• 1 head red leaf lettuce
• 1 head baby bok choy
• 1 6 oz piece Charloe cheese
• 1 lb bag snow peas
• 1 head broccoli
• 1 lb sweet cherries
• 1 bunch beets with tops
• 1 bunch spinach
• 2 ct zucchini
• 1 quart strawberries

This week did the following:

• Bok choy, baby bok choy, snow peas, broccoli: I made an awesome Asian-inspired stir fry. I had never cooked with bok choy before but was excited to stir fry it with some of the other veggies we had. I’m pretty pleased with the results and am sharing the recipe below.
• Eggs: Breakfast and baking! I just made some awesome peanut butter cookies that are also blog-worthy.
• Lettuce: Salads for lunch.
• Cherries: SO delicious! B isn’t usually a cherry fan and they are not typically my fruit of choice but they were so delicious. I’m sad they are gone.
• Strawberries: These were pretty ripe when we got them and I knew we wouldn’t be able to finish them AND the cherries right away so I froze them. Can’t wait to decide what to do with those!
• Spinach: sauteed in a little olive oil and garlic and enjoyed for breakfast with my eggs.
• Zucchini: TBD. I was going to roast them like last week but haven’t had time – I may just blend them up and save for future zucchini bread baking.
  

  fresh fork week 4 prepared

Yup. That’s it. Nothing else to report on. What’s that? You notice  I missed the beets and you’re you’re dying to know how I prepared them? Don’t worry, I’ll feature them on an upcoming meatless Monday post. And let you know what to do if you also spill them all over your white dress. Not like that has ever happened to me.

Asian-Inspired Bok Choy Stir Fry

 Here’s what you need:

• 1 Tablespoon olive oil (you may need a little more if you have a ton of bok choy like I did)
• 2 cloves garlic, finely diced
• 1 Tbs powdered ginger (you could use fresh ginger but I didn’t have any so the spice from my spice rack had to do)
• 2 large bunches of chopped fresh bok choy – I used all the bok choy we had which was a LOT. One huge bunch bok choy plus a bunch of baby bok choy
• 1 c chopped broccoli
• 1 c snow peas
• 2-3 Tablespoons reduced-sodium soy sauce
• Sriracha to taste

Here’s what you do:

1. Chop up bok choy. Not sure how to do this? This is a pretty good video to show you how.
2. Heat oil in a large skillet over medium heat.
3. Add garlic and cook for about 1 minute.
4. Add broccoli and snow peas and cook 2-3 minutes.
5. Add bok choy, soy sauce and ginger powder. Bok choy cooks up pretty fast, so keep an eye on it. Recipes I had said it could be done in as little as 5 minutes, but since I had SO much in the pan it took me more like 10 minutes. The bok choy is done when the green parts are dark green and wilted and the stalks are crispy but tender and flavorful.
6. Add sriracha to taste. I like mine spicy so I added a good drizzle over the top.