Tuesday, October 4, 2011

Bok choy, tomato & egg stir-fry

I used 4 of today's CSA - Bok choy, tomato, habanero pepper, and collard greens! Simple and yummy. Especially, when you are hungry, this recipe only takes 10 minutes.


3-4 bok choy leaves
1 tomato
2 eggs
1/2 habanero pepper (optional)
1/4 tsp salt
1tsp fish sauce
1tsp cooking wine
1Tb olive oil
1/2 tsp sesame oil

photo credit: http://karenrothnutrition.com

0. Chop tomato and bok choy, thinly slice habanero pepper (take out the seeds)
1. Preheat the pan with olive oil on high heat
2. cook eggs, roughly scramble
3. throw in bok choy, tomatoes, habanero peppers
4. season with salt toss for about a minute
5. add fish sauce, cooking wine, and sesame oil
6. cook for another 30 seconds
7. serve over rice*

If you don't have fish sauce, feel free to season it with soy sauce or salt.

*Tip: I cook my rice with collard green stems (cut into small circles). Great way to use up stems!