Bok choi recipe

Hello! Just wanted to share a recipe for bok choi that I liked! It's from Vegetarian Cooking for Everyone by Deborah Madison. It's really great with tofu, and we have used turnip greens, tat soi, mustard, and joy choi in it as well. :)

Stir-Fried Bok Choy with Roasted Peanuts
serves 2-4

3 tablespooons raw peanuts

2 teaspoons roasted peanut oil
1/4 teaspoon red pepper flakes
salt
1 1/2 pounds bok choy
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons minced ginger
2 tablespoons soy sauce
1 teaspoon cornstarch stirred with 3 tablespoons water or vegetable stock

Fry peanuts in 2 teaspoons roasted peanut oil until they’re golden. Chop with red pepper flakes and a few pinches salt and set aside.

Slice off bok choy stems and cut them into 1″ pieces. Leave the leaves whole. Set a wok over high heat. Add 2 tablespoons peanut oil and roll it around the wok. When hot, add garlic and ginger and stir-fry for 1 minute. Add bok choy and a few pinches salt and stir-fry until wilted and glossy. Add soy sauce and cornstarch mixture and stir-fry 1-2 minutes more until leaves are shiny and glazed. Add crushed peanuts, toss, and serve.