(by Cheryl BryantBruce, MD)
1 blade of lemongrass, cut into 1/2-in. strips
1 - 5 cloves garlic, minced (to taste)
3 oz. Lasco Wild-caught Nova Salmon (or 1/8 - 1/4 t. smoked sea salt for vegan)
2 T. olive oil
8 baby bok choy, cut into 1/2-in. slices
1/4 c. vegetable broth
1/3 t. black pepper
1 t. dill weed
juice of 1 small lemon
optional: 1 T. cornstarch
2 T. olive oil
Starting with a cold pan, carefully stir-fry lemongrass, garlic, and smoked salmon (or smoked sea salt) in olive oil in a large skillet or wok until garlic is fragrant and pearlescent in appearance, and salmon has browned and is slightly crispy.
Add baby bok choy, sautéing until slightly tender.
Add vegetable broth.
Cover pan and steam over high heat for 2 minutes, until tender but still slightly crisp.
Turn off heat and let sit for 2 minutes.
Add black pepper, dill weed, and lemon juice, mixing well.
For a thicker sauce, mix cornstarch and lemon juice into broth before adding to the pan.
Also consider adding ginger, sesame seeds, peanuts, shrimp, or tofu to this basic recipe for a twist.
(Read Cookies, Bok Choy, and A Lot of Love, the story that accompanies this recipe.)