top of page

Bok Choy Stir Fry

(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.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page