After a weekend of partying, gourmet eats and running around at Disney World, we’re ready for simple, homemade meals. This past weekend, Scott, Todd/Diane and I hosted our 6th Food Blog Forum event at Disney World (well, it’s 2nd time at Disney, 6th conference overall). I’ll be sharing lots of photos and thoughts from the event in another post – we’re all still decompressing!
In the meantime, here’s one of our “house recipes” – something I make quite often and practically with my eyes closed. There’s no measurement, no weighing, just what you’d call a dump-n-stir, except this is more like a throw-in-n-stir-fry.
The great thing about stir fries is that a little meat goes a long ways. Just 1/2 pound of ground chicken will feed 4 people. You can sub with any type of ground meat – I like chicken best.
If you don’t have baby bok choy, sub with Napa Cabbage, regular Bok Choy, or any leafy vegetable like kale!
Baby Bok Choy with Ground Chicken Stir Fry Recipe Video
Bok Choy with Ground Chicken Stir Fry
If you love fish sauce (we do!) use 1 teaspoon soy sauce and 1 teaspoon fish sauce instead.
Ingredients:2 teaspoons cooking oil
1/2 pound ground chicken
1 stalk green onion, chopped
2 teaspoons grated fresh ginger
2 cloves garlic, finely minced
1 pound bok choy, cut in half lengthwise
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon sesame oil
In a wok or large saute pan over high heat, add the cooking oil. When hot, add ground chicken and saute until browned (but not fully cooked through). Lower heat to medium-high and add green onion, ginger and garlic and stir for 30 seconds or until fragrant. Add bok choy to wok with the water, toss well to coat with the oil, aromatics and chicken. Cover the wok. Allow to cook for 2 minutes or until the bok choy is crisp-tender. Add soy sauce, sesame oil and toss well for 30 seconds. The baby bok choy should be just-tender in the stem, but not too soft. Serve immediately.