After much planning and map drawing, Helen planted her square foot garden. Looks cold, doesn't she?
Some of the bok choy was flowering, so I decided to pull some. I hated putting a hole in this beautiful little bed, but it had to be done.
And the final result ~ Shrimp & Bok Choy stir fry with peanuts.
It was fabulous! I think tomorrow I'll pull the other ones that were flowering and make more to freeze for lunches next week.
Shrimp and Bok Choy Stir Fry
two dozen medium sized shrimp, peeled and deveined
one head bok choy, chopped (or 8 or so large leaves)
half a white onion, chopped
two cloves garlic, finely chopped or put through a garlic press
handful of peanuts
few tablespoons of peanut oil
four tablespoons oyster sauce
1/4 cup fish sauce (or anchovies, maybe one small tin?)
Fry the onions, peanuts and garlic in the peanut oil 'til onions are soft. Add the bok choy, oyster sauce and fish sauce, cooking 'til bok choy leaves are wilted and stems are soft. Add the shrimp and cook until they're done, being careful not to overcook them.
This can be served over rice or with noodles, but I didn't want the carbs so ate it as is. It was really good! When I eat oriental food, I usually leave the extra cabbage once the meat is gone. But with this, even just bites of cabbage with a couple peanuts were marvelous.