Don’t miss, “The Season”, a blog of life through the growing season on Persephone Farm written by Bill Richards. “Our season runs from March 1, when our four apprentices arrive from around the U.S., to the final slaughter of our turkeys and lambs in Nov. Over that time, you will get to know Persephone farm through words, photos, videos and sound bites, and we will discuss issues of food economics and politics through the lens of our farm. Join us in this annual adventure.”
1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4 minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly crisp.
Source: Ken Hom’s Chinese Cookery, via Mariquita Farm Web site