Bok Choy and Chicken Stir Fry

As I anticipated, the weekend's frost finally did in the last of the tender vegetables. But the greens are still flourishing--kale, chard, mizuna, and baby bok choy. Last night I picked a bunch of the latter and made a tasty stir fry. If you use regular bok choy, chop it roughly. If you use baby bok choy like I did, you can leave the leaves whole, which is nice aesthetically. Serve this over rice.

1 Tbsp sesame oil
6-8 cloves garlic, minced
1 medium onion, thinly sliced
1 Tbsp minced or grated ginger
1 or more hot peppers, seeded and minced
1 lb boneless skinless chicken breast, cubed
1 large head bok choy, or several heads of baby bok choy
1/4 cup soy sauce
2 Tbsp rice vinegar
2 tsp corn starch, plus enough soy sauce to make a thin paste

Heat the oil in a wok or very large skillet. Add the garlic, onion, and ginger and cook for 1 minute or so. Add the chicken and stir fry until cooked through. Add the bok choy, soy sauce, and vinegar and cook until the bok choy is wilted. Stir in the corn starch mix and cook until the sauce thickens. Remove from heat and serve.

Serves 3-4.

Variation: Substitute tofu or tempeh for the chicken. If using tofu, steam or fry it first--or marinate in soy sauce and broil for a few minutes.