Bok Choy

So the bok choy from our CSA box has become a jumping off point for a full-on Chinese meal. I intended to saute it with some garlic, steam with a little chicken broth and soy sauce. Something like this braised bok choy from Gourmet that I made myself for lunch one afternoon last summer. Delicious.

But, before I knew it, there we were at dinner, planning tomorrow night's dinner, discussing a stir fry and the kids had only one question: would there be dumplings? Hmmm. So Josh got out his old, battered Thousand Recipe Chinese Cookbook from 1966 (I'm really not sure where it came from, but he loves it).

And took over the planning, shopping and cooking. I'm happy to comply, he likes to stir-fry things and, to be honest, I'm a little afraid of using the wok. Something about the combination of hot oil and a pan that does not sit flat on the stove. So dumplings it is, with tofu and bok choy stir fry, fried rice, white rice (who knows which type the kids will eat) and dumplings.

Stay tuned for this dinner story.