Tasty, tasty greens

I'm sure some of you are wondering about the organic food thing. Admit it, you are.  So far it's going pretty good although I keep forgetting I have fruit in the house. I normally have frozen berries in the freezer but I don't often have fresh fruit lying about.  So I still have oodles of fruit left. 

I haven't cooked the beets yet. I thought I would today but then I remembered the baby bok choy! The adorable looking baby bok choy.  It was starting to look a little less adorable so I figured I had better do something with it.  While looking at the bok choy I discovered that I also had broccoli.  My fridge has morphed into a treasure trove.  Cool!

So after some quick googling I found this recipe on recipezaar. I had to run up the street to get the ginger and lemon but that's good. I had to get out and into the sunshine anyway.

Bok Choy and Broccoli Stir-fry

2 tbsp vegetable oil (I used extra-virgin olive oil)
1 medium onion thinly sliced
1 tbsp freshly grated gingerroot
2 cloves garlic, minced
1/2 tsp salt, or to taste
1/4 tsp crushed red pepper flakes, or to taste
3 cups sliced, fresh broccoli florets
1- 1 1/2 lbs bok choy, coarsely chopped
2 tbsp lemon juice
1 1/2 tsp sugar

Heat oil in a large skillet or wok over medium-high heat.

Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.

Add in broccoli and bok choy; stir-fry for 1-2 minutes.

Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.

Sooooooooo yummy. I haven't been able to stop eating it since I cooked it over an hour ago.  I don't think any of the leftovers will make it to the fridge.