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.