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Food Co-Opportunities: Leek and Bok Choy

09 January 2012

This Saturday we picked up our first bin of organic produce from the Park Cities pickup of Urban Acres Market. I was meeting with a contractor so I sent my buddies Markus and Little Child over to get the goods.

Pretty impressive for a half share, amiright?

The reason why I joined the co-op was to learn how to prepare and enjoy a wider selection of produce in my home. Urban Acres wasted no time in providing me this opportunity as my bin had this huge leek and batch of bok choy tucked inside.

After a busy weekend of Fort Worth adventures, shopping and celebrating our friends' engagement at Manny's and Uptown Pub, we settled in on Sunday night for a relaxing dinner at home.

Garlic Ginger Bok Choy

1 bunch of Bok Choy, chopped with bottom and tops of leaves removed
1 large leek, chopped with bottom and top leaves removed
Handful of Frozen Organic Broccoli (just because we have it from Costco)
1 tbsp ginger, minced
2 cloves garlic, minced
Extra Virgin Olive Oil
Gluten Free Soy Sauce

Optional Meal Additions:
*Bragg's Liquid Amino Acids
Gluten-Free Pad Thai Noodles
Gluten-Free Peanut Satay Sauce

All purchased from Whole Foods
First I minced up the garlic and ginger in my handy oxo chop device and heated them in a large skillet with the extra virgin olive oil.

After the garlic and ginger become tender I added the chopped bok choy and onion along with the broccoli, soy sauce and Bragg's. I didn't take exact measurements of either sauce but I lightly poured the soy sauce around the skillet two times and gave the skillet about 2-3 hearty squirts of Bragg's.

*In case this is a new ingredient for you, Bragg's Amino Acids is a protein concentrate made from non-GMO soybeans. It's a great soy sauce accompaniment or substitute as it is all-natural, very high in protein and contains 16 important amino acids. I always add it in to a soy sauce recipe and very often completely substitute it for soy sauce! Markus loves to top his salads with it.

After stirring all of my ingredients around to get them equally covered in the soy sauce/Bragg's mixture, I covered the skillet and let everything simmer for about five minutes. During this time I boiled some gluten-free pad thai noodles and then tossed the cooked noodles in a store-bought peanut sauce. Just a little something extra to accompany our veggies.

Our bokchoy turned out amazing! I was craving more and greatly preferred it to the noodles, which says quite a bit given my affection for all things carbohydrates. I really loved the subtle ginger taste. We juice ginger in the morning but rarely has it appeared in a main dish.
A very fun and filling dish that did not leave me feeling heavy. I'm so excited to keep with the co-op and see what comes out of our kitchen next!

After dinner I snacked on a fresh grapefruit from our bin as Markus and I enjoyed our inaugural session with the new Blu-Ray. A sweet complement to a savory dinner!

My next co-op challenge is the bag of radishes that came in our bin. What to do with these guys besides carve them into little rosebuds? As Tim Gunn would say, it's "make it work time!"


  1. This dish sounds delicious! Thanks for sharing!

  2. This is awesome!! Thank you so much for posting this! Glad you're enjoying your share :) For ideas on what to do with the radishes, go here:

    Christine from Urban Acres


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