This recipe is based on our Fresh Fork Market grab bag this week of CSA (community-supported agriculture). Among other goodies, we received beautiful bok choy and some funky green-onion looking things called garlic scapes. Essentially the scapes are part of the tops of garlic bulbs, and can be used just like garlic. They are available in early summer and I must say, are far easier to chop than regular garlic (although I’m a pro at chopping garlic)!
This lo mein dish with a delicious peanut-soy sauce is super speedy, and bok choy is the perfect veggie to compliment it! Pick your protein, or serve with a salad and get a healthy dinner on the table in no time.
The following serves 3-4 (compliments of This Girl’s Gotta Eat with inspiration from Martha Stewart and Fresh Fork Market):
- Toasted sesame oil
- 2 small heads of bok choy, stalks chopped and leaves cut separately
- 6 garlic scapes, chopped (you could also use a couple of cloves of minced garlic instead)
- 1 Tbsp chili paste
- 1 package (10 oz) lo mein noodles
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp all-natural creamy peanut butter
- 1 Tbsp honey
- 1 Tbsp cornstarch
- 1/2 cup reduced-fat, low-sodium chicken broth
Bring a medium pot with water to a boil. Cook the lo mein noodles according to package directions and drain. These cook fast, so I suggest dropping the noodles after you cook the bok choy. The noodles I used took 4 minutes to cook.
Heat a large skillet over medium-high and add a little sesame oil, a couple turns of the pan. Add 4 chopped garlic scapes and saute for 30 seconds. Add the chili paste and saute, stirring, for another 30 seconds until fragrant. Add the bok choy stalks and saute for a minute. Then add the leaves and cook until wilted, another minute or two. Remove the bok choy and any liquid from the skillet to a bowl and set aside.
In another bowl, whisk the soy sauce, vinegar, peanut butter, honey and cornstarch together. Add the remaining chopped garlic scapes. Add the peanut-soy mixture to the same skillet you cooked the bok choy in and cook, whisking over medium heat. The mixture will thicken pretty quickly, it might almost look like it’s seizing up. Slowly whisk in the chicken broth to thin out, 1/4 cup at a time. Cook until the sauce is warmed through, then reduce the heat to low. Add the cooked lo mein and the bok choy you set aside, along with any liquid that may have settled in the bowl. Toss well to coat, allowing the noodles to soak up the sauce. Finish with a drizzle of the sesame oil.
Serve with a protein of your choice. Pictured above is grilled sirloin steak seasoned with salt, pepper and garlic powder.