Bok Choy Stir Fry

First, here's a super-cute new picture of Jack.

So for the last few weeks we've been getting some of our groceries from a food co-op. It's awesome--you get a lot more food than you would from the grocery store for the same amount of money. We get five loaves of bread (really really good whole wheat bread) and a big basket of produce (I mean big--you take a laundry basket with you and it gets filled up). Some weeks there are extras you can get, like fresh tortillas, herbs, etc. The fun part is that you never know what will be in the basket. There will be six kinds of fruit and six kinds of vegetables but they are new every week. So what we've been doing is getting our basket on Saturday mornings and then planning a menu accordingly and shopping for the week. Some of what we've gotten we've never used before, so we've had to get creative.

Last Saturday, we got bok choy--aka Chinese cabbage. We'd never used it but we decided to throw it into a stir fry. It was...AMAZING!

*Note--with this kind of thing I don't really measure--I just throw stuff in. So sorry this recipe is a little haphazard.

Vegetables:
1 Chopped red bell pepper (which also came in our basket this week)
1 Chopped onion
Minced garlic, 3-4 cloves
Chopped bok choy, use the leaves and the stems (we used 6 heads, but we could have used more--it cooks down a LOT)
Add any other vegetables you want. We thought green pepper would have been a good addition.

Meat:
3 small chicken breasts cut into bite sized pieces
30 or so shrimp

Other:
Ground ginger
Soy sauce
Black pepper
Honey
Corn starch
Basmati rice

Heat 2-3 tablespoons cooking oil over medium heat (we used peanut oil).
Add the bell pepper, onion, bok choy stems, and garlic, and cook and stir for a couple minutes until the onions start to get soft. Season with about a teaspoon of ground ginger, some pepper, and 1/4 cup soy sauce. Add the chicken, continue to cook and stir until the chicken is mostly done. Then add the bok choy leaves and cook until the chicken is all the way done. Add the shrimp and a few squeezes of honey, and cook until the shrimp is pink (only a couple minutes--careful not to cook the shrimp too long because it turns rubbery really fast). We had a lot of liquid in the bottom, but it tasted really good so we just threw in about 2 teaspoons of corn starch to thicken it. We served it over rice and it was delicious. Here's a picture of the final product.

This served 4 people and took about 30 minutes to make, including all the chopping time; actual cooking time was about 10 minutes.