For the last two weeks I’ve been spending much of my time sitting at my computer sorting and deleting photographs. A few days before I started deleting in earnest, a message on my computer screen jolted me awake by alerting me to the fact that I had only 14 GB of space left on my hard drive. Oops! How did this happen!?! The simple answer would be that I hadn’t paid much attention to the upkeep of my photo library. So far I’ve deleted around 10,000 photos and have another 125,000 left to sort. With that time consuming job keeping me occupied I’ve fallen behind on a number of other things I usually do, including keeping up in the Reader here on WP. I’m working on all of the above.
Despite all the time spent on the computer we also still had to eat! Bok choi, especially baby bok choi is one of my favorite vegetables. I’ve been making the same old stir-fry with it for a long time. I’m not complaining, but I do like to mix it up now and then. In search for a new idea, I noticed in Marc Bittman’s How to Cook Everything Vegetarian this new-to-me way of serving bok choi. I’ve made it several times now and like it better each time. It doesn’t get much simpler than this since all you need is some bok choi, a few good quality olives and some capers. Some shiitake mushrooms I had needed to be used and they were a great addition to the greens.
If you’re not familiar with capers, you should know that they come in glass jars and are either pickled or preserved in salt. I prefer the salty ones because they remind me of anchovies. Either way, capers are the unopened flower buds of a Mediterranean shrub. If you buy some go for the smallest caper size because more mature flower buds can contain seeds. If you do get the salted capers be sure to soak them in cold water for around ten minutes, then drain and rinse them and drain again. This helps makes them less salty. Also, if your bok choi looks a little limp just put it into a large bowl filled with very cold water for and hour or two. This perks up any tired greens.
Also, don’t forget to put on some rice, pasta or potatoes before starting the veggies.
Quick, delicious and unique, this stir-fry really hits the spot!
Here’s how to make the Mediterranean Stir-Fry
- a little olive oil
- 10 to 15 fresh shiitake mushrooms, wiped clean, de-stemmed and sliced
- 1 pound of baby or regular bok choi, washed, drained and sliced. Separate the stems from the tender leaves and set aside.
- 1/4 to 1/2 cup of black olives, sliced
- 2 tablespoons capers, rinsed and drained.
- juice of 1 lemon
In a wide deep pan or a wok heat a little olive oil over medium high heat.
Add the sliced mushrooms and cook them until they are getting nicely browned.
Add the bok choi stems and stir-fry for a few minutes until they loose their raw taste.
Now toss in the bok choi leaves and quickly stir-fry the veggies for a couple of minutes.
Add the olives and capers and stir until the bok choi is crisp tender and bright green.
Turn off the heat and squeeze the lemon juice over the vegetables.
I didn’t add more salt since both the olives and capers are plenty salty.