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.
Enjoy! 🙂
in cahoots with muddy boots 
Hey Sabine – That’s an interesting combination! I wouldn’t have thought to put olives and capers with bok choy. 🤔 Thanks for sharing!
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Same here Missy! I thought it sounded strange enough to be really tasty and sure enough it was. I have some more bok choi in the fridge!
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Happy eating!
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That looks healthy and it makes you happy so that is a win-win situation. I felt badly I had so many photos loaded on my computer and they pale in comparison to your amount. 🙂 Happy sorting!
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The photo collection is shrinking, very very slowly though. It sure takes a lot of time and has made me aware that I need to pay closer attention to some things! 😉
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I hear you Sabine and it is painstaking sometimes to go thru pictures that you took a long time ago. I usually write notes the day I take that walk to have it fresh in my mind when I write the post, but I have many duplicates, not to mention missed shots. I need to pay closer attention too! 🙂
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Looks so yummy
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It is yummy! I hope you get a chance to try it! Thank you for visiting my blog! 🙋♀️
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That looks delicious! — My phone is so full I have to delete photos so I can make a call …
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This dish is delicious! I’ve had similar phone issues like you but using the cloud helped with storage. The desktop is a whole other story. But I’m making slow progress. I’m working on a better process to avoid issues in the future. 😉
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I wish you luck 😉 There are people that really get into that kinda stuff; I never seem bored enough … If you work out the trick, please let me know!
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Will do! 😉
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