Hi. How are you?
Good. I’m so glad. I just knew you’d been splendid and merry.
Me? Why how nice of you to ask.
I’m eating healthy.
Yeah, I know what month it is. Yeah, I ate peppermint ice cream tonight. I blame this on my neighbor Susie. It was otherwise a tremendously healthy day.
I wrote down the food I ate. I tracked calories. I sweated to Live! With Kelly, who’s guest host was Josh Groban. Maybe I got a little crush on Groban. It’s innocent, people. I’m married. And he’s on T.V. and such.
But the most noteworthy part of today was lunch. It was lu-lu-loverly, all steamy and fresh with a bok choy stirfry.
You should put down that peppermint cookie and make it.
Then pick up that peppermint cookie, dip it in ice cream, and eat an extra bite for me.
That’s how we roll on the Cheeky Kitchen diet. It’s totally going to work. I can just feel it.
Have ya bought bok choy before? Really? What do you do with it? I can only think to stir fry it. ‘Cause that’s yummy for crazy.
It’s pretty, too. Way better than stir frying other stuff that is less pretty. I can’t think of anything less pretty right now except for dirty socks. It’s late. My brain turns into a pumpkin at midnight. Just trust that first sentence and no one gets hurt.
Serve it with a bite or two of sticky rice, and bok choy is healthy eating magique for shizzy.
Yes, I’m going to bed now. You’re welcome.
Bok Choy Stir Fry
1 tablespoon olive oil
1 teaspoon sesame seeds
1/2 white onion
2 cloves garlic, finely chopped
2 teaspoons sesame oil or tahini
1 head bok choy, sliced into 1-inch pieces
1 1/2 tablespoons soy sauce
1 tablespoon brown rice syrup (or honey or brown sugar)
2 tablespoons sliced almonds
In a wok, heat the olive oil, then add the sesame seeds. Cook just until light brown and toasted, then add the onion and garlic. Toss in the sesame oil (or tahini), then add the bok choy. Drizzle soy sauce, brown rice syrup, and stir fry until the bok choy is crisp-tender, about 3 minutes. Toss in the sliced almonds, serve over rice, if desired, and enjoy!