My first crop of vegies was meticulously planned to fit all my favourite vegies of the season into my vegie boxes. But when I went to Bunnings, they didn’t have everything I wanted. Disappointed, I chose some substitute vegies and changed my plans. This crop, I thought I’d skip the planning stage and go straight to Bunnings to see what they were selling. Obviously, the wouldn’t be selling vegies that weren’t in season, right?
I was pleasantly surprised to see bok choy for sale and added it to my basket excitedly. I was even more surprised to see that within 3-4 weeks of being planted, it had already gone to seed (much sooner than the 7-8 weeks it took the first time I grew it). You guessed it, bok choy isn’t in season until March here. Bunnings lied to me. Yet another lesson learnt.
So, what to do with all this bok choy? I wanted to harvest it quick before too many of them bolted and flowered because I found it went quite bitter last time by that stage. So I harvested it all and made a big plate of honey, soy, garlic bok choy. Don’t worry, I won’t eat it all in one go.
Ingredients:
Bok Choy (6 plants worth)
Sesame Oil
Soy Sauce
Honey
Garlic
Method:
Heat oil in wok. Stir fry garlic (I just used one clove so it wouldn’t overpower the mild bok choy). Stir fry bok choy for 2 minutes. Add honey and soy (I used one tablespoon of honey and a generous splash of soy). Stir fry for another 2 minutes. Done!
Gardener Jen 