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.
Bok Choy (6 plants worth)
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!