Bok Choy and Tofu Stir-Fry
So a long time ago, during my days of waiting tables and tending bar somewhere around age 19, I once convinced a customer that bok choy was a type of sauce. Curious as to what it really was, our restaurant food prep guy told me it was lettuce. But the table had already bought my made-up sauce story and didn’t question me further, so I continued to wait their table and go about my day.
So over the span of about 10 years I have still never cooked with it, eaten it or had any desire to try it.
Having joined the Elf4Health movement a couple weeks ago, I was excited to start the challenge with Meatless Monday. Each day poses a new challenge and the entire program is based around a personal sense of accountability for your health. I found a recipe weeks ago for a stir fry (yes, it included bok choy; there’s always a point to my little anecdotes…) and thought the first day of the Elf4Health challenge would be a perfect day to employ it. I’m usually sold on any recipe that calls for orange juice. It was amazing, I have tons of leftovers and it’s the type of recipe that you can change up if your fridge is missing something. 10 points in my book! Thanks FatFree Vegan for the idea, see her recipe here.
{green stuff? bok choy! haha, it was delicious!}
Rewind: Just so you know, I did go back to the table before they left and informed I fibbed, and really had no idea what bok choy was. When I told them that it was a leafy green and not some type of imaginary asian sauce, they actually told me that they knew but were just quizzing me. Instead of letting myself get embarassed, I laughed along with them and accepted their praise for my persuasion skills. Lesson learned.
Food tastes even better if there’s a story or memory behind it!!!
