Garlicky Bok Choi Stir Fry

CSA season is back in full gear and I have enough greens to feed a small army...but I live alone. Soooo I'm already on my way to sick of salad.  Time to tap into all of that time staring at Taiwanese vendors as they cooked.

This week I got a whole head of big boy bok choy, rather than the wee shanghai ones I usually buy for beef noodles and such.  So, I took off a few stalks to roast later, and chopped the rest up for my favorite go-to dish-Stir Fry.  With cauliflower "rice."

This is a dieting trick that may actually work on children, so if you haven't tried it yet, you really should. I use the frozen cauliflower-it seems to work best. The best part, this can be made to suit any dietary requirement.

12 oz. bok choy
12 oz. cauliflower florets, frozen
6 oz. shrimp, raw or precooked (precooked beef or chicken, or tempeh work just as nicely)
2 Tbsp. Hoison sauce
2 Tbsp. garlic
1-2 Tbsp. soy sauce, lite
  1. Chop your bok choy up.  You want it small enough that you could eat it in a salad.  Stalks too.
  2. Microwave cauliflower for 5-7 minutes, until it's soft, but not fully cooked.
  3. Adding a handful at a time, toss cauliflower into blender or food processor, and pulse until ricey.  Then dump and do the next handful.  You don't want to end up with a puree!
  4. Toss bok choy, cauliflower rice, Hoison, garlic, and 1 Tbsp. soy into your wok, and bring to medium heat.
  5. Stir often to combine, as the bok choy wilts.  Add soy and sriracha to taste.
  6. When leaves are almost fully wilted, add in meat or tempeh. Raw shrimp will take about 3-5 minutes to turn pink and curl.  Pre-cooked meats can be pulled from the heat as soon as they're heated through.
420 calories for full batch. 

Serves 2 as a meal, or 4 as a side...or one really hungry lady who forgot to eat before heading to the office.