The first round of Bok Choi in the hydroponic floats was ready for harvesting. I decided to make a stir fry with it for dinner this week.
I did not want it to get too large as I wanted it nice and tender.
The stems were perfect for making the stir fry. Once they were washed and cleaned, I slivered them along with two carrots.
I prepared the sauce: I added Korean hot pepper flakes, oyster sauce, rice wine vinegar, sliced ginger, sesame seeds, sesame oil, and a cayenne pepper to a little soy sauce. I never measure the ingredients, I just wing it, lol.
I soaked the rice noodles in a pan of boiling water for 5 minutes to soften them without them becoming mushy.
Last summer I canned some pork with Korean spices. I opened up one of the jars and added it to the stir fry. Once everything was heated through, I drained the noodles and tossed them into the Wok.
It took longer to prepare all the ingredients than it did to cook the meal.
Being that this was my first time making this type of dish, I have to admit it tasted really good. Next time though, I would only soak the noodles while the meat and vegetables were cooking. They were softer than I would have liked. Lesson learned!
Next up to harvest is the Purple Bok Choi. It is ready to be eaten too. I should probably start another round of seeds to enjoy some more Asian style meals this summer.