Veggies...what are they good for?

Just like Boxes #1, 2, and 3, Box #4 contained leeks, but that wasn't all. This week we also had a HUGE head of bok choy. Bok choy is a green that I have just started experimenting with in the last year. Tonight I made it with scallions from the CSA box and the last of the frozen chicken. I have decided to make the transition to vegetarianism, but while I am learning about this dietary choice I am also emptying the freezer.

Asian Braised Chicken with Greens

Adapted from Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table (p. 160)

• 1 1/2 cups brown rice
• 2 tablespoons teriyaki sauce
• 2 tablespoons light brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons grated peeled ginger root
• 4 garlic cloves, minced or pressed
• 6 scallions
• 1 head of bok choy (about 1 1/2 lbs)
• 2 chicken breasts
• 1 tablespoon olive oil
• pinch of salt
• sesame seeds

Cook the rice.

Meanwhile, in a bowl, combine the teryiaki sauce, brown sugar, vinegar, ginger, sesame seeds and garlic. Set aside. Cut the scallions on the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into 1/2 inch slices (about 8 cups). Cut the chicken into bite-sized chunks.

In a large skillet on high heat, stir-fry the scallions in the oil for 1 minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.

Add the sauce mixture to the skillet and bring to a simmer. Add the chicken. Cook about 10 minutes on medium heat, stirring occasional.

Serve the chicken on a bed of rice. Top with bok choy.