Side dish

Bok Choy and Peas

Trip to farmer’s market always fun.

It’s hard to believe that it had been 18 months since we saw our son, Scott and his family (Missy, Oliver and Charlie). With a 3 hour delay going (an hour delay coming back and terminal change) we finally arrived to hugs and kisses.  It’s hard when you can only face time your grand kids and can’t give them a hug in person. But, we got plenty of those while there and as always we did a lot of cooking and eating.

One day while everyone was working and the kids in a summer school program we went to a local farmer’s market. I have been to farmer’s markets all over the world and am always excited to see local produce and products for sale and I never walk away without buying something. This particular day I found some bok choy, spring onions, heirloom tomatoes, peas and some tapenades.

While there we managed a trip to Top Golf and dinner at Longitud315. Another day we visited the Chicago Botanic Garden and Frida Kahlo exhibit in Glen Ellyn. So, even with mask wearing still required in a lot of these places we still managed to have a very good trip.

Oliver and Charlie always like helping in the kitchen and it’s fun to see the boys take an interest in cooking at such a young age. I took a huge bag of candy from their uncle/aunt’s Lollitop Sweet Shop in Round Top, Texas which kept them busy just deciding what to eat next. Can’t wait to see all these guys at Christmas time.

I did a couple other dishes that were successful while there and will share those later. But for now, hope you will try the bok and peas.

BLAST FROM THE PAST: We made this French Apple Tart at a cooking class in Arles, France. Easy and delicious.

I can never turned down a chance to visit a farmer’s market. I found the bok chou, the fresh peas and these onions plus a few other things we used for dinner.

I separate the heavier part of the bok choy and saute along with the onion before adding in the leafy part of the vegetable.

I  saute the onion and stalk part of the bok chou first for use a few minutes.

I normally buy baby bok chou but for this dish the larger variety was what I found at the farmer’s market. Add in the leaves and saute just until they start to wilt a little.

Stir in the peas and saute just a few minutes more.

I normally buy baby bok chou but for this dish the larger variety was what I found at the farmer’s market.

Bok Choy with English Peas


  • 2-3 bunches bok choy (or 4 baby bok choy
  • 1 c. fresh or frozen English peas
  • 1 1/2 Tbsp. olive oil
  • 1 tsp. grated fresh ginger root
  • 1/2 c. sliced leek or green or other onion
  • 2 Tbsp. soy sauce
  • 2-3 cloves garlic finely minced
  • 1 tsp. sugar
  • 1/4 c. chicken broth or water
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. crushed red pepper


  1. Cut the ends off the bok choy and then cut the larger part of the stem off and slice as you would celery. Set this aside and then cut the bok choy leaves into large pieces.
  2. Heat the olive oil in a large skillet and when hot add in the ginger root and stir for about 1 minute. Add in the bok choy stems and the garlic and stir for another 2 minutes. Add in the leaves from the bok choy, the soy sauce, sugar and chicken broth/water and stir for about 2-3 minutes; then add in the peas, sesame oil and crushed red pepper. Cover foe 2-3 minutes longer. Do not overcook as you want your peas to stay a bright green. Serve immediately.
  3. Bon Appetit!

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