We got our first share from the CSA! I'm so excited. Every Friday from now until November we'll be bringing home fresh, locally grown, seasonal vegetables. Since I really try only to post recipes here on GreenLiteBites I've been talking about the farm on JustRoni.com. Click here to see my post about the CSA and here to see what we brought home on this weekend.
Here's a sneak peak...
We did get a head of Bok Choy and besides eating it raw (it's so crunchy and great with hummus) I decided to whip up a quick stir fry with things The Boys would eat without complaint, like sausage.
It worked, like a charm!
I got no complaints and a few compliments! The Little Guy said, and I quote…
"I would consider this dinner good, not excellent because there are a few things I don't like, like the pineapple, but it's still good."
He cracks me up!
The Husband enjoyed it too. He's usually game for anything with sausage in it. Even turkey sausage as I slowly weaned him off the higher fatty stuff over the last few years. 🙂
Anyway, this is what I did. Hope it give you a few ideas.
- 1 20oz Package of Sweet Turkey Sausage
- 1 Head of Bok Choy
- 1 Red Bell Pepper
- ½ cup Pineapple juice from a can of pineapple
- 1 tbsp soy sauce
- ½ tsp ground ginger
- ½ tsp onion powder
- 1 tbsp corn starch
- ½ cup cut pineapple
Cut the sausage in slices making small circles. This is best done when the sausage is frozen. Just pop the package in the microwave for 45 seconds defrosting enough to get a knife through the frozen links.
Brown the cut sausage in a large skillet.
While the sausage is cooking, chop the bok choy in large chunks. Separate the stem and leaves. We'll use both but at different times. Chop the red pepper.
Add the bok choy stems and Peppers to the skillet.
Toss everything and continue to cook while you make the sauce.
Whisk the pineapple juice, soy sauce, ginger, onion powder, and corn starch. I only had a large (20oz) can of pineapple so I measured out specifically what I used. If you have a small can, like 8oz, you can probably use all of it.
Add the chopped Bok Choy leaves, pineapple, and sauce to the skillet.
Stir everything together and bring to a boil. The sauce will immediately thicken. Just continue to toss until everything is coated. Then serve.
My favorite part of this meal was taking a bite with sausage, pineapple and bok choy all at once. It was the perfect combination of texture and flavor.
|Servings||Amt per Serving|
|4||¼ of the recipe|
|310||14g||3g||old: 7||new: 8|