Post Thanksgiving Repentence

Except for one lonely piece of pie, all of our Thanksgiving leftovers have been consumed. After all that buttery deliciousness, we were soooo in the mood last night for something healthy and fresh and bright. Feel free to sub out the bok choi for any green you have on hand (kale, chard, spinach, etc.)
origin: Jenna + Amon's Kitchen

1 bunch bok choi (stems and leaves cut into bite sized pieces)

2 tablespoons fresh ginger (grated or chopped very fine)

1 leek (cut into 1/2 inch rounds)

1 handful mushrooms (sliced thin) (optional)

1 bunch carrots, sliced into thin rounds

Any other vegetable you have on hand (i.e. broccoli)

Juice from 1/2 an orange or lime

1 teaspoon fish sauce (optional)

1/2 teaspoon spicy sesame oil (optional)

dash of soy sauce (optional)

olive or canola oil


Saute the leeks and ginger together in a large wok or frying pan over high heat with the olive or canola oil.  Add the carrots once the ginger is fragrant (about 2 minutes).  Once the carrots begin to soften a bit, add the bok choi, broccoli, and any other vegetables.  Add the fish sauce, soy sauce and sesame oil if using, and finally squeeze in the juice of the orange or lime.  Enjoy over rice or on its own!  I like to squirt a bit of Sriracha over the top, but the sesame oil is spicy, so be careful!

meal or course
dinner, lunch, main course, side, vegetable dish
recipe type
on a budget, quick + easy