Star Wars Menu: “Beru’s Baby Bok Choy” by Astrid Tuttle Winegar
Sometimes it can be difficult to get your family members to eat properly, especially when it comes to green stuff. This problem is only compounded when you live on a rock like Tatooine, but I’m sure Beru Whitesun Lars did the best she could with the ingredients she had on hand.
“Beru’s Baby Bok Choy”
1½ pounds bok choy (baby or regular)
1 tablespoon salted butter
2 tablespoons peanut oil
2 tablespoons fresh garlic, sliced paper thin
½ teaspoon crushed red pepper (optional)
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon ponzu (soy sauce is okay)
1 tablespoon seasoned rice vinegar
Trim off the bottom 1″ from the bok choy. Wash well; shake off excess water. Cut into 1″ slices and set aside. In a wok or 5-quart deep skillet, melt the butter and oil on the highest heat. Add the garlic and red pepper and sauté one minute, stirring frequently. Add the bok choy and mix well. Cover and cook on highest heat 2 minutes. Stir once, halfway through cooking. Add the remaining ingredients and cook over highest heat, uncovered, about 2 minutes. Stir frequently to coat all the leaves with the sauce. Serve immediately. Cover and chill leftovers. Serves 3-4.
Astrid Tuttle Winegar
REPORTER
Astrid Tuttle Winegar is the author of Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls, which is currently available exclusively in e-book form on the Amazon Kindle, but will soon be released by Oloris Publishing! She loves Middle-earth, Narnia, the Final Frontier, and many other things besides. She has a special love for the Galaxy Far, Far Away. She lives in the enchanted city of Albuquerque, New Mexico, with her husband and dog. She blogs occasionally at Cooking for Halflings & Monsters. You can check out (and like!) her Facebook page or visit (and follow!) her Twitter feed.