Bok Choy with Lemongrass & Red Peppers

by Hara Dretaki


  • 3 tender stalks fresh lemongrass, thinly sliced on the diagonal
  • 2 Tbsp coconut oil
  • 1 medium bunch bok choy, prepared according to ‘prepping tips’
  • 1 red pepper, cut into thin strips
  • 4 scallions, cut into 1-inch pieces
  • 1 large garlic clove, minced
  • 1 green or red chile, minced
  • 2 Tbsp soy or tamari sauce
  • 1⁄2 tsp agave, honey, or rice syrup
  • 4 Tbsp chopped fresh basil or cilantro
Bok Choy with Lemongrass & Red Peppers

Elizabeth Cecil

Basil, garlic, cilantro, lemongrass, chiles, and bok choy can all be found locally on the Vineyard.

Heat oil over high heat in a large, heavy skillet or wok; add lemongrass and bok choy stalks and stir-fry (pan sear) for 3 to 4 minutes. Add red peppers and continue stirring over high heat for 2 minutes before adding green bok choy, scallions, garlic, and chile peppers. Cook for an additional 1 to 2 minutes or until vegetables are crispy and tender. Toss in soy sauce, sweetener and herbs.

Makes 4 to 6 servings