Fall Garden- Week 4 Harvesting

It has been a very hot fall here in Arizona. Usually it starts cooling down in October. A new record was set recently--144 days of temperatures over 100 degrees.

My plants did not like this heat. The only plant that did really well is the bok choy. I think that is because it is about the 5 generation of bok choy from my garden. I have harvested and planted from my own plant so it is used to this Arizona weather.

Week 4

Harvesting Bok Choy and making stir fry

This recipes was taken from Love and Lemons Bok Choy Stir Fry

Dairy free, gluten free, sugar free

Ingredients

sauce:

1 ½ tablespoons (gluten free) soy sauce
2 tablespoons rice vinegar
1 teaspoon fresh lime or lemon juice, 
½ teaspoon maple syrup
1 small garlic clove, minced
½ teaspoon sesame oil

for the stir fry:

1 tablespoon olive oil
4 ounces  mushrooms, stems removed, sliced
½ small head broccoli, florets chopped, stems peeled into strips
2 baby bok choy
2 carrot, peeled into thin strips
1 medium bell pepper cut into strips
4 ounces rice 

Instructions

Make the sauce by stirring together the soy sauce, rice vinegar, lime or lemon juice, maple syrup, garlic, and sesame oil. Set aside.
Cook the rice according to the package directions. 
Heat the oil in a large skillet over medium heat. Add the carrots stir to coat then let cook 1 to 2 minutes until the carrots begin to soften. Then add the broccoli and let cook until it begins to brown. Give the pan a good shake and stir, then add the bell peppers, stirring occasionally for another 2 minutes. Then add the mushrooms and cook 1 to 2 minutes until golden brown. Add the bok choy and cook about 1 minute until they are a vibrant green. Add the sauce, toss again.