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Stir-Fried Peppers & Baby Bok Choy


1 tablespoon canola oil or other high smoke point oil
1 tablespoon toasted sesame oil
2 cups Jimmy Nardello peppers, stem and seed pod removed and discarded, sliced
2 to 4 Aji Dulce peppers, sliced
4 scallions, chopped, including green parts
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 pound baby bok choy, bottom root ball cut off and discarded, rinsed thoroughly, chopped


  1. eat the canola and sesame oil in a large sauté pan on high heat. Add the peppers, scallions, ginger, and garlic and cook, stirring occasionally, until lightly browned; about 4-5 minutes
  2. Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Serve immediately.