Bok Choy Lettuce Wraps

A delightful recipe from a childhood friend of mine and faithful CSA member, Erica McMullen.  Thank you!

This excellent recipe uses bok choy, romaine, AND radishes! SCORE!

Bok Choy Lettuce Wraps
1 Tablespoon sesame oil
1 lb. ground chicken breast
1/2 red bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
1/2 - 1 whole share of bok choy, chopped
1" piece of fresh ginger, grated  (you can use ground ginger if you don't have fresh on hand)
1/4 c soy sauce
2-3 T brown sugar
Romaine leaves

Heat oil in large skillet over medium high heat. Add ground chicken and start to brown. When chicken is nearly done, add pepper, onion and garlic. When chicken is fully cooked and veggies start to soften add bok choy. Once nearly wilted add soy sauce, brown sugar and ginger. Let flavors combine and adjust to your liking with soy sauce, sugar and ginger. Serve on lettuce leaves like tacos and with a side of pickled radishes. I also served brown rice along side for my rice loving kiddos.  

Pickled Radish

1 bunch radish, thinly sliced
1 cup water
1 cup white vinegar
2 teaspoons salt
2 teaspoons sugar
few peppercorns
garlic

Pack the radishes into a pint sized jar.  In a saucepan bring the water, vinegar, salt, and sugar to a boil.  Just long enough to dissolve the salt and sugar.  Remove from the heat and add in the peppercorns and garlic.  Pour into the jar with radishes.   And seal with tight fitting lid. Let it cool to room temperature.  You can store in the fridge for up to one month.