Healthy! Farro Stir Fry with Bok Choy and Jerusalem Artichokes

Jerusalem Artichokes. Topinambour. Sunchokes. Earth Apple. Sunroot.  Whatever you choose to call them, they are delicious, and in season, right now!  So for a half far away,  half home-grown recipe this one strikes a nice, healthy balance.  I cooked it up vegetarian style, with no protein.  You can easily add some chicken or other protein to this recipe and it would be quite good.  Bok choy is also fresh at the farmer's market now and it goes amazingly well with the sunchokes and farro (from Italy)--and helps this dish win points in the healthy aesthetic department.  This recipe could benefit from a touch of sweet chili sauce, but I didn't have the ingredients for that on hand.  If you were good at Asian mustard sauces that also might add a nice kick.

Ingredients (Serves two as a main dish)
1 Cup Farro, rinsed
1 1/3 Cup Water
8 Heads medium sized bok choy, cleaned, chopped into 1/2 inch slices, keeping the stems and leaves separate
10 Jerusalem artichokes, cleaned, thinly sliced
4 Medium cloves garlic, peeled, chopped
Red pepper flakes, salt, and freshly ground pepper to taste
Olive oil

Making Dinner 
Bring Farro and water to a boil.  Reduce heat, cover, and lightly simmer for 15-20 minutes until al dente. Drain if necessary.  Mix with a fork. 

If using a protein (chicken, beans, prosciutto) with this dish, cook them first in the saute pan and then set aside.  Add back into the dish just before you add the bok choy leaves.  In a saute pan over medium-high heat, add olive oil, bok choy stems and sunchokes.  Add red pepper flakes.  Saute approximately 5 minutes until stems are bright green and chokes are al dente.  Add bok choy leaves.  Stir until leaves are partially wilted.  Push to one side of the pan.  Add 1-2 tablespoons of olive oil to empty side of pan. add garlic and saute until just begins to turn colors.  Mix vegetables into garlic.  Add salt and pepper to taste.  Add cooked farro and mix.  Serve hot!  If you have some hot sesame oil a drizzle of that would enhance this dish.  I also added a squeeze of lemon juice to my bowlful.

Pairing Suggestion:  A nice chilled sake will go wonderfully with this dish.  So would a village-level Beaujolais.