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Bok Choy |
Mei quin Choy photo coming soon! it's sometimes called 'baby bok choy' here's a link until we get our own photo! |
SHITAKE BOK CHOY SOUP WITH NOODLES
Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).
| 1/2 lb. 1/2 lb. 6 8 g. 6 oz. |
bok choy fresh shiitake mushrooms scallions katsuobushi (dried bonito flakes; about 2/3 cup) (I've used chicken or vegetable broth instead) thin Asian wheat or buckwheat noodles |
Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
Gourmet, February 1999
Bok Choy:
from a CSA member:
Bok choy: (the bok choy in the box was amazingly good!)
1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.
Very easy, very good.
source: Ken Hom's Chinese Cookery
(very good recipes, clear instructions, and excellent taste)
SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995 **
Bok Choy Stir Fry
This is an easy recipe.
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces
Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
STIR-FRIED RICE
| 2 1/4 cups 1 1/2 cups 2 1/2 tbsp. 4 3 3 cups 4 oz. 1/4 lb. 1 1/2 tbsp. 3 |
water long-grain white rice vegetable oil eggs, beaten to blend carrots, peeled, thinly sliced on diagonal, then slivered thinly sliced bok choy stems and leaves fresh shiitake mushrooms, stems removed, caps sliced snow peas, trimmed, slivered oriental sesame oil green onions, sliced Szechuan Salt-Pepper (If you don't have this, you can use regular black pepper.) |
For Rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.
Bon Appetit, June 1993
BOK CHOY WITH GARLIC
| 2 tbsp. 4 tsp. 12 2 cups |
(1/4 stick) butter minced garlic baby bok choy chicken stock or canned low-salt broth |
Melt butter in heavy large skillet over high heat. Add garlic; sautŽ 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Makes 6 servings.
Bon Appetit, April 1998
TOFU AND BOK CHOY STIR-FRY
| 1 1/2 tbsp. 1 tbsp. 1 tsp. 1 tsp. 2 tsp. 3 lg. cloves 1 tbsp. 1/8 tsp. 3 1/2 cups 1 can 3 10 1/2 |
1 1/2 tablespoons low-sodium soy sauce 1 tablespoon dry Sherry 1 teaspoon oriental sesame oil 1 teaspoon cornstarch 2 teaspoons vegetable oil 3 large garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon dried crushed red pepper 3 1/2 cups thinly sliced trimmed bok choy 1 5-ounce can sliced water chestnuts, drained 3 green onions, cut into 1-inch pieces 10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces |
Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute. Serves 2.
Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol,
0 mg
Bon Appetit
STIR-FRIED BOK CHOY
| 1 head 2 tbsp. 1 1/2 tsp. 1 1/2 tsp. 1 tbsp. 1/2 tsp. 1 tbsp. |
bok choy water soy sauce oyster sauce vegetable oil salt unsalted butter |
Trim bok choy and cut crosswise into 1/4-inch-thick slices. In a bowl stir together water and soy and oyster sauces. In a 10- to 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and stir-fry bok choy with salt 2 minutes. Add soy mixture and butter and stir-fry until bok choy is crisp-tender, 1 to 2 minutes. Serves 2.
Gourmet, June 1999
CHICKEN, SHITAKE AND BOK CHOY SOUP
| 8 cups 6 oz. 2 tbsp. 3 tbsp. 1 tbsp. 1 tbsp. 1/4 tsp. 3 cups 4 tsp. 2 |
canned low-salt chicken broth fresh shiitake mushrooms (about 10 large), stemmed, caps sliced minced peeled fresh ginger fish sauce (nam pla)* soy sauce oriental sesame oil* chili oil* thinly sliced bok choy rice vinegar* green onions, sliced |
Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with green onions and serve. Makes 6 servings.
*Available at Asian markets and in the Asian foods section of many supermarkets.
Per serving: calories, 91; total fat, 5 g; saturated fat, 0.5
g; cholesterol, 2 mg
Bon Appetit, March 2000
STIR FRIED VEGETABLES
| 1/4 cup 2 tsp. 2 tbsp. 1/4 tsp. 1/4 tsp. 1 tbsp. 1/2 med. 1 cup 1 clove 1 cup 1 can 1 can 1 can 1 cup 1 cup |
water cornstarch soy sauce ginger nutmeg olive oil onion, sliced and separated into rings bok choy, chopped garlic, pressed mushrooms, sliced (8 oz.) bamboo shoots, drained (8 3/4 oz.) baby sweet corn, drained (8 oz.) water chestnuts, drained broccoli, chopped red pepper or pimento, chopped |
In a small bowl, mix the first 5 ingredients together and set aside.
Heat large skillet or wok over high heat; add olive oil. Stir fry onion rings, bok choy, and garlic in hot oil for 1-2 minutes. Remove from wok. Set aside.
Place mushrooms, bamboo shots, bay corn, and water chestnuts in th ewok or skillet. Stir-fry for about 2 minutes. Add the soy mixture and cook until bubbly, stirring frequently. Add broccoli and red pepper, cover and cook for 3 minutes or until broccoli is crisp-tender. Stir in onion, bok choy and garlic and serve. Yield: 6 servings.
Serving size: 1 cup Nutritional info per serving: 104 cal, 4g pro, 3g fat, 19g carb Exchanges: 1/2 starch/bread, 2 vegetable
from The UCSD Healthy Diet for Diabetes
OPEN SESAME-GINGER DIP
| 3 tbsp. 1/2 tsp. 2 tsp. 1 tsp. 1/2 tsp. 1/4 tsp. 3 tbsp. 1 cup |
Dijon Mustard Ginger; Ground Soy Sauce Sesame Oil Sesame Seeds Black Pepper Green Onion, chopped, use all Sour Cream |
Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy. Yield: 4 servings
SZECHUAN NOODLES #1
Seasoning Sauce:
| 1/2 can 1/2 can 1 tbsp. 2 tsp. 1/4 cup 1 tbsp. |
Hot bean sauce (4 oz) Red bean paste (4 oz) Dry sherry Sugar Soy sauce Sesame oil |
Other Ingredients:
| 5 tbsp. 2/3 lb. 1/2 cup 1 1/2 cup 3 qt. 1 lb. 1/2 lb. 2 cup 2 cup 2 cup 4 cloves |
Peanut oil Pork tenderloin -- julienne Green onion -- chopped Bok choy -- chopped, blanched Water Fresh noodles -OR- Dry egg noodles Cooked carrots -- shredded Cucumbers -- peeled, sliced or shredded Fresh bean sprouts Garlic -- minced |
Combine ingredients for seasoning sauce in a small bowl. Mix until smooth. Heat peanut oil in a wok over medium-high heat 1 minute. Stir-fry pork until browned. Add green onion, bok choy and seasoning sauce. Stir-fry until sauce comes to a boil. Carefully pour into a warm large bowl. Set aside. Bring water to a boil in a heavy 5 quart pot. Add noodles; cook until tender. Drain and divide into 6 portions in 6 small bowls. Spoon meat sauce over noodles. Garnish with carrots, cucumber and bean sprouts. Sprinkle with minced garlic. Toss lightly and serve. Hot bean sauce, a typical Szechuan seasoning, gives these noodles a special flavor. Makes 6 servings.
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