BOK CHOY
Bok Choy With Garlic:
Ingredients
1/2 cup(s) chicken stock or broth
2 teaspoon(s) cornstarch
1 tablespoon(s) vegetable oil
2 clove(s) garlic, minced
2 pound(s) bok choy stems cut to 1-inch lengths, leafy tops about about
4 inches long.
Salt and freshly ground pepper
1. In a bowl, whisk the stock with the cornstarch. In a large skillet,
heat the oil. Add the garlic and cook over high heat until fragrant, 20
seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2
minutes. Add the stock and cook, stirring, until slightly thickened, 30
seconds. Remove the bok choy from the heat, season with salt and pepper
and serve.
Bacon Bok
Choy
Ingredients
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
1.Fry bacon in a large skillet over medium heat until crispy. Remove
bacon and drain the fat, reserving one tablespoon of the grease in the
skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook
and stir over medium heat until the onions are starting to be tender.
2.Add the bok choy, and place a lid on the pan. Let cook for 3 to 5
minutes. Remove the lid; cook and stir until the bok choy is tender but
still crunchy, about 2 minutes. Stir in the bacon, and season with salt.
Serve piping hot!
Hanoi Noodle Soup with
Bok Choy
This flavorful soup is a delicious and hearty meal
8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 cloves garlic peeled
½ cup fresh cilantro leaves
½ cup fresh mint leaves
2 whole chicken breasts, bone in
1-pound bok choy chopped (try the Napa cabbage)
¼ pound wide Vietnamese rice noodles
3 tablespoons chopped scallions
½ pound baby tatsoi
Tuong Ot Tao (Vietnamese hot sauce)
In a medium stockpot, bring chicken stock to a simmer over medium heat.
Add ginger, garlic, ¼ cup cilantro and mint leaves, and chicken. Simmer
until chicken is cooked through about 30 minutes. Remove chicken and
allow to cool. Tear each breast into about 6 pieces, discard bones.
Strain broth and return to pot over low heat. Add bok choy (or Napa) and
simmer 5-10 minutes.Soak noodles in hot water until softened, 5-10
minutes. Cook noodles in boiling water until tender, about 3 minutes.
Drain and rinse well with cold water. Divide noodles among 6 bowls. Add
chicken pieces, scallions, remaining mint and cilantro, and tatsoi. Pour
hot broth and bok choy over top. Serve with Tuong Ot Toi.
Bok Choy Stir
Fry with Roasted Peanuts
Bok Choy is like two vegetables in one-the crisp stems, the tender leaf,
serve with rice or noodles.
3 tablespoons raw peanuts
2 teaspoon roasted peanut oil
¼ teaspoon red pepper flakes
Salt
1 ½ pounds bok choy
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons minced ginger
2 tablespoons soy sauce
1 teaspoon cornstarch mixed with 3 tablespoons stock or stir fry or
water
1 teaspoon roasted peanut oil
Fry the peanuts in 2 teaspoons roast peanut oil until they are golden.
Chop with the pepper flakes and a few pinches salt and set aside. Slice
off the bok choy stems and cut them into 1-inch pieces. Leave the leaves
whole. St the wok over high heat and add the 2 tablespoons peanut oil
and roll it around the sides. When hot, add the garlic and ginger and
stir fry for 1 minute. Add the bok choy and a few pinches salt and stir
fry until wilted and glossy. Add the soy sauce and cornstarch and stir
fry 1-2 more minutes or until the leaves are shiny and glazed. Ad the
crushed peanuts, toss and serve.
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Green Jade Soup
4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock or 2 cubes vegetable bouillon dissolved in 6 cups
water
1 ½ tablespoons grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
1 ½ cups thinly sliced leeks or onions
2 cups chopped Napa cabbage, bok choy or kale
4 cups firmly packed rinsed, chopped fresh spinach or use the Tatsai
1 cake tofu, cut into ½ inch cubes
Place the shiitake mushrooms in a heatproof bowl, cover with the boiling
water, and set aside for about 10 minutes. Heat the stock or bouillon in
a large soup pot, when it comes to a boil, add the ginger, carrots,
leeks or onions, and cabbage. Lower the heat and simmer for about 10
minutes until the vegetables are tender. Drain the shiitake and add the
soaking liquid to the soup. Thinly slice the shiitake caps and stir them
into the soup along with the spinach and tofu. Cook for 5 minutes, add
salt to taste. Serve garnished with scallions and sesame oil if desired.
This soup is best when it’s just cooked. If you are preparing the soup
ahead of time don’t add the spinach until just before serving.
Stir Fried Bok Choy
in Garlic Oil
Serves 2 as main vegetable course
3 tablespoons peanut oil
1 teaspoon sea salt
3-4 cloves garlic, lightly crushed and peeled
1 ½ pounds bok choy cut into 1 inch pieces
Heat the wok over a high flame for 1 minute. Heat oil until very hot
(this will take just a few seconds; pass your hand over it to feel the
heat or look for a wisp of smoke) Add salt and garlic to flavor oil.
Remove garlic when it has browned. Add bok choy and stir-fry, working
smoothly and rabidly, keeping vegetables moving. Within a minuet taste a
piece to test doneness. It should be crisp but should not taste raw.
When ready transfer to a serving dish. Stir fried vegetables should
glisten with brilliant color; never let them fade in the wok.
Bok Choy with Beef
1 (1 pound) piece beef tenderloin
For Marinade:
2 tablespoons soy sauce
2 tablespoon sugar
1 tablespoon medium dry Sherry
1 ½ teaspoons Asian sesame oil
2 teaspoons cornstarch
For the Stir Fry:
1 ½ pound bok choy
2 tablespoons soy sauce
3 tablespoons medium-dry Sherry
1 teaspoon balsamic vinegar
1 ½ cups vegetable oil
1 tablespoon minced peeled fresh ginger
Cut beef crosswise (across the grain) into ¼ inch thick slices, then cut
slices into ½ inch wide strips
Make marinade and marinate meat-Stir together marinade ingredients in a
medium bowl until sugar is dissolved. Add beef, tossing to coat and
marinate 30 minutes to 1 hour.
Blanch Bok Choy-Separate Bok Choy into individual leaves and halve
crosswise, keeping stems and leaves separate. Cook steam in a large pot
of boiling water 15 seconds, then add leaves and cook 15 seconds more.
Drain in a colander, and then rinse with cold water to stop cooking and
drain well.
Fry Beef-Stir together soy sauce, Sherry, and vinegar. Heat vegetable
oil in a heavy skillet over moderate heat until a deep-fat thermometer
registers to 400 degrees. Add beef to hot oil with tongs (discard
marinade) and cook, stirring carefully, until slices separate, about 1
minute. Transfer beef with tongs to a colander and drain.
Stir fry beef and bok choy
Reserve 3 tablespoons oil from skillet and discard remainder. Heat
reserved oil in skillet over moderately high heat until hot but not
smoking, then stir fry garlic and ginger until fragrant, about 30
seconds. Add beef, soy mixture, and bok choy and stir fry until sauce is
simmering and mixture is just heated through, about 1 minute. Serve
immediately.
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Cauliflower, Dried Mushrooms & Bok Choy
from Vegetarian Cooking for Everyone by Deborah Madison
The Vegetables
5 large dried shiitake or Chinese Black mushrooms
2 cups cauliflower florets
2 carrots cut into julienne strips
Salt
1 bok choy leaves cut into ribbons
stems cut into thin strips
The aromatics
1 Tablespoon peanut oil
1 tablespoon chopped ginger
1 tablespoon minced garlic
1 cup chopped scallions, including a bit of greens
1 ½ tablespoons cornstarch stirred into 1/3 cup stock or water
2 teaspoons soy sauce
2 teaspoons dark sesame oil
1 teaspoon chili oil
¼ cup chopped cilantro
2 scallions, including most of the reens, cut diagonally
Cover the mushrooms with ½ cup warm water and let stand 20 minutes,
until softened. Reserve the water, discard the mushroom stems, and slice
the caps. Parboil the cauliflower and carrots separately in salted water
until barely tender. Drain and rinse in cold water. Assemble the
aromatics. Heat the wok, add the peanut oil and swirl it around the pan.
When hot, add the garlic, ginger, scallions and mushrooms. Stir fry for
2 minutes, and then add the cauliflower, carrots, and bok choy stems and
leaves. Season with a little salt, add the reserved mushroom water, and
simmer, covered for 3 minutes. Add the cornstarch mixture and simmer
until the liquid is thickened and the vegetable les are coated nicely.
Toss with the soy sauce, sesame and chili oils, and cilantro. Serve
garnished with the scallions.
Crepes
with Stir Fried Greens & Bok Choy
3 eggs
1-tablespoon dark sesame or toasted peanut oil
1-tablespoon vegetable oil, plus extra for the pan
1-cup water
¾ cup milk or soymilk
½ teaspoon salt
1-cup flour
1-bunch scallions
¼ cup black or white sesame seeds.
1 bunch Bok Choy
1-cup snow or snap peas
Sea salt
1 tablespoon roasted peanut oil
To make the crepes, combine the first 6 ingredients I a blender on high
speed. Add the flour, blend again for 10 seconds. Pour the batter into a
bowl and set aside to rest. Trim and wash the scallions, including an
inch or more of the greens. Slice them very, very thinly on the
diagonal. Toast the sesame seeds and set them aside. Preheat the oven to
250 F. Heat a 9-inch nonstick pan (about 7 inches at the base) with a
little vegetable oil. Spread it around with a paper towel. When the pan
is hot, add 1/3-cup batter and swirl it around the pan. Scatter some
scallions and sesame seeds over the top and cook until golden on the
bottom, about one minute. Loosen the crepe, flip it over, and cook the
other side until it is dry, then slide it onto a plate. Continue making
crepes until all the batter is used, stacking them on top of one
another. If a crêpe sticks, wipe out the pan before going on to the
next. Wrap the crepes in foil and put them in the preheated oven when
you start the vegetables. Cut the bok choy lengthwise into quarters, or
sixths if they are on the plump side. Silver the peas on the diagonal
and wash the pea greens. Bring a wide nonstick skillet of water to a
simmer; add salt and the bok choy. Simmer for 2 minutes, then drain.
(This can be done ahead of time, but if so, rinse the bok choy to keep
it from cooking as it cooks.) Return the skillet to the stove and turn
the heat to high. Add the peanut oil, swirl it around the pan, and add
the vegetables. Stir-fry until tender-crisp and bright green. Season
with salt and turn into a serving dish. Present the crepes in a stick,
the greens in a dish, and let each person assemble his or her own. Or
place an open crêpe (sesame side facing up) on a plate, with some of the
vegetable in the middle. This is a very pretty presentation. From Local
Flavors by Deborah Madison