Archive for the 'Bok Choi' Category

Bok Choy with Garlic and Ginger

Monday, February 6th, 2017
Adapted from steamykitchen.com
1 1/2 pounds bok choy, baby bok choy, pak choi or joi choi.
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

 

Okonomiyaki (Japanese fritters)

Sunday, March 24th, 2013

Philippe, Tucson CSA

Fritters are a great way to use up vegetables that are lingering in your refrigerator.  Your can shred or grate just about any vegetables, including greens, mix them with flour and eggs, and turn them into delicious fritters.  The following recipe is the Japanese version of our pan-fried fritters.

Okonomiyaki is traditional Japanese dish typically made from flour, eggs and shredded cabbage, with added vegetables and sometimes fish or meats. It is often compared to an omelet or a pancake and is sometimes referred to as Japanese pizza. I find it to be more like fritters or frittata.  It is a very easy and versatile dish and there are infinite ways to make it.  The following recipe is by no means authentic, it’s just how I make it.  I usually make it with whatever ingredients I have on hand. It has no seasoning other then the sauce but it is nevertheless packed with fresh flavors.  However, if you want it to have an extra kick you can add black pepper, chile flakes or herbs.

The base:
1 cup all-purpose flour
1 cup water, stock, or dashi
2 eggs
½ cabbage, shredded.  You can also use bok choi, napa cabbage, or any winter greens
1 tablespoon olive oil

Other optional ingredients – add 2-3 cups of a combination of two or more of the following: chopped green onions, bacon, ham, thin slices of pork or beef (pre-cooked/sautéed), fish, shrimp, chopped greens, sliced mushrooms, nori flakes (dried seaweed), corn, grated carrots, green beans, grated summer squash, grated sweet potatoes, grated turnips, … grated anything really.

Toppings:
Mayonnaise
Okonomiyaki sauce, soy sauce or Worcester sauce

1. In a large bowl, mix the flour, eggs and water or stock. Add the cabbage and the other ingredients. Mix gently until everything is well coated with the batter .

2. Heat oil to medium hot in a large skillet. Pour the mixture in a large skillet and press it down with a spatula. I try to make it about 1/4 inch thick. Cover and cook for 5 minutes. Flip (I usually slide in on plate, cover with another plate, flip it and slide it back in the skillet) and cook for another 5 minutes.

3. Slide onto a large plate, cut in wedges, brush wedges with some mayo, sprinkle some sauce on them, and enjoy.

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

Bok Choy Risotto with Lemon

Sunday, January 24th, 2010

Lorraine Glazar, Tucson CSA

Serves 3-4 as a main dish, 4-5 as a side dish.

This recipe would work well also with rapini or Swiss chard, any vegetable that has a harder stalk than leaf.

4 cups vegetable or chicken stock
2 tablespoons olive oil
1/2 pound bok choy
1/4 large red onion
1 cup Arborio rice
1/4 cup dry white wine or vermouth
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 red bell pepper, chopped or finely sliced
1 cup freshly grated Parmesan cheese
Grated zest of one large lemon
1 tablespoon butter
Freshly ground black pepper to taste

Place the stock in a small saucepan and bring to a bare simmer.  Meanwhile, heat the olive oil in a large saucepan over medium to low heat.

With bok choy bundled together, cut the stalks into 1/4 inch slices.  Add the cut up stalks to the olive oil, and sauté, stirring occasionally for a minute or so, while you chop the onion.  Add the onion to the pan, and sauté another couple of minutes until softened.

Meanwhile, cut the remaining leafy part of the bok choy crosswise at intervals of about an inch and set aside.

To the bok choy and onions in the pan, add the rice and stir until all the grains are coated with the oil, about 1 minute.  Add the wine and the lemon juice and simmer, stirring, until liquid is absorbed; then ladle in about a cup of the simmering stock.

Add the salt and cook at a simmer, stirring frequently, until the rice has absorbed almost all the liquid…  Add the cutup leafy bok choy greens and another 1/2 cup or so of stock, and continue to simmer.  Stir frequently and add more stock, about 1/2 cup at a time, each time the rice has absorbed almost all the liquid and is threatening to stick. When the rice is ready, it will be creamy and a little soupy—this should take about 20-30 minutes.

Just before serving, stir in the red bell pepper slices, grated cheese, lemon zest, butter and pepper to taste.  Add more salt if necessary.  Serve immediately.

Asian Slaw

Wednesday, April 1st, 2009

Sara Jones, Tucson CSA

You can serve this dish as a cold salad over lettuce, or cook all the ingredients together with noodles for a meal, adding tofu or cooked shredded chicken, if you like.

Salad
¼ head purple or green cabbage, shredded
1 head bok choi, shredded
3 carrots, shredded
3-4 green onions, sliced
1 orange (or other citrus) sliced into segments

Mix vegetables and toss together with one of the following dressings:

Peanut Ginger Dressing
2 tablespoons peanut butter
1 inch piece fresh ginger, grated
¼ cup orange juice
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Sesame Soy Dressing
1/8 teaspoon dry mustard
1 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon toasted sesame oil
1 teaspoon chili sauce

Pinto Beans & Bok Choi Greens

Monday, December 22nd, 2008

Laurel Lacher, Tucson CSA

This is a good way to eat bok choi-style greens.

1 or 2 bunches washed and chopped bok choi-style greens
Cooked pinto beans

Sauté greens in a little peanut oil and sesame oil and season to
taste with soy sauce. Serve in a bowl over warm pinto beans and
top with a little grated cheese.

Stir Fried Pak (Bok) Choi

Saturday, December 22nd, 2007

Lorraine Glazar, Tucson CSA

1 and ½ teaspoon oil (canola or peanut)
Few drops toasted sesame oil
1 quarter-sized piece fresh ginger, cut into julienne sticks
1 clove fresh garlic peeled and cut into thin slices or julienne sticks
1 bunch or bag Pak Choi leaves, or Pak Choi on the stem base, cut lengthwise into four to six pieces each
1/2 teaspoon rice wine vinegar
Drizzle of tamari or soy sauce, to taste *

Heat oils over medium heat in a 10 inch frying pan or wok until it is very hot, about 2-3 minutes. Put in ginger, garlic and Pak Choi and stir vigorously with a wooden spoon or paddle to circulate the greens. When the greens are cooked through but the stalks are still crispy, add the rice wine vinegar and the tamari or soy sauce. Cook for one more minute and serve.

* You may substitute salt for the tamari.

Japanese Hot Pot

Saturday, December 1st, 2007

Sara Jones, Tucson CSA

If you have chicken or vegetable broth, you can use that as a base for the soup. If you don’t, just use water, the miso will provide enough flavor. Instead of tofu, you can use very thin slices of beef, added at the last minute with the herbs.

About 2 quarts stock or water
1 head bok choi, roughly chopped
½ block firm tofu, chopped into squares
1 handful sliced mushrooms
1 handful rice vermicelli
1 bunch green onions, sliced
½ bunch shungiku, roughly chopped
2 + tablespoons miso paste

Bring stock or water to a boil and add mushroom, thick
bok choi stems and noodles.

Cook until noodles are almost tender then add tofu, bok choi leaves, green onion and shungiku.

Remove pot from heat.

Thin miso paste with one cup of water, then stir into soup. Taste for flavor and add more miso if necessary.

Winter Greens Lasagna or Pasta

Monday, July 24th, 2006

(what to do with the wilting winter greens) (Laura)

Saute garlic and pine nuts in olive oil, add greens and lightly saute with lid on pan to conserve heat and steam.
I added some white wine, which made them really tasty.

Saute your greens in some olive oil and garlic until wilted.

In a separate pan, make a bechamel cheese sauce (Joy of Cooking has an easy and basic recipe).  Basically, you melt a quarter stick of butter in a pan, add a tablespoon of flour and a cup of milk (slowly) while stirring. Add a small, clove-studded
onion (or an onion plus a bit of ground cloves). Simmer while stirring for 5-10 minutes.  Then you add cheese until you like the consistency. I used a little ricotta, goat cheese, and parmesan.  You can use olive oil rather than butter.

For the lasagna, toss the sauce and the sauteed greens together and layer between dry lasagna noodles and put in the oven. My lasagna was an utter failure because I tried to boil the noodles first. In case of failure, try…

Winter green pasta!
Toss the greens with your favorite pasta noodle and pour sauce over them.

The mustard greens are SUPER tasty with the cheese sauce. Trader Joe’s has really cheap fancy cheeses – especially the goat ones.


+