Bok Choy
Sautéed Baby Bok Choy
New York Times Magazine
1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
4. Remove to a warmed platter and drizzle with sesame oil. Serves 4.
Stir-Fried Bok Choy and Cabbage
Gourmet Magazine, May 2009
Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with ssoy saudce, sesame oil and sprinkled with sesame seeds.
HERE are some great Bok Choy Recipes from Martha Stewart
Snake Alley Noodles with Bok Choy
Last week at Farmers Market, Kim came by to get some bok choy and told us about a great recipe. Today, she stopped by with the recipe (below) and her suggestions on how to make it so so so much better. Here is the recipe along with Kim’s notes at the end. ENJOY!
Meanwhile, combine soy sauce, sherry, cornstarch and 1 cup water.
Stir-fry pork with ginger, garlic and red pepper in hot wok or large skillet over medium heat, until pork is cooked.
Add green onions; stir-fry 1 minute. Add soy sauce mixture; cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through.
Pour over noodles and toss to combine.
To make it even better, Kim says….
Double the sauce.
Use 1 pound of pasta
Add: Red Pepper, Bok Choy, Bean Sprouts, Snow Peas
PROVENCAL BOK CHOY
From Gourmet | July 2009
A new - and exciting - way to prepare bok choy!
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, finely chopped
• 2 teaspoon chopped thyme
• 1 bay leaf
• 1 teaspoon of orange zest
• 3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
• 1 pound tomatoes (3 medium), chopped
• 1/3 cup Kalamata olives, pitted and chopped
• 1/2 cup coarsely chopped parsley
Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley. Serve over rice or even pasta.
STIR FRY BABY BOK CHOY
From Epicurious - July 2008, by Chef Shirley Cheng
• 1 1/2 pounds baby bok choy
• 2 tablespoons peanut oil
• 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
• 2 scallions (white and green parts), thinly sliced
• 4 cloves garlic, thinly sliced
• 1 teaspoon coarse sea or kosher salt
• 1 teaspoon sugar
• 1/8 teaspoon ground white pepper
Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.
New York Times Magazine
- 2 tablespoons neutral cooking oil, like canola
- 2 garlic cloves, peeled and minced
- 1 ½-inch piece ginger root, peeled and minced
- ¼ teaspoon red-pepper flakes, or to taste
- 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
- 1 tablespoon soy sauce
- 1 tablespoon chicken stock or water
- Toasted sesame oil for drizzling
1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
4. Remove to a warmed platter and drizzle with sesame oil. Serves 4.
Stir-Fried Bok Choy and Cabbage
Gourmet Magazine, May 2009
- 1 pound bok choy (white or purple - or a mix)
- 3 tablespoons vegetable oil
- 3 garlic cloves, finely chopped
- 1 pound Savoy or Napa cabbage, cored and thinly sliced
- 1/2 teaspoon Asian sesame oil
- 1 teaspoon sesame seeds, toasted
- 1 teaspoon soy sauce or tamari
- Salt and pepper to taste
Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with ssoy saudce, sesame oil and sprinkled with sesame seeds.
HERE are some great Bok Choy Recipes from Martha Stewart
Snake Alley Noodles with Bok Choy
Last week at Farmers Market, Kim came by to get some bok choy and told us about a great recipe. Today, she stopped by with the recipe (below) and her suggestions on how to make it so so so much better. Here is the recipe along with Kim’s notes at the end. ENJOY!
- 3/4 pound uncooked spaghetti
- 1/4 cup Soy Sauce
- 2 tablespoons dry sherry
- 4 teaspoons cornstarch
- 1 pound ground pork
- 1 tablespoon minced fresh ginger root
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 3/4 cup chopped green onions and tops
- 1/2 pound cooked baby shrimp, rinsed and drained
Meanwhile, combine soy sauce, sherry, cornstarch and 1 cup water.
Stir-fry pork with ginger, garlic and red pepper in hot wok or large skillet over medium heat, until pork is cooked.
Add green onions; stir-fry 1 minute. Add soy sauce mixture; cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through.
Pour over noodles and toss to combine.
To make it even better, Kim says….
Double the sauce.
Use 1 pound of pasta
Add: Red Pepper, Bok Choy, Bean Sprouts, Snow Peas
PROVENCAL BOK CHOY
From Gourmet | July 2009
A new - and exciting - way to prepare bok choy!
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, finely chopped
• 2 teaspoon chopped thyme
• 1 bay leaf
• 1 teaspoon of orange zest
• 3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
• 1 pound tomatoes (3 medium), chopped
• 1/3 cup Kalamata olives, pitted and chopped
• 1/2 cup coarsely chopped parsley
Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley. Serve over rice or even pasta.
STIR FRY BABY BOK CHOY
From Epicurious - July 2008, by Chef Shirley Cheng
• 1 1/2 pounds baby bok choy
• 2 tablespoons peanut oil
• 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
• 2 scallions (white and green parts), thinly sliced
• 4 cloves garlic, thinly sliced
• 1 teaspoon coarse sea or kosher salt
• 1 teaspoon sugar
• 1/8 teaspoon ground white pepper
Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.
