bok choy

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Garlicky Bok Choy – so very simple.

  • 1Tbs olive oil (or coconut, peanut, sesame, butter, bacon grease… whatever you’re into)
  • 2 cloves of garlic, chopped
  • 1 shallot, chopped (or use a scallion from this week’s share!)
  • 1 lb bok choy, rinsed and cut into 3-4” pieces
  • 1 Tbs soy sauce

Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot/scallion and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

Asian Slaw – this works well served as a cold salad over lettuce, or cooked together with noodles or rice, adding tofu or cooked shredded chicken. This recipe is from the Tucson Area CSA recipe collection.

  • 1 head bok choy, shredded
  • ¼ head purple or green cabbage, 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 Tbs peanut butter
  • 1” piece fresh ginger, grated
  • ¼ cup orange juice
  • 1 Tbs rice wine vinegar
  • 1 Tbs soy sauce

Sesame Soy Dressing

  • 1/8 teaspoon dry mustard
  • 1 tsp sugar
  • 1 Tbs rice wine vinegar
  • 1 Tbs soy sauce
  • 1 Tbs oil
  • 1 tsp toasted sesame oil
  • 1 tsp chili sauce

Thai Charred Bok Choy with Pickled Radish This is a recipe from our most favorite restaurant in the whole wide world, Mu Du Noodles. Serves 1 or 2 as an appetizer, with extra Radish Brine and Thai Chile Sauce.

  • 3 baby bok choy
  • 2 tablespoons rice bran or grapeseed oil
  • 1 bunch red radish
  • Salt and pepper

Radish brine

  • 3 cups white vinegar
  • 2¼ cups water
  • 1/3 cups sugar
  • 3 tablespoons salt

Thai chile sauce 

  • ½ cup fish sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 2 tablespoons lime juice
  • ¼ cup sugar
  • 1 teaspoon garlic
  • 2 Thai chiles
  • 2 cilantro stems

Clean any outer leaves and stem of bok choy and quarter. In a mixing bowl, coat bok choy with oil and desired amount of salt and pepper. Place on medium high heat and grill and char until root end of the bok choy is tender. Remove from heat.

Slice radish thin with knife or mandolin and place to the side in a heat-safe container. Place all ingredients of Radish Brine in a pot on stove and bring to a boil. Once liquid boils, pour over sliced radish and allow it to sit at room temperature and pickle for at least an hour. Pickled radish may be stored in refrigerator after an hour.

For Thai Chile Sauce, place garlic, chiles and cilantro stems in mortar and pestle and grind into paste. Add paste to remaining ingredients in a mixing bowl and whisk.

For final dish, toss charred bok choy in Thai Chile Sauce. Transfer to serving dish and garnish with pickled radish. You may also garnish with chopped cilantro and sesame seeds if desired.

COOK’S NOTE: This simple dish is tasty and light. You can also use the Radish Brine on other summer vegetables such as carrots, cabbage, daikon, etc. Recipe by Michael Patrick McCann, Mu Du Noodles, Santa Fe as published in the Albuquerque Journal (7/1/2015).

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