Bok Choy is sometimes referred to as chinese cabbage. It is delightful both raw and cooked. The stems are succulent and crispy and the leaves are generally a dark green. You can eat both the stems and the leaves. Very high in vitamin A.
QUICK IDEAS: boil in water to make a soup broth; chop finely into a salad as the stems add a crunchy texture; cook lightly with some soy sauce for a easy side dish.
Chicken Tacos with Bok Choy and Radish Slaw: serves 4
From Dishing Up the Dirt
2 tablespoons oil
zest and juice of 1 lime
1/4 cup low sodium tamari sauce (or soy sauce)
2 teaspoons honey
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh cilantro, roughly chopped
1 (2 inch) piece fresh ginger, minced
2 chicken breasts, cut into roughly 1 inch chunks
2 Tablespoons peanut oil
Bok Choy & Radish Slaw:
1 medium sized head of bok choy, stems and leaves very thinly sliced
1 bunch of radishes, greens removed (save for another use) and very thinly sliced
1/4 cup peanut oil
2 tablespoons low sodium tamari (or soy sauce)
juice and zest from 1/2 a lime
1 Tablespoons toasted sesame oil
1 Tablespoon honey
1 teaspoon freshly grated ginger
1 clove of garlic, minced
peanut oil for frying
8 corn tortillas
fresh cilantro for serving
1) To make the chicken, combine all the ingredients except the peanut oil in a medium bowl and let the chicken marinate at room temperature for about 25 minutes (you can also marinate the chicken in the fridge overnight)
2) While the chicken marinates prepare the slaw. Toss the thinly sliced bok choy and raidshes in a large bowl. In a smaller bowl whisk together the remaining ingreidents. Pour the dressing over the bok choy and raidshes and toss until well combine.
3) Heat the peanut oil in a large skillet over medium heat. Remove the chicken from the marinade and cook for about 3-5 minutes per side or until the chicken is no longer pink on the inside. Remove from the heat and set aside.
4) Wipe out the pan the chicken was cooked in and heat the remaining peanut oil over medium hight heat. Fry each tortilla for about 1 minute per side or until lightly browned and crisp.
5) Divide chicken between fried tortillas and top with the bok choy and radish slaw and a few sprigs of fresh cilantro.
from Moosewood Restaurant
4 dried shiitake mushrooms
1 1/2 boiling water
2 mediums carrots, sliced diagonally into 1/4-inch-thick rounds (about 1 cup)
4 cups vegetable stock or water
2 TB red miso (or just 4 tablespoons of 1 kind)
2 TB light miso
1 cake tofu
crumbled toasted nori (optional)
1) Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes.
2) In a soup pot, cover the carrots with 3 1/2 cups of the stock or water and bring to a boil. Lower the heat and simmer for about 10 minutes ,until the carrots are crisp-tender.
3) Drain the shiitake and add their soaking liquid to the carrots and stock. Slice the shiitake caps into thin strips and add them to the soup. Stir in greens and continue to simmer for about 5 minutes, until they are just tender or wilted.
4) In a small bowl, blend both misos with the remaining 1/2 cup of stock. Cut the tofu into 1/2-inch cubes. Stir the miso mixture into the soup, add the tofu, and heat gently. Be careful not to let the soup boil. Garnish the soup with scallions, and with nori flakes if you wish.
Garlic Ginger Bok Choy
1 ¼ pounds bok choy
1 tablespoon fish sauce (you can substitute tamari or soy sauce if you don't have this)
1 tablespoon honey
1 tablespoon toasted sesame oil
1 tablespoon arrowroot powder (to thicken)
2 tablespoons olive oil
½ teaspoon celtic sea salt
10 scallions, finely sliced
2 large cloves garlic, thinly sliced
1 ½ inch piece ginger, thinly sliced
1) Slice bottoms off bok choy
2) Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
3) In a small bowl, combine fish sauce, honey, sesame oil and arrowroot
4) Make a paste-like slurry dissolving the arrowroot
5) Heat olive oil in a large skillet over medium heat
6) When oil is hot, add bok choy and salt
7) Cook, tossing frequently with metal tongs until slightly wilted
8) Add scallions, ginger and garlic and stir constantly until fragrant
9) Stir in sauce and quickly mix with vegetables, until thickened
10) Serve right away, while hot
Stir-Fried Bok Choy: Makes 2 servings
1 tablespoon olive oil
1 cloves garlic, minced
1 tablespoon minced fresh ginger (or less depending on your love of ginger)
2 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
1) Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute.
2) Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
3) Season, to taste, with salt and black pepper.
Bok Choy with Cashews: Serves 4
2 Tbsp olive oil
1 cup scallions, including green ends (onions work, too)
3 cloves garlic, chopped
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
1/2 cup chopped, roasted, salted cashews
1) Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3) Gently mix in cashews.
Chicken and Bok Choy Stir-Fry: Serves 4 to 6
From Recipes from the Root Cellar
Chicken and Marinade-
2 chicken breasts
4 garlic cloves, minced
1 (1/2-inch) piece fresh ginger peeled and minced
3 tablespoons Chinese rice wine or dry sherry
1 teaspoons sesame oil
1 teaspoon salt
1 teaspoon sugar
2 tablespoons cornstarch (or arrowroot powder will work)
3 tablespoons peanut, sunflower, or canola oil
1 onion, halved and very thinly slivered (sliced vertically)
8 cups sliced bok choy or a combination with napa cabbage
1 tablespoon soy sauce
2 cups sprouts
1 (2-inch) piece daikon radish, peeled and thinly sliced
2 cups chicken broth
2 tablespoons cornstarch dissolved in 2 tablespoons water or arrowroot powder or flour will help thicken the dish if you don’t want to use cornstarch
Hot cooked white rice, for serving
1) Turn each chicken breast on its side and cut into very thin slices. Cut the slices into bite-size pieces. Combine the chicken, garlic, ginger, wine, sesame oil, salt, and sugar in a medium bowl. Toss to coat. Add the cornstarch and mix well. Set aside to marinate for at least 20 minutes or cover and refrigerate for 2 hours.
2) Heat a large wok or pan over high heat. Add 2 tablespoons of the peanut oil and swirl in the hot wok. Add the chicken mixture and stir-fry until the chicken is cooked through, about 5 minutes. Scrape the chicken out of the wok and keep warm.
3) Wipe out the wok. Heat the remaining 1 tablespoon of oil over high heat. Add the onion and stir fry until limp, about 2 minutes. Add the cabbage and soy sauce and stir-fry until the cabbage is barely tender, about 4 minutes. Add the sprouts and daikon and stir-fry for 1 minute.
4) Return the chicken to the wok, along with the broth. Stir-fry for 2 minutes longer to heat everything through. Add the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Serve at once over hot rice.
Bok Choy in Coconut Milk: Serves 2
1 big bok choy, leaves and stems roughly chopped
1 small onion, sliced
1 tsp garlic, minced
1 tbsp red chilli paste
2 cups coconut milk
salt, to taste
1)Add the bok choy stems, onions, garlic and chili paste to the coconut milk in a deep pan and bring to boil over medium heat, stirring occasionally.
2) Add bok choy leaves, season with salt to taste and turn off the heat. Cover the pan and let sit for a few minutes until the leaves have wilted.