We are the clay, you are the potter; we are all the work of your hand. ~Isaiah 64:8

Monday, May 19, 2008

Seasonal cooking: Spring - Bok Choy

My local produce co-op is getting in gobs of bok choy! I picked up about 4 heads of it this weekend with NO IDEA what to do with it. After a quick internet search I found a few interesting recipes.

Tonight we had Bok Choy and Chicken Stir-Fry. It was REALLY good, so give this a try if you like chinese stirf-ry. Also, it was a breeze to fix (and QUICK).

Bok Choy and Chicken Stir-Fry
1 lg bok choy
1 1/2 lbs chicken tenderloins
3 -8 garlic cloves, minced (depending on your taste) - I didn't have any so, I used garlic powder
1/4 c dry cooking sherry
1/4 c soy sauce
2-3 T oil (I used sesame oil) (just enough to coat the bottom of the pan)

Wash bok choy very well. Slice across leaf at about 1/2 inch intervals. Discard the bottom when you get to the part with no green on it. (You could save that part for stock veggies.) Chop the chicken into 1/2 to 1 inch chunks. Heat oil in pan (wok or large fry pan with high sides) over medium heat. When oil is hot, add garlic. Saute for a few seconds, then add chicken. Saute until slightly browned all over (no pink showing on the outside.) Add bok choy and stir-fry just until wilted. Add soy sauce and sherry. Cover and cook until chicken is done. Serve over steamed white rice.


Here are some more recipes I plan to try this week with the rest of my Bok Choy:

Broccoli & Bok Choy Salad
2 pkgs ramen noddles (chicken-flavor), crushed
1 head broccoli, cut into bite-sized pieces
1 head bok choy, cut into bite-sized pieces
4 green onions, chopped
1 C sunflower seeds (shelled)
1/2 C red wine vinegar
1/2 C olive oil
1/2 C granulated white sugar
1 T soy sauce

In a large salad bowl, combine broccoli, bok choy, crushed noodles, and green onions. In seperate bowl, whisk together sugar, oil, vinegar, soy sauce and chicken soup seasoning mixes. Pour dressing over salad and toss to evenly coat. Sprinkle sunflower seeds on top. Toss salad to mix thoroughly. Refrigerate 30 minutes to 1 hour before serving.


Sesame Salmon Fillets and Bok Choy
1 c sesame seeds
1 T ginger root, grated
1 T cracked black peppercorns
1/2 tsp salt
1 egg
1 1/2 lbs of filleted salmon
1 T vegetable oil
4 C thinly sliced bok choy
1/2 sweet red pepper, diced
1 tsp rice vinegar
1 tsp soy sauce
1 tsp sesame oil

In a shallow dish, combine sesame seeds, grated ginger, peppercorns, and salt. In another dish, lightly beat egg. Dip each salmon fillet into egg, letting excess drip off. Gently press into sesame mixture, turning to coat. In large nonstick skillet, heat vegetable oil over medium high heat; cook salmon, turning once, for 4-8 minutes until golden. Transfer to plate. Wipe out skillet. Add bok choy, red pepper, vinegar, soy sauce, and sesame oil to pan; cook, stirring often, for about 3 minutes or until bok choy is wilted. Arrange salmon over bok choy; cover and cook for 3- 4 minutes or util fish flakes easily when tested with fork.

I'll probably get more bok choy in my next batch of produce, so any other recipes or uses you might recommend?

2 comments:

DebD said...

Yum! These recipes look excellent!

Thanks.

marigold said...

MMmmm, I heart bok choy. Anything stir fried, add some peanut butter and chicken for a fun dish. Thanks!