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Bok Choy With Garlic

Bacon Bok Choy

Hanoi Noodle Soup with Bok Choy

Bok Choy Stir Fry with Roasted Peanuts

Green Jade Soup

Stir Fried Bok Choy in Garlic Oil

Bok Choy with Beef

Cauliflower, Dried Mushrooms & Bok Choy

Crepes with Stir Fried Greens & Bok Choy

Bok Choy with Black Beans

Wonton Soup with Greens

Bok Choy-Apple Slaw


Bok Choy With Garlic:
1/2 cup(s) chicken stock or broth
2 teaspoon(s) cornstarch
1 tablespoon(s) vegetable oil
2 clove(s) garlic, minced
2 pound(s) bok choy stems cut to 1-inch lengths, leafy tops about about 4 inches long.
Salt and freshly ground pepper
1. In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.

Bacon Bok Choy
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
1.Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
2.Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

Hanoi Noodle Soup with Bok Choy
This flavorful soup is a delicious and hearty meal
8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 cloves garlic peeled
½ cup fresh cilantro leaves
½ cup fresh mint leaves
2 whole chicken breasts, bone in
1-pound bok choy chopped (try the Napa cabbage)
¼ pound wide Vietnamese rice noodles
3 tablespoons chopped scallions
½ pound baby tatsoi
Tuong Ot Tao (Vietnamese hot sauce)
In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, ¼ cup cilantro and mint leaves, and chicken. Simmer until chicken is cooked through about 30 minutes. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy (or Napa) and simmer 5-10 minutes.Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water. Divide noodles among 6 bowls. Add chicken pieces, scallions, remaining mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

Bok Choy Stir Fry with Roasted Peanuts
Bok Choy is like two vegetables in one-the crisp stems, the tender leaf, serve with rice or noodles.
3 tablespoons raw peanuts
2 teaspoon roasted peanut oil
¼ teaspoon red pepper flakes
1 ½ pounds bok choy
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons minced ginger
2 tablespoons soy sauce
1 teaspoon cornstarch mixed with 3 tablespoons stock or stir fry or water
1 teaspoon roasted peanut oil
Fry the peanuts in 2 teaspoons roast peanut oil until they are golden. Chop with the pepper flakes and a few pinches salt and set aside. Slice off the bok choy stems and cut them into 1-inch pieces. Leave the leaves whole. St the wok over high heat and add the 2 tablespoons peanut oil and roll it around the sides. When hot, add the garlic and ginger and stir fry for 1 minute. Add the bok choy and a few pinches salt and stir fry until wilted and glossy. Add the soy sauce and cornstarch and stir fry 1-2 more minutes or until the leaves are shiny and glazed. Ad the crushed peanuts, toss and serve.


Green Jade Soup
4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock or 2 cubes vegetable bouillon dissolved in 6 cups water
1 ½ tablespoons grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
1 ½ cups thinly sliced leeks or onions
2 cups chopped Napa cabbage, bok choy or kale
4 cups firmly packed rinsed, chopped fresh spinach or use the Tatsai
1 cake tofu, cut into ½ inch cubes
Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes. Heat the stock or bouillon in a large soup pot, when it comes to a boil, add the ginger, carrots, leeks or onions, and cabbage. Lower the heat and simmer for about 10 minutes until the vegetables are tender. Drain the shiitake and add the soaking liquid to the soup. Thinly slice the shiitake caps and stir them into the soup along with the spinach and tofu. Cook for 5 minutes, add salt to taste. Serve garnished with scallions and sesame oil if desired. This soup is best when it’s just cooked. If you are preparing the soup ahead of time don’t add the spinach until just before serving.

Stir Fried Bok Choy in Garlic Oil
Serves 2 as main vegetable course
3 tablespoons peanut oil
1 teaspoon sea salt
3-4 cloves garlic, lightly crushed and peeled
1 ½ pounds bok choy cut into 1 inch pieces
Heat the wok over a high flame for 1 minute. Heat oil until very hot (this will take just a few seconds; pass your hand over it to feel the heat or look for a wisp of smoke) Add salt and garlic to flavor oil. Remove garlic when it has browned. Add bok choy and stir-fry, working smoothly and rabidly, keeping vegetables moving. Within a minuet taste a piece to test doneness. It should be crisp but should not taste raw. When ready transfer to a serving dish. Stir fried vegetables should glisten with brilliant color; never let them fade in the wok.

Bok Choy with Beef
1 (1 pound) piece beef tenderloin
For Marinade:
2 tablespoons soy sauce
2 tablespoon sugar
1 tablespoon medium dry Sherry
1 ½ teaspoons Asian sesame oil
2 teaspoons cornstarch
For the Stir Fry:
1 ½ pound bok choy
2 tablespoons soy sauce
3 tablespoons medium-dry Sherry
1 teaspoon balsamic vinegar
1 ½ cups vegetable oil
1 tablespoon minced peeled fresh ginger
Cut beef crosswise (across the grain) into ¼ inch thick slices, then cut slices into ½ inch wide strips
Make marinade and marinate meat-Stir together marinade ingredients in a medium bowl until sugar is dissolved. Add beef, tossing to coat and marinate 30 minutes to 1 hour.
Blanch Bok Choy-Separate Bok Choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook steam in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, and then rinse with cold water to stop cooking and drain well.
Fry Beef-Stir together soy sauce, Sherry, and vinegar. Heat vegetable oil in a heavy skillet over moderate heat until a deep-fat thermometer registers to 400 degrees. Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
Stir fry beef and bok choy
Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.


Cauliflower, Dried Mushrooms & Bok Choy
from Vegetarian Cooking for Everyone by Deborah Madison
The Vegetables
5 large dried shiitake or Chinese Black mushrooms
2 cups cauliflower florets
2 carrots cut into julienne strips
1 bok choy leaves cut into ribbons
stems cut into thin strips
The aromatics
1 Tablespoon peanut oil
1 tablespoon chopped ginger
1 tablespoon minced garlic
1 cup chopped scallions, including a bit of greens
1 ½ tablespoons cornstarch stirred into 1/3 cup stock or water
2 teaspoons soy sauce
2 teaspoons dark sesame oil
1 teaspoon chili oil
¼ cup chopped cilantro
2 scallions, including most of the reens, cut diagonally
Cover the mushrooms with ½ cup warm water and let stand 20 minutes, until softened. Reserve the water, discard the mushroom stems, and slice the caps. Parboil the cauliflower and carrots separately in salted water until barely tender. Drain and rinse in cold water. Assemble the aromatics. Heat the wok, add the peanut oil and swirl it around the pan. When hot, add the garlic, ginger, scallions and mushrooms. Stir fry for 2 minutes, and then add the cauliflower, carrots, and bok choy stems and leaves. Season with a little salt, add the reserved mushroom water, and simmer, covered for 3 minutes. Add the cornstarch mixture and simmer until the liquid is thickened and the vegetable les are coated nicely. Toss with the soy sauce, sesame and chili oils, and cilantro. Serve garnished with the scallions.

Crepes with Stir Fried Greens & Bok Choy
3 eggs
1-tablespoon dark sesame or toasted peanut oil
1-tablespoon vegetable oil, plus extra for the pan
1-cup water
¾ cup milk or soymilk
½ teaspoon salt
1-cup flour
1-bunch scallions
¼ cup black or white sesame seeds.
1 bunch Bok Choy
1-cup snow or snap peas
Sea salt
1 tablespoon roasted peanut oil
To make the crepes, combine the first 6 ingredients I a blender on high speed. Add the flour, blend again for 10 seconds. Pour the batter into a bowl and set aside to rest. Trim and wash the scallions, including an inch or more of the greens. Slice them very, very thinly on the diagonal. Toast the sesame seeds and set them aside. Preheat the oven to 250 F. Heat a 9-inch nonstick pan (about 7 inches at the base) with a little vegetable oil. Spread it around with a paper towel. When the pan is hot, add 1/3-cup batter and swirl it around the pan. Scatter some scallions and sesame seeds over the top and cook until golden on the bottom, about one minute. Loosen the crepe, flip it over, and cook the other side until it is dry, then slide it onto a plate. Continue making crepes until all the batter is used, stacking them on top of one another. If a crêpe sticks, wipe out the pan before going on to the next. Wrap the crepes in foil and put them in the preheated oven when you start the vegetables. Cut the bok choy lengthwise into quarters, or sixths if they are on the plump side. Silver the peas on the diagonal and wash the pea greens. Bring a wide nonstick skillet of water to a simmer; add salt and the bok choy. Simmer for 2 minutes, then drain. (This can be done ahead of time, but if so, rinse the bok choy to keep it from cooking as it cooks.) Return the skillet to the stove and turn the heat to high. Add the peanut oil, swirl it around the pan, and add the vegetables. Stir-fry until tender-crisp and bright green. Season with salt and turn into a serving dish. Present the crepes in a stick, the greens in a dish, and let each person assemble his or her own. Or place an open crêpe (sesame side facing up) on a plate, with some of the vegetable in the middle. This is a very pretty presentation. From Local Flavors by Deborah Madison


Bok Choy with Black Beans
Add some Baked or Deep Fried Tofu along with the greens for extra heft: In the Basic Bok Choy recipe while cooking the stems soak 1 tablespoon fermented black beans in 2 tablespoon sherry, Shaoxing wine or water. When the greens are tender stir in the beans and their liquid, along with 2 teaspoons minced garlic and 1 teaspoon minced ginger. Cook for another minute or so, stirring, then add 1 tablespoon soy sauce, or to taste. Cook for another 5 seconds and then serve

Wonton Soup with Greens
For the Soup
3 tablespoons toasted sesame oil
2 tablespoons peeled and minced fresh ginger
1 cup chopped green onions with tender green
2 quarts chicken stock
2 cups sliced bok choy
10 ounces ground pork
2 tablespoons minced garlic
1 ½ tablespoon peeled and minced fresh ginger
1 green onion
8 water chestnuts minced
1 ½ teaspoons rice vinegar
2 teaspoon tamari
2 quarts plus 2 cups water
1-4oz package wonton wrappers about 3 inch squares
To make the soup-warm the sesame oil on a soup pot over medium heat, when hot add the ginger and sauté, stirring frequently for 2 minutes. Add the onions and stock, cover and reduce the heat to low and simmer for 30 minutes to blend the flavors. Reserve off the heat. To make the wontons combine the pork, garlic, ginger, onions, water chestnuts, vinegar and soy sauce in a bowl and mix well. Set aside. In a large saucepan over medium heat bring the water to a boil, and then turn off the heat. Line a tray with parchment paper or coat lightly with flour. Set aside. Place a wonton wrapper on a work surface. Keep the remaining wrappers covered with a towel to prevent them from drying out. Place ½ to ¾ teaspoon of the pork mixture in the center of the wrapper. With a wet fingertip moisten the edge of the wrapper on all four sides. Fold the wrapper I half corner to corner to make a triangle, and press down on the edges to seal securely. With a wet fingertip moisten the two corners on the long side of the triangle, fold one to the other, and press together to create a purse shape. Place the wonton on the prepared tray and cover with a damp kitchen towel. Repeat until all of the filling is used up. You should have 30-36 wontons. Bring the soup base to a boil over medium heat, add the bock chop and reduce the heat to low. Return the saucepan of water to boil over high heat, add several of the wontons to the boiling water and cook for 2 minutes exactly. The wrappers should be just tender and the filling cooked through. As the wontons are cooked, scoop them out with a wire skimmer and place 3-4 in each bowl. Repeat until all of the wontons are cooked. Ladle the hot soup over the wontons in each bowl. Serves 8. From the Davis Farmers Market Cookbook

Bok Choy-Apple Slaw
Bok Choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw. Try it with barbecued chicken.
1/3 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
2 tablespoons white-wine vinegar
2 teaspoons sugar or honey
1/2 teaspoon celery salt
1/4 teaspoon salt
6 cups very thinly sliced bok choy, (1-pound head, trimmed)
1 large Granny Smith apple, julienned or shredded
1 large carrot, julienned or shredded
1/2 cup slivered red onion
Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat. Makes: 8 servings, 3/4 cup each