Tag Archives: bok choy

Baby Bok Choy Salad

Baby Bok Choy SaladI am so excited that baby bok choy is back! Bok choy is one of my favorite greens. The baby variety is nice and tender, and has good flavor. I decided to make a salad with the bok choy and some of the radishes we got in our box this week. I planned to use CopyKat Recipe’s Applebee’s Oriental Salad Dressing, but was missing a few ingredients. Even with some substitutions, our salad had good flavor and texture.

Baby Bok Choy Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ¼ cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 3 small heads baby bock choy, thinly sliced
  • 6 white radishes, sliced
  • 2 tablespoons toasted almond slivers
Instructions
  1. Whisk mayonnaise, vinegar, wine, oil, sugar, and mustard in a large bowl.
  2. Add bock choy and radishes, toss to combine.
  3. Refrigerate for 2 hours.
  4. Add almonds. Toss to combine.

Happy eating!

Ruth

Thai Pepper Fried Rice

Thai pepper fried riceOur niece recently brought us some thai peppers from her garden. I only had to put one in my mouth to find out they were incredibly hot! So, I only used 3 in this stir fry. I used this recipe from ThaiTable.com as a template. If you like it really hot, add more. I have to admit that my husband and I each ate 2 servings, so no leftovers for the next day. (Darn!) I served it with the cut up honey dew melon from our box.

Thai Pepper Fried Rice
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 tablespoons canola oil
  • 2 cloves garlic, chopped
  • ½ cup chopped onion
  • 3 red thai peppers, chopped
  • 1 small bunch baby bok choy, thinly sliced
  • 2 cups cooked brown rice
  • 2 eggs, beaten
  • 1 cup cooked chicken breast
  • ½ cup chopped tomatoes
  • ¼ cup low sodium soy sauce
  • juice of 1 lime
  • 1-2 tablespoons chopped fresh cilantro
Instructions
  1. Heat oil in wok or large, deep skillet. Stir fry onion, garlic, and pepper for 2 minutes.
  2. Add bok choy to pan and continue to fry until bok choy is wilted.
  3. Add rice, stir fry 3 minutes.
  4. Pour eggs over. Continue to stir fry until eggs begin to cook. (This does not take more than a minute or two.)
  5. Add chicken and tomatoes. Fry 2 more minutes.
  6. Combine soy sauce and lime juice. Pour over rice mixture and fry 1 more minute. Remove from heat. Top with cilantro.

If you have cooked chicken already on hand, this is a quick work night meal.

Happy eating!

Ruth

Bok Choy Salad

bock choy saladThe first time I got bok choy in our box, I had no clue what to do with it. I think this recipe from allrecipes.com was the first thing I made with bok choy. It uses baby bok choy, which is smaller and more tender than full grown. It is great with grilled teriyaki chicken or fish. Perfect for your Memorial Day BBQ!

Bok Choy Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ⅓ cup sugar
  • 3 tablespoons soy sauce
  • 2 bunches baby bok choy, cleaned and sliced
  • 1 bunch green onions, chopped
  • ⅛ cup slivered almonds, toasted
  • 3 ounces chow mein noodles
  • ½ cup dried cranberries
Instructions
  1. In a glass jar with a lid, combine olive oil, vinegar, sugar, and soy sauce. Cover and shake until well mixed.
  2. Combine remaining ingredients in salad bowl.
  3. Toss with dressing. Serve immediately

Happy Memorial Day!

Ruth

 

Bok Choy Bonus

Chicken and Chinese Cabbage Stir FryI get a box of produce from Los Poblanos every other week, but one of my friends at work gets one every week. They have been sending bok choy every week, and she is “tired of it,” so she brought me some today. I have been making this stir fry recipe with bok choy and really enjoy the combination of flavors.

Chicken and Chinese Cabbage Stir Fry
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons Hoisen sauce
  • 2 tablespoons low sodium soy sauce
  • 1 pound chicken breast, sliced thinly
  • 2 small heads of bok choy (I have also made this with tot soi)
  • 2 carrots, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 2 tablespoons sesame seeds, toasted
  • 1 orange, peeled and thinly sliced
  • 2 cups cooked rice, kept warm (I use brown rice)
Instructions
  1. Combine Hoisen sauce and soy sauce. Mix 2 tablespoons of this mixture into the chicken breast slices. Let sit for 5 minutes.
  2. Heat canola and sesame oils in wok or large skillet over medium high heat. Add chicken and stir fry until just done. Remove from pan.
  3. Add bok choy, carrots, and garlic into pan, stir fry until vegetables are tender crisp.
  4. Return chicken to the pan. Add remaining Hoisen sauce mixture. Continue to cook until everything is heated through.
  5. Remove from heat. Toss in sesame seeds. Add orange slices. Serve over rice.

 

What do you put in your stir fry?

Happy eating!

Ruth