Tag Archives: bok choy

Happy Memorial Day!

Summer BBQ season is here. I usually leave the meat grilling to my husband, and focus on side dishes. This baby bok choy salad would be a great side with almost any main course.

Baby Bok Choy Salad

Baby Bok Choy Salad
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 4 small heads of baby bok choy, thinly sliced
  • 1 cup shredded carrots
  • 1 cup cut green beans
  • 4 green onions, sliced into 3 inch pieces and then thinly lengthwise
  • ¼ cup almond slices, toasted
  • ½ cup chow mein noodles
  • Asian salad dressing
Instructions
  1. Combine bok choy, carrots, beans, and onions in a large bowl.
  2. Toss with dressing.
  3. Top with almonds and chow mein noodles. Serve immediately.

On this Memorial Day, remember those who died in service to the USA.

Spicy Soup

I was very excited to see baby bok choy in our box this week. For those not familiar with bok choy, it is a Chinese cabbage. When it is picked young, it is really tender and makes a good salad. The bok choy in our box was just a bit too tough for a salad, so I decided to put it in a soup.  I saw this recipe for Chicken and Bok Choy soup on Allrecipes.com. However, I wanted to go with an Asian flavor (since it is a Chinese cabbage).

Spicy Bok Choy Soup

We ate this as a light main dish, but it could also be a soup course for a larger meal.

Spicy Bok Choy Soup
Recipe type: Main or Side
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 small head bok choy, chopped
  • 1 pound sweet potatoes, peeled and diced
  • 1 quart chicken broth
  • 1-2 tablespoons chili-garlic sauce
Instructions
  1. Heat oil in Dutch oven. Add onion and garlic, saute until onions are translucent.
  2. Add bok choy, sweet potatoes, chicken broth, and chili-garlic sauce. Bring to a boil. Simmer for 20 minutes, until sweet potatoes are soft.

 

Happy Memorial Day!

We did a lot of entertaining last week. I normally don’t experiment on company (except our niece and her husband), but I figured I was safe with the salad I served for a barbeque.

Bok Choy Salad

This would be a great side dish for your Memorial Day party. It is important that you use BABY bok choy, since the more mature product is tougher and not suitable to use raw.

Baby Bok Choy Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 small heads baby bok choy, thinly sliced crosswise
  • 2 medium carrots, cut into matchsticks
  • 3 large radishes, sliced
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ⅓ cup sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons slivered almonds, toasted
Instructions
  1. Combine bok choy, carrots, and radishes. Set aside.
  2. Combine oil, vinegar, sugar, and soy sauce in a shaker jar. Shake well.
  3. Pour dressing over vegetables just before serving. Top with slivered almonds.

 

Chicken, Bok Choy, and Carrot Stir Fry

Chicken, Bok Choy, and Carrot Stir FryAs I mentioned in my last post, my niece and her husband are always up for trying anything I make. While they were visiting over the weekend, I made a stir fry with the bok choy and some of the onion in our box. I also used up some of the leftover vegetables in our refrigerator. Must have been pretty good-there were no leftovers!

Chicken, Bok Choy, and Carrot Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons canola oil, divided
  • 2 pounds chicken breast, trimmed and sliced thinly
  • 1 medium head bok choy
  • 1 cup baby carrots, sliced in half lengthwise
  • 4 cloves garlic, chopped
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ¼ cup low sodium soy sauce
  • ¼ teaspoon sesame oil
  • 2 tablespoons honey
  • ¼ cup low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 cups cooked rice
Instructions
  1. Heat 1 tablespoon canola oil in large skillet or wok. Stir fry chicken in hot oil until cooked through.
  2. Add remaining canola oil to pan. Stir fry veggies until tender-crisp.
  3. Return chicken to pan. Combine soy sauce, sesame oil, and honey. Pour over stir fry, heat through.
  4. Combine chicken broth and cornstarch, pour over stir fry. Continue to cook, stirring constantly, until sauce thickens. Serve over hot rice.

I like doing a stir fry for company-you can chop all the ingredients in advance, and it cooks quickly when company arrives and it is close to time to eat.

Happy eating!

Ruth

Mai Fun Veggie Salad

Mai Fun Veggie SaladWe were invited to a pig roast over the weekend, and the hostess requested I bring “one of your veggie creations.” I added some bok choy to our box this week, and was thinking a bok choy salad. I found this recipe on yummly for Oriental Cold Noodle Salad, and thought I could modify it with more vegetables. Unfortunately, our grocery store is in the process of “resetting,” and they didn’t have soyba noodles. I found some Mai Fun and decided to try that instead. I came home from the pot luck with an empty bowl, so I think this was a successful recipe.

Mai Fun Veggie Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ of a 6.7 ounce package Mai Fun, prepared according to package directions and well drained
  • 2 cups shredded bok choy
  • 1 cups shredded carrots
  • 3 green onions, sliced thinly
  • 2 teaspoons sesame oil
  • ½ cup vegetable oil
  • 1 lime, juice and zest
  • ¼ cup rice vinegar
  • 2 teaspoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (more if you want it really hot)
  • 3 tablespoons toasted slivered almonds
Instructions
  1. Combine drained Mai Fun, bok choy, carrots, and green onions in large bowl.
  2. In medium bowl, combine oils, lime juice, vinegar, and soy sauce. Add lime zest. garlic and red pepper.
  3. Pour about ¾ of the dressing over the salad, toss to combine. Refrigerate for at least an hour.
  4. Just before serving, add remaining dressing and toss again. Top with almonds.

We had a great time at the pig roast. (Thanks, Shirley and Dan!)

Happy eating!

Ruth