Posts tagged Bok Choi
Sautéed Bok Choi

Serves: 2

Time ~10 minutes


Ingredients:

1 Tbl vegetable oil

1 medium cloves garlic, minced

1 Tsp freshly grated ginger

¼ Tsp red pepper flakes

Bok choi, chopped

1 Tbl Soy Sauce

1 Tbl Water

¼ Tsp Toasted Sesame Oil

Salt (optional)


Directions

  1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

  2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

  3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

Autum Stir-Fry

Serves: 2

Time: 30 minutes

Ingredients:

Stir-Fry

1 Onion

3 Garlic Cloves, Minced

5 Dwarf Bok Choi

2 Small Eggplants

5 Asian Turnips

1 bu Mizuna

1 Package Rice Noodles

Sauce

2 Tbsp Citrus Juice (orange, lime, grapefruit)

3 Tbsp Soy Sauce

1 Tbsp Chinese 5 spice powder

1 tsp Honey

½ tsp chopped garlic

¼ tsp black pepper

3 dried cayenne peppers, chopped (or crushed red pepper flakes)


Directions:

  1. First make sauce by combining ingredients in a small bowl with a whisk and set aside

  2. Slice onion and rough chop other veggies. Heat oil in a wok over medium high heat and add onion cooking until translucent. Add garlic and cook for 2-3 minutes. Transfer to a bowl and add turnips, cooking for 5 minutes before transferring to the bowl and repeating process with eggplant. Once the frim vegetables are all cooked and in the bowl add a little more oil and cook bok choi until reduced in size, follow with mizuna until wilted and transfer to bowl.

  3. Soak rice noodles in boiled water for 1 minute, then strain.

  4. Add sauce to warm wok, add noodles and toss, add vegetables back and heat throughout, tossing occasionally. Add salt and pepper to taste and serve warm (maybe with an extra squeeze of citrus)

 

Based off a recipe from Sarah Jane (our new Apprentice!) 


Vegetable Fried Rice with Fried Garlic

Serves: 4

Time: 30 minutes

Ingredients:

  • For the Fried Garlic:

  • 1 whole head of garlic, peeled, diced

  • Kosher salt

  • 1/4 cup vegetable oil

  • For the Fried Rice:

  • 3 cups day-old cooked jasmine or short grain rice

  • 4-5 cups chopped vegetables (bok choi, sweet potato greens, kale, swiss chard, collards, okra, eggplant)

  • 1 Thai bird's eye chili, finely minced

  • 1/4 teaspoon ground white pepper

  • 1 teaspoon soy sauce

  • Scrambled egg (optional)

Directions:

  1. For the Fried Garlic: Dice or mince entire head of garlic Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl

  2. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately remove. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic for garnish.

  3. For the Fried Rice: Using leftover oil from fried garlic (add 1 tablespoon oil, if it needs more) in wok over high heat add vegetables beginning with those that need the most time to cook and adding in greens later in the cooking process, season with salt, and stir-fry until the vegetables are cooked and greesn are bright green and barely wilted, about 1-3 minutes. Transfer to a bowl and set aside.

  4. Heat 1 more tablespoon oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  5. Season rice with salt and white pepper, then add soy sauce. Return cooked vegetables to rice and toss to combine. Add scrambled eggs here if so desired. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Based off a recipe from seriouseats.com