This is a journal of my vegetable gardens. Skippy was my first dog and he always thought the garden was his. Even though I do all the work, he always stood by me. I'm located near Boston (in USDA zone 6A). I have a community plot and a backyard vegetable garden. I use sustainable organic methods and try to grow all of my family's vegetables.

Sunday, November 23, 2014

bok choi recipes

Again I have LOTS of bok choi. I just love the flavor of it and how nice it looks in the garden. Tonight I am thinking about how to prepare it.

My usual recipe is to sauté minced garlic and ginger, maybe adding a dried chili pepper, in a high heat oil like peanut or sunflower. Then I add the coarsley chopped stems of bok choi and stir fry a few minutes. Next I add coarsley chopped bok choi leaves and stir 'til they wilt. Then I add some corn starch stirred with water, maybe a splash of white whine or vermouth, and a good splash of soy sauce. I stir over heat until the sauce is the right thickness. I like to serve it with fried rice and a roasted meat.

A variation is to use the same preparation, but leave the bok choi whole if they are tiny, or just halve or quarter them. I've also added mushrooms. When my son is home, I add broccoli and he eats that and leaves my husband and me the bok choi.

I'm looking for something new tonight. I'll google and see what Epicurius, Allrecipes and the other usual sites suggest. I'd love to hear ways other gardeners prepare bok choi.

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6 Comments:

Blogger Dianna said...

I have used it before in this soup in place of the cabbage and it's great. You can pack a lot of it in.

http://be-it-ever-so-humble.blogspot.com/2007/12/chicken-adobo-soup.html

November 23, 2014 9:47 PM

 
Blogger Echo Wu said...

In our Taiwanese family, we often just eat bok choi stir-fried with a little bit of garlic and oil. This dish itself provides good vegetable intake. You could also use the stem part for fried rice which provides the dish with a nice crunch. Bok choi is also a wonderful filling for dumplings or wonton. You can use ground pork to bind the chopped bok choi for the filling. I have also squeezed out the juice from bok choi to make green dumpling wrap at home. It is a very versatile vegetable.

November 24, 2014 11:07 AM

 
Blogger kb said...

I can definitely recommend this recipe - quick and tasty - http://www.epicurious.com/recipes/food/views/Salmon-with-Hoisin-Orange-and-Bok-Choy-356309
I make double the sauce.

November 24, 2014 4:20 PM

 
Blogger cathy chen said...

I was going to suggest soup as well. We Chinese love bok choi and use it in so many ways. Put it in the hearty meat soup ( beef, chicken or pork...) right before serving to keep it green. Put in the cooked noodles or any shapes of pasta. It's a great one dish meal. It's my family's comfort food, especially in the cold winter.

November 24, 2014 5:08 PM

 
Blogger kathy said...

Thanks!! It is great to hear about ways you cook with bok choi. I will try these!

November 24, 2014 9:29 PM

 
Anonymous Farah said...

Thanks for sharing the recipes. its good to know about things to do from bokchoi. We would love to Buy Indian Spices Online and try to make some curry using it and bokchoi.

December 09, 2014 10:38 PM

 

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