Recipes : Bok Choy

Chicken & Bok Choy Soup

Submitted by Tracy Zschau
Adapted from adapted from a recipe found on RecipeZaar.com

Ingredients:

  • 1 onion
  • 2 garlic cloves
  • 1 tablespoons oil
  • 14 ounces Hillside Chicks pastured chicken or other chicken (breast meat or other parts)
  • 4 cups vegetable or chicken stock
  • salt
  • pepper
  • 1 tablespoon soy sauce
  • 16 ounces bok choy

Make It:

Chop the onion and garlic in the food processor.
Fry the onion and garlic in the oil.
Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken.
Add to the onion and stir to brown the chicken.
Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
Separate the Bok Choy leaves from the ribs
Rinse any dirt off the ribs and chop coarsely. Add to the soup.
Simmer for 10 minutes.
Roughly chop the leaves and add to the soup.
Simmer for another 2 minutes, then serve!

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Grilled baby bok choy

Submitted by Maryellen
Adapted from epicurious and a few food blogs

Ingredients:

  • 2 heads of baby bok choy
  • 2 Tablespoons lemon, lime or orange juice
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons sesame oil
  • options: chopped fresh ginger,chopped garlic, hot pepper flakes, herbs

Make It:

Slice the bok choy lengthwise and wash well.

In a small bowl, whisk together the juice, soy sauce, sesame oil, and any add ins you choose.  Brush the mixture onto the baby bok choy, and place them cut side down on the grill.  Grill until soft and lightly charred, about five minutes.

Read the epicurious version, one food blog, another food blog.

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Braised baby bok choy

Submitted by Maryellen
Adapted from epicurious and oswegotea.com

Ingredients:

  • 1 cup chicken broth
  • 1-3 tablespoons unsalted butter
  • 2 baby bok choy, trimmed and sliced in half, lengthwise
  • 1/2 teaspoon Asian sesame oil

Make It:

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer until tender 3-4 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Read the epicurious version or a food blog (with beautiful photo!)

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No swine flu for me soup

Submitted by Maryellen
Adapted from Deoborah Madison's Vegetable Soups
No swine flu for me soup

Ingredients:

  • Most of a head of bok choy
  • 1 small onion
  • 2-3 carrots
  • 2 heads garlic
  • 3 tablespoons grated ginger
  • 1 hot pepper
  • Juice of one lime
  • 1/3 cup miso
  • Roasted sesame oil

Make It:

Put six cups water on to boil.

Wash the bok choy well.  Take off the leaves and chop them.  Slice the ribs diagonally.  Slice the carrots diagonally.  Trim the onion, cut it into quarters lengthwise the slice each quarter thinly (so you end up with thin quarter crescents).  For one of the garlic heads, separate into cloves, peel and then slice thinly. 

For the other head of garlic, peel and then chop.  Seed and dice the pepper.

When the water comes to a boil, add the onion and carrots.  Boil 4 minutes.  Add the sliced garlic and bok choy.  Boil another 4 minutes.  Turn off the heat.  Add the rest of the garlic, pepper, and ginger. Squeeze in the lime juice. Take out about ½ cup of the broth, put the miso in it and stir to dissolve. Then add the dissolved miso to the soup. Taste and add more miso if you want.

Serve with a drizzle of roasted sesame oil.

Note 1: The original recipe specified white miso.  I only had dark, which was yummy, but I think it would have been visually more appealing with the white.  I also think that using chicken broth instead of the miso and water would have been different but also good.

Note 2: This soup doesn't actually prevent swine flu, but it's full of foods that are good for your body, and it certainly can't hurt to fortify yourself with soup!  And as Henry pointed out, the soup smells really, really good!  And it tastes as good as it smells!
 

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Roasted Baby Bok Choy

Submitted by Peter
Adapted from mecookingcreations.blogspot.com
Roasted Baby Bok Choy

Ingredients:

  • 2 heads baby bok choy
  • 1 clove garlic
  • 1 tablespoon olive oil (enough to coat)
  • Salt and pepper

Make It:

Preheat oven to 400.

Slice the bottoms off the bok choy heads and wash the leaves well.

Place the bok choy leaves in a baking dish and toss with olive oil, a few cloves of chopped garlic, kosher salt, and black pepper

Roast at 400 for 6-8 minutes.  You want the green parts to be slightly wilted and the white parts still crispy.

A customer at the Waitsfield market mentioned the idea of roasting baby bok choy to me (Maryellen) last week, and it sounded totally strange, but she was very convincing.  And right.  Peter made it tonight for dinner and it was delicious.  And easy!

Read a more sophisticated version in Eating Well magazine.

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Chinese Greens

Submitted by Tracy Zschau
Adapted from New Recipes from Moosewood Restaurant

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 large garlic clove, minced or pressed
  • ½ teaspoon grated fresh ginger
  • 6 to 8 cups of washed and chopped bok choy or 12 to 14 cups of chopped spinach
  • ½ cup dry sherry or Chinese rice wine
  • 1 tablespoon vinegar or fresh lemon juice
  • 1 teaspoon of sugar or honey
  • 2 tablespoons of fish sauce or tamari soy sauce

Make It:

Heat the oil in a wok and add the garlic and ginger. Saute very briefly. Add the greens and toss to coat with oil. Add the sherry or wine, vinegar or lemon juice, honey or sugar, fish sauce, and a splash of water. Continue sautéing. The spinach version will take about 1 minute, the bok choy version will take 5 minutes, or until tender. If you use tamari soy sauce instead of fish sauce, add it right before serving.

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