Bok Choy

Another spring selection for you from our  Groundswell Community Farm Cookbook.

Bok Choy

Asian green known for stir fries, miso soups and just so good to munch raw in the wash station as we pull off damaged leaves for the compost bucket. Ribs can fill in for celery in a pinch or if you’re looking for something milder in flavor or less stringy. Store in a sealed bag in your fridge. This could probably be blanched and frozen, although I’ve yet to try it myself.

Asian Grilled Bok Choy
From Helen Travis

1 medium head Bok Choy
1 1/2 cups quartered button mushrooms
1 small onion, cut into thin wedges
1/4 cup chopped red bell pepper
2 t grated fresh ginger
2 T soy sauce
2 t dark
sesame oil
2 cloves garlic, minced
1. Preheat grill to medium-high direct heat. Cut bok choy leaves into 1. inch
pieces; slice stems into . inch pieces. Combine all ingredients in large bowl and toss to coat.
2. Place vegetable mixture toward one short end of large sheet of heavy duty
aluminum foil. Fold 1 long side over to meet other long side and enclose
vegetables. Fold and crimp ends loosely.
3. Place packet on grill. Grill covered 10 minutes or until vegetables are crisp tender, turning once.
Choy Egg Rolls
From Gardeners’ Community Cookbook

1/2 cup sweet and sour dipping sauce
(recipe below)
1 cup ketchup
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/2 T ground ginger
1/2 t ground cinnamon
Pinch of ground nutmeg
3/4 lb. bok choy, cut into thin strips
3 green onions, sliced
1 large clove garlic, minced
2 T minced cilantro leaves
1/2 T ground ginger
2 T soy sauce
10 egg roll wrappers
Vegetable oil, for deep frying
1. Prepare the dipping sauce. Place, ketchup, brown sugar, sugar, ginger, cinnamon and nutmeg, in a heavy saucepan. Bring to a boil over medium heat, stirring constantly to prevent scorching. Reduce heat to low and simmer, partially covered for 15 minutes, until the consistency is slightly sticky and the spices no longer taste raw. Remove and cool. Use right away or store, covered, in the refrigerator for up to 6 weeks.
2. Place the bok choy, spring onions, garlic, cilantro and ginger in a bowl and toss to mix. Add the soy sauce and toss again. Set aside.
3. To form the egg rolls, place a wrapper on the counter. Spread about 2 T of the greens mixture in the center. Roll up the wrapper, envelope style, and, if necessary, seal the final fold with a little water to keep the envelope from springing open. Continue with the remaining wrappers until you have 10 egg rolls. Set aside.
4. Pour 3/4 inch of oil into a wok or heavy skillet and heat until a drop of water pops but not so the oil smokes. Place as many egg rolls in the wok as will fit without crowding and fry, turning once, until lightly browned and crispy, about 1 minute. Lift the rolls out of the oil and transfer to paper towels to drain. Continue with another batch until all the rolls are fried.
5. Serve right away, accompanied by the dipping sauce.
Mongolian Beef with Bok Choy, Scallions
Karen Green sent us this recipe . . . her version of P.F. Chang’s Mongolian Beef

2 t Vegetable Oil
1/2 t Minced Ginger
1 T Chopped Garlic
1/2 cup Soy Sauce
1/2 cup Water
3/4 cup dark brown sugar (2/3 cup is still plenty sweet)
1 cup Vegetable Oil
1 lb. Flank Steak
1/4 cup cornstarch (or potato flour)
1/2 Bok Choy OR . Joi Choy OR 2 Large
Green Onions
45 minutes (30 for prep)
1. Make the sauce by heating 2 teaspoons of oil in a medium saucepan over medium-low heat. Add ginger and garlic and quickly add the soy sauce and water before the garlic scorches. Dissolve brown sugar in the sauce, then raise heat to medium and boil 2 to 3 minutes or until it thickens. Remove from heat.
2. Slice flank steak against the grain into . inch thick bite size slices. Toss the steak pieces with the cornstarch to coat both sides lightly. Keep tossing and as they are coated, they will separate. Let the steak sit for about 10 minutes.
3. As the beef sits, heat up one cup of oil in a wok or large skillet. Heat over medium heat until it’s hot, but not smoking. Add the beef to the oil and sauté and stir for just two minutes or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef in going to go back on the heat later. After a couple of minutes, use a large slotted spoon to take the meat out and put on paper towels, then pour the oil out of the wok.
4. Put the pan back over the heat, return the meat to the wok and simmer for one minute. Add the sauce and cook for one minute while stirring, then add the bok choy, joi choy or green onions. Cook for one more minute, and then remove to a serving plate.
Enjoy! More Bok Choy recipes will be coming this season…
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