Bok Choy

Storage: Keep bok choy in a plastic bag in your fridge crisper drawer.

Try Bok Choy in any stir fry or try throwing it on the grill!

Rachel’s Bok Choy from Chef Jonathan Miller

1 dozen dry shiitake, soaked in hot water for 30 minutes

2 lb chicken thighs, skinless, cut into halves or thirds through the bone

º cup soy sauce

2 TBL mirin

2 TBL cornstarch

1 tsp. toasted sesame oil

Ω tsp. salt

3 scallions, sliced into 1 inch long pieces

1 inch ginger, grated

1Ω lb bok choy, halvedlengthwise and washed thoroughly

Cut off the stems of the shiitakes and discard them with the soaking liquid. Combine the soy sauce, mirin, cornstarch, sesame oil, and salt in a large bowl and mix well. Add the chicken pieces, mushrooms, scallions, and ginger. Marinate at room temperature 30 minutes. Stir occasionally to make sure the chicken marinates evenly. Put the entire mixture in a pyrex or other type container that can be loaded into a steamer. Steam, covered, until the chicken is cooked through, about 30 minutes. Arrange on a plate and serve with rice.

SHITAKE BOK CHOY SOUP WITH NOODLES

Editors’ note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).

1/2 lb.

1/2 lb.

6

8 g.

6 oz. bok choy

fresh shiitake mushrooms

scallions

katsuobushi   (dried bonito flakes; about 2/3 cup) (I’ve used chicken or vegetable broth instead)

thin Asian wheat or buckwheat noodles

Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.

In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.

Gourmet, February 1999

Mei Quin Choy with Red Curry Sauce

from Jane Spice her original blog posting

Some say the taste of mei quin choy is a cross between a cabbage and lettuce, but is much more delicate, and is best steamed or cooked as its bitter if eaten raw. This recipe combines two cultures Asian and Indian, to create a very unique dish. Despite the delicacy of bok choy, the red curry flavor doesn ‘t overpower the dish, it ’s a great partnership of flavors. The roasted peanuts add a delightful crunch with every bite.

Ingredients

1 teaspoon coconut oil or olive oil

1 teaspoon red curry paste

º cup coconut milk

1 teaspoon brown sugar

1 Ω teaspoons fish sauce

Ω lime, juiced

2 bunches mei quin choy or baby bok choy, trimmed

2 tablespoons roasted peanuts, chopped

Serves 4

Heat oil in a wok over medium-high heat. Add curry paste. Stir-fry for 30 seconds or until aromatic. Slowly pour in coconut milk, stirring constantly. Bring to the boil. Reduce heat to medium and simmer for 3 minutes. Add sugar, fish sauce and 2 teaspoons lime juice. Stir to combine.

Wash and drain bok choy. Cut bok choy into quarters lengthways (if small, cut in half). Line base of a steamer basket with baking paper. Place bok choy in basket. Steam, covered, over boiling water (do not allow steamer base to touch water) for 2 to 3 minutes or until thickest part of stems are tender.Transfer to a plate.

Pour curry sauce over bok choy and sprinkle with peanuts. Serve.

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