Need recipe ideas for bok choy
I planted some bok choy and suddenly it's really big and I think I have to pick it right away! I've never actually cooked with it before, so I am looking for suggestions (preferably vegan.) I know I can throw it into a generic stir fry but I wonder what else I could do with it.
Rather than generic stir fry do a specific stir fry - saute some slice garlic (and/or ginger), and your bok choi and stir as it wilts, then a splash of liquid if needed, and cover until done. Season with a pinch of salt and some sesame oil.
Use it in soups - I usually us a chicken or dashi broth, but you could try a good veggie or mushroom stock instead, or go for miso without the dashi. Cook the broth, add your bok choi and some sliced shitake mushrooms and cook until tender. Meanwhile, boil and drain long thin Asian noodles (or ramen, or udon), put into the bowls, spoon your broth and veggies over top. (Cooking the noodles separately ensures that they'll be at the perfect point of doneness when you eat them).
Steam or stir fry with garlic and drizzle with toasted sesame oil. We also use them in dumpling soups, adding the stems before the greens, plus scallions and chile oil or sriracha.
I love this bok choy salad.
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup honey
2 tsp soy sauce
2 tbsp butter
1/4 cup blanched slivered almonds
1/4 cup sesame seeds
1 (3 ounce) package ramen noodle pasta, crushed
1 medium head bok choy (or 2 small heads Napa cabbage)
3-5 green onions
1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. Melt the butter over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the butter along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. Chop the bok choy and green onions into slivers and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
IDK if you're familiar with Korean side dishes, but we have a general preparation for leafs and sprouts (called nahmool), and it's vegan.
Soy sauce or salt
Minced fresh garlic
Toasted sesame oil for finishing
Chopped green onion
Pinch of sugar
Toasted sesame seeds if you got 'em handy
1) Cut the bok choy into bite sized pieces.
2) Give it a quick blanch in lightly salted water just til slightly wilted
3) Shock in cold water, drain and squeeze out excess water.
4) Season to taste with salt or soy sauce, black pepper, and a pinch of sugar to round out flavors and toss to evenly distribute seasoning.
5) Finish with a light dash of toasted sesame oil. (It's a finishing oil, and a little goes a long way.)
6) Sprinkle with chopped green onion and toasted sesame seeds for garnish and flavor.
We also make a soup with our version of miso, called dwehnjang, and throw blanched cruciferous greens in that, too. I can dig up a recipe if you're interested. :)