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Using fresh veggies from Asian grocery

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I discovered a pretty wonderful Asian grocery in town. They have tons of fresh greens, cabbages, sprouts etc. I need to find some other ways to make use of some of them though. Bok choy already got the big thumbs down at my house for some reason, did a stir fry with garlic (I liked it). But everyone here likes creamed spinach and will eat spinach in salads. I use napa cabbage as slaw and as a pickled veggie but a bit at a loss for other uses. I usually do some sort of stir fry once a week and stir fry veggies as a side once or twice a week. Do some of these work well mixed with other veggies?

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  1. how did you prepare the bok choy? usually I've had it steamed with oyster sauce and sometimes garlic over it.

    1. I recently picked up some suy choy. It is similar to rapini but with less blossoms. I would say similar enough though that you could use it in a pasta recipe with Italian sausage and a light garlic, white wine, chicken stock and parm sauce. Serve with penne or orchiette. I also stir fried it, cutting the tougher stems off and cooking first with chicken, siracha, fish sauce and soy and garlic.

      1. Ever since my first experience of a banh mi sandwich, I have used slaws as sandwich toppings. The typical banh mi slaw is carrot, daikon, and sweetened vinegar, and is just as good on a chicken salad or Italian cold cut sandwich, for example.

        I braise Asian greens as I would Southern greens like collards. They are also ideal, mixed with ground meat and seasonings, to fill won-tons or other dumplings.

        1. You can do nappa cabbage rolls stuff with rice and meat, perhaps topped with a tomato sauce...

          1. I buy most of my veggies from my Asian market. Of course you don't have to cook them all Asian style.

            Today I bought okra and tomato for a southern American dish. I bought lotus root for stir fry with beef, I bought cilantro for a Mexican dish later in the week, eggplant for a middle eastern dish this week, a variety of veg and mushrooms for vegetable soup (I made weekly for lunches), long beans and bulk garlic for a side dish. Stocked up on shallots and fat green onion for everything. Bought two honey crisp apples for salads with apple and goat cheese this week.

            1. Have you tried first blanching and shocking (and thoroughly draining) your bok choy before stir-frying?

              Does wonders for the texture and color and makes it a lot more appetizing in a stir fry application, IMO.

              Just a little garlic, ginger, and oyster sauce for seasoning is usually a big hit in our home. The trick is to let the oyster sauce briefly caramelize in some hot oil before adding the stir-fried bok choy back. Changes the roundness and depth of flavor of the oyster sauce.

              1. I'm not a big bok choy fan myself, and agree that napa is better in slaws or kim chee. My favorite Asian vegetables are Chinese broccoli (great sauteed, stir-fried, steamed, or put in any dish you'd make with broccoli or kale/collards), and long beans ("yard long beans"). I hate string beans, always have since my earliest childhood, but long beans have a totally different flavor and texture. Great sauteed or seared in olive oil, or added to any dish you feel like adding it to. They are especially good in Thai curries. I grow them myself...the red version....easier to pick because they stand out from the leaves.