Wilted Bok Choy and Tatsoi

Wilted Bok Choy and Tatsoi

I got my first CSA box of the season on Wednesday. Yay! I love being a CSA member! Historic flooding in South Carolina devastated the farm in October, but they are rebounding and expect a plentiful spring season. They are off to a strong start. This week’s box included bok choy, tatsoi, spring lettuce mix, strawberries, spring onions, and mustard greens. I love the challenge of coming up with new ways to cook the produce from the CSA box.

This morning I threw this recipe together to go with my over-easy eggs. It’s a great side dish. I can imagine it would be an excellent side for Teriyaki (or Sweet Bourbon) Salmon.

If you are not lucky enough to get fresh bok choy and tatsoi from your CSA, this produce can usually be found in Asian Markets.

The recipe is written for one. Double, triple, quadruple, etc… it as needed. If you like your greens with a little acid, add a dash of rice vinegar along with the soy sauce.

Wilted Bok Choy and Tatsoi

Per person:
1 teaspoon sesame oil
1 clove garlic, minced
1 small head of bok choy, stalk end trimmed, roughly chopped
2 cups of tatsoi, roughly chopped
1 teaspoon soy sauce
salt and pepper
sesame seeds

Heat the sesame oil in a skillet over medium heat. Add the garlic and sauté for a minute. Add the chopped bok choy and sauté another minute before adding the tatsoi. Season with the soy sauce and black pepper. Cook until wilted, just a few minutes. Taste and season with salt, if needed. Sprinkle with sesame seeds and serve.


Stir-Fried Rice Vermicelli with Bok Choy and Tatsoi

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I was super happy to pick up my first Pinckney’s Produce CSA box of the season last Thursday. The first week’s box contained: bok choy, tatsoi, strawberries, spring lettuce mix, spring onions, Swiss chard, and mustard greens (which I swapped out for another head of bok choy).

Spring 2014 CSA Box #1

We ate through our CSA box quickly. My boys ate the strawberries. I sautéed the Swiss chard with one of the spring onions for a side dish one night. I made several salads with the spring mix. I prepared Stir-Fried Bok Choy and Broccoli with Chicken with some of my bok choy, and then used the remaining head for this noodle dish. Can’t wait to get our next box on Thursday.

Stir-Fried Rice Vermicelli with Bok Choy and Tatsoi

8 ounce rice vermicelli (about 1/2 a package)

3 tablespoons soy sauce (use tamari for a gluten-free option)
2 tablespoons Chinese rice (cooking) wine
1 teaspoon sesame oil
1 tablespoon sugar
2 tablespoons water
1 teaspoon sambal olek or sriracha (optional)
1 teaspoon cornstarch

1 tablespoon canola oil
1 small onion, slivered
3 cloves garlic, minced
1-inch piece ginger, peeled and minced
2 carrots, peeled, cut into thirds, and julienned
4 ounces mushrooms, sliced
1 large head bok choy, chopped
1 small bunch tatsoi, chopped

crushed peanuts

Prepare the ingredients before starting to cook. Once everything is ready, this stir-fry comes together fairly quickly.

Soak the rice vermicelli in a large bowl with enough hot water to cover for about 15 minutes or until they soften. Drain in a colander and set aside.

In a small bowl, combine the soy sauce, Chinese rice wine, sesame oil, sugar, water, sambal olek (or sriracha), and cornstarch. Set sauce aside.

Heat a wok (or large sauté pan) over high heat. Add 1 tablespoon of oil and then add the onions. Stir-fry until the onions start to soften. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Add the carrots and mushrooms and continue to stir-fry until the mushrooms start to release some of their liquid. Next, add the bok choy and tatsoi and cook another minute. Add the softened and drained rice noodles and the reserved sauce. Stir-fry until everything is heated through and the noodles have absorbed the sauce. This may take up to two or three minutes. Serve the noodles hot or at room temperature with a sprinkling of crushed peanuts on top.

 

 


Stir-fried Bok Choy and Broccoli with Chicken

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I created this stir-fry to use the bok choy and broccoli I got in my Pinckney’s Produce CSA box. I could not be happier with the way this dish turned out.  So good!!

Stir-fried Bok Choy and Broccoli with Chicken

2 boneless, skinless chicken breasts, sliced
1 large onion, slivered
4 cloves garlic, minced
1 head bok choy, end removed, sliced into 1 inch pieces
1 small head broccoli, cut into bite-sized florets, stems peeled and sliced
8 ounces mushrooms, sliced (I used baby portobellos)

sauce:
1 tablespoon hoisin sauce
2 tablespoons soy sauce
1 tablespoon Chinese rice (cooking) wine
1 teaspoon sugar
1/2 cup water

3 tablespoons canola oil
1 tablespoon cornstarch

Prepare the ingredients before starting to cook. Once everything is ready, this stir-fry comes together fairly quickly.

In a small bowl, combine the hoisin sauce, soy sauce, Chinese rice wine, sugar, and 1/2 cup water. Set sauce aside.

Heat a wok over high heat. Add 1 tablespoon of oil and then add the sliced chicken breast. Stir-fry until the chicken is no longer pink. Remove chicken to a plate and set aside. Add 2 more tablespoons of oil to the wok and then add the onions, garlic, bok choy, and broccoli. Stir-fry until onions start to soften, about 5 minutes. Add the mushrooms and cook another minute. Add the prepared sauce and chicken and let cook on high, stiring often, until the broccoli is tender, about 5 minutes. In a small bowl, combine the cornstarch with enough water to make a slurry. Stir in the cornstarch slurry and cook until sauce is thickened. Serve with hot brown rice.

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Thai Curried Chicken and Bok Choy – Gai Galumblee

This is an easy and tasty Thai curry.  I got the bok choy, fresh galangal, and curry paste (I used red curry) from an Asian market.  Some curry pastes are hotter than others.  Start off with a small amount and check to heat level.  It’s easier to add heat than to take it away.

Thai Curried Chicken and Bok Choy – Gai Galumblee

1/2 tsp.  peppercorns
1  handful of cilantro, leaves and stems
1/4  teaspoon salt
3  boneless skinless chicken breasts
1 (14  ounce) can unsweetened coconut milk
1-inch piece of fresh glangal, peeled and minced (1/2  teaspoon ground galangal or ground ginger maybe substituted)

3  cups chopped bok choy
2  tablespoons curry paste  (red or green)
1  tablespoon fish sauce (nam pla)
1  teaspoon brown sugar (preferred palm sugar)
1  tablespoon lime juice
Thai chiles (for serving)
steamed rice (for serving)

Using a mortar and pestle, grind salt, peppercorns, galangal, and cilantro leaves and stems until they become a paste.

Slice chicken into 2-inch strips.

Heat wok over med-high heat.  Add coconut milk, cilantro paste, and chicken.  Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes. Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.

In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.  Add to wok and stir well.

Serve with sliced Thai chillies over steamed rice in a bowl.