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Basic Bok Choy Stir-fry
- 1 1/2 lbs. Bok choy
- 1 -2 Tbsp. Peanut oil
- 1 tsp. Sugar
- 1/4 tsp. minced Garlic
- Sea salt to taste
Cut stems of bok choy at an angle into 1-inch pieces. Slice leaves, separately. Have other ingredients ready.
Heat wok; pour peanut oil around the edge, then tip to distribute. Add stems and toss over moderately high heat until somewhat softened, but still crispy inside, about 3 minutes.
Add sugar, garlic, sea salt and reserved leaves, and toss until bok choy is crisp-tender, about 2 minutes. Serves 3 – 4. You can add green onions, carrots, mushrooms, peppers, squash or peas to this dish.
Source: Schneider, Uncommon Fruits and Vegetables.
Baby Bok Choi with Ginger Vinaigrette
- 1 pound bok choy
- 1 tablespoon white wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 small glove garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, etc. and mix well. After bok choy is steamed you have two options: chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over or plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Makes 4 – 1 cup servings.
Baby Bok Choy with Celery and Mushrooms
- 4 large baby bok choy
- 1 cup sliced organic celery
- 1 tbsp unrefined sesame oil
- 1 pinch of powdered ginger 2 cloves garlic, minced
- 1/4 lb fresh shiitake mushrooms, stems discarded and caps sliced Gluten-Free tamari to taste
Trim 1/4″ off root ends of bok choy. Cut into 2″ sections, keeping stems and leaves in separate piles.
In a large skillet, heat oil over medium-high heat. Sauté celery and ginger for 3 minutes. Add garlic and cook 30 seconds until fragrant.
Add bok choy stems and mushrooms and sauté for three minutes or until vegetables are beginning to soften. Add leaves and continue to cook, covered, until tender and bright green, about 2-3 minutes. Season to taste with tamari.
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