Foodie Friday: Bok Choy Goodness
Bok Choi, Bok Choy, Joy Choi, Pak Choi etc. . . are all variations of a simple Chinese cabbage. Use the stems and the greens in your stir fries, salads, soups or anywhere a crunchy celery-like texture and greens would be welcome. A few recipes to use up your choi!
Stir-Fried Choi with Mushrooms and Cashews over Rice Noodles
(from Farmer John’s Cookbook)
Follow that link for the recipe, but here are some additional notes from me: I did a variation on this recipe with choi, broccoli, bell pepper and omitted the scallions and shitakes. I didn’t bother toasting the cashews and served it hot over soba noodles. The sauce has decent flavor. You can mix this recipe up to suit what’s in your fridge.
Bok Choi Salad:
Whisk together 4 teaspoons rice vinegar, 1 Tablespoon soy sauce, 1 teaspoon toasted-sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choi (any type; about 1.5 pounds). Top with 2 Tablespoons chopped cashews. Serves 4.
From Martha Stewart Living Magazine, July 2009
