bok choy

Bok Choy Fried Rice

Makes 4 Servings

Ingredients

  • 4 teaspoons Peanut oil, divided

  • 4 teaspoons sesame oil, divided

  • 1/2 cup diced carrots

  • 2 cups diced bok choy

  • 3 cups cooked rice

  • 1 cup cooked diced lamb, beef, pork or poultry

  • 1 tsp minced fresh ginger

  • 1/2 cup chopped scallions/green onion

  • 2 eggs

  • chili garlic paste (optional)

  • 3 Tablespoons soy sauce

Instructions

  • Heat wok or cast iron skillet over medium-high heat a few minutes. Add 2 teaspoon each peanut and sesame oil.

  • Add carrots, stir fry 2 minutes

  • Add Bok choy, stir fry 2 minutes

  • Push vegetables to the outer edge of the pan, add remaining peanut oil. Add rice, meat and ginger, stir fry 2-3 minutes.

  • Stir in green onion

  • Push mixture to outside edge of the pan. Add the remaining sesame oil. Crack eggs into hot oil and scramble. Cook eggs until they are set then break into pieces and mix everything in the pan together.

  • Add chili garlic paste if desired and stir in the soy sauce.

  • Stir and fry everything for a couple more minutes.

  • Enjoy!

Recipe adapted from the book: From Asparagus to Zucchini

Bok Choy Salad with Sesame Dressing

Ingredients
For the sesame dressing:

  • 1/4 cup light brown sugar

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 2 tablespoons toasted sesame seeds

  • 1 tablespoon soy sauce

For the salad:

  • 2 tablespoons olive oil

  • 1 package ramen noodles crumbled, seasoning packet discarded

  • 1/4 cup sliced almonds

  • 1 Large Bok Choy, chopped into bite sized pieces

  • 5 scallions chopped

Instructions 

To make the dressing:

  • In a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

To make the salad:

  • Heat olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

  • In a large bowl, combine bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

Recipe adapted from culinaryhill