BOK CHOY & MEI QUIN CHOY RECIPES

TO STORE Mei Quin Choy and Bok Choy: store in bag in produce drawer in fridge.

Rachel's Bok Choy from Chef Jonathan Miller

1 dozen dry shiitake, soaked in hot water for 30 minutes
2 lb chicken thighs, skinless, cut into halves or thirds through the bone
¼ cup soy sauce
2 TBL mirin
2 TBL cornstarch
1 tsp. toasted sesame oil
½ tsp. salt
3 scallions, sliced into 1 inch long pieces
1 inch ginger, grated
1½ lb bok choy, halvedlengthwise and washed thoroughly

Cut off the stems of the shiitakes and discard them with the soaking liquid. Combine the soy sauce, mirin, cornstarch, sesame oil, and salt in a large bowl and mix well. Add the chicken pieces, mushrooms, scallions, and ginger. Marinate at room temperature 30 minutes. Stir occasionally to make sure the chicken marinates evenly. Put the entire mixture in a pyrex or other type container that can be loaded into a steamer. Steam, covered, until the chicken is cooked through, about 30 minutes. Arrange on a plate and serve with rice.

SHITAKE BOK CHOY SOUP WITH NOODLES

Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).

Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.

In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.

Gourmet, February 1999

Mei Quin Choy with Red Curry Sauce
from Jane Spice her original blog posting

Some say the taste of mei quin choy is a cross between a cabbage and lettuce, but is much more delicate, and is best steamed or cooked as its bitter if eaten raw. This recipe combines two cultures Asian and Indian, to create a very unique dish. Despite the delicacy of bok choy, the red curry flavor doesn’t overpower the dish, it’s a great partnership of flavors. The roasted peanuts add a delightful crunch with every bite.
Ingredients
1 teaspoon vegetable or peanut oil
1 teaspoon red curry paste
¼ cup coconut milk
1 teaspoon brown sugar
1 ½ teaspoons fish sauce
½ lime, juiced
2 bunches mei quin choy or baby bok choy, trimmed
2 tablespoons roasted peanuts, chopped
Serves 4

Heat oil in a wok over medium-high heat. Add curry paste. Stir-fry for 30 seconds or until aromatic. Slowly pour in coconut milk, stirring constantly. Bring to the boil. Reduce heat to medium and simmer for 3 minutes. Add sugar, fish sauce and 2 teaspoons lime juice. Stir to combine.

Wash and drain bok choy. Cut bok choy into quarters lengthways (if small, cut in half). Line base of a steamer basket with baking paper. Place bok choy in basket. Steam, covered, over boiling water (do not allow steamer base to touch water) for 2 to 3 minutes or until thickest part of stems are tender (see shortcut). Transfer to a plate.

Pour curry sauce over bok choy and sprinkle with peanuts. Serve.

Shortcut: Place washed bok choy, with water clinging, in a plastic bag. Twist top to seal. Microwave on HIGH (100%) for 2 to 3 minutes or until tender. Drain.

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Bok Choy:

from a CSA member:
Bok choy: (the bok choy in the box was amazingly good!)

1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.

Very easy, very good.
source: Ken Hom's Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

STIR-FRIED RICE

For Rice:

Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.

Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.

Bon Appetit, June 1993

BOK CHOY WITH GARLIC

Melt butter in heavy large skillet over high heat. Add garlic; sautŽ 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Makes 6 servings.

Bon Appetit, April 1998

TOFU AND BOK CHOY STIR-FRY

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute. Serves 2.

Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol, 0 mg
Bon Appetit

STIR-FRIED BOK CHOY

Trim bok choy and cut crosswise into 1/4-inch-thick slices. In a bowl stir together water and soy and oyster sauces. In a 10- to 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and stir-fry bok choy with salt 2 minutes. Add soy mixture and butter and stir-fry until bok choy is crisp-tender, 1 to 2 minutes. Serves 2.

Gourmet, June 1999

CHICKEN, SHITAKE AND BOK CHOY SOUP

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with green onions and serve. Makes 6 servings.

*Available at Asian markets and in the Asian foods section of many supermarkets.

Per serving: calories, 91; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 2 mg
Bon Appetit, March 2000

STIR FRIED VEGETABLES

In a small bowl, mix the first 5 ingredients together and set aside.

Heat large skillet or wok over high heat; add olive oil. Stir fry onion rings, bok choy, and garlic in hot oil for 1-2 minutes. Remove from wok. Set aside.

Place mushrooms, bamboo shots, bay corn, and water chestnuts in th ewok or skillet. Stir-fry for about 2 minutes. Add the soy mixture and cook until bubbly, stirring frequently.  Add broccoli and red pepper, cover and cook for 3 minutes or until broccoli is crisp-tender. Stir in onion, bok choy and garlic and serve. Yield: 6 servings.

Serving size: 1 cup Nutritional info per serving: 104 cal, 4g pro, 3g fat, 19g carb Exchanges: 1/2  starch/bread, 2 vegetable

from The UCSD Healthy Diet for Diabetes

OPEN SESAME-GINGER DIP

Mix the mustard, ginger and soy sauce, blending well.  Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly.  Blend in the sour  cream.  Cover and chill. Makes about 1 1/4 cups of dip.  SUGGESTED DIPPERS:  Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy.       Yield: 4 servings

SZECHUAN NOODLES #1

Seasoning Sauce:

Other Ingredients:

Combine ingredients for seasoning sauce in a small bowl. Mix until smooth.  Heat peanut oil in a wok over medium-high heat 1 minute. Stir-fry pork until  browned. Add green onion, bok choy and seasoning sauce. Stir-fry until sauce comes to a boil. Carefully pour into a warm large bowl. Set aside. Bring water to a boil in a heavy 5 quart pot. Add noodles; cook until tender. Drain and divide into 6 portions in 6 small bowls. Spoon meat sauce over noodles. Garnish with  carrots, cucumber and bean sprouts. Sprinkle with minced garlic. Toss lightly and serve. Hot bean sauce, a typical Szechuan seasoning, gives these noodles a special flavor. Makes 6 servings.

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