What is Bok Choy an what do I do with it?
First of all Bok Choy is a Chinese green, "Pak choi (Chinese: 白菜; literally "white vegetable"); succulent, white stems with dark green leaves."
About:
"Bok choy, also known as Pak choi or Peking cabbage, forms a small but elongated head (not round like European cabbage) with plump white stalks and deep green leaves. A member of the brassica family, bok choy offers nutritional assets similar to those of other cabbages: It is rich in Vitamin C and contains significant amounts of nitrogen compounds known as indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer. Bok choy is also a good source of folate (folic acid). And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite different textures, so in culinary terms, it's like getting two vegetables for the price of one."
Ok so now you know what it is here is how you eat it!
All of these recipes are conducive to any of the greens in the Bok Choy family that R & C Co-op is offering right now, Bok Choy, Mei Qing and Purple Choy.
Your every day salads. Any of these greens can be added to your salads. They each have a delicous and unique flavor and are packed with way more vitamins and nutrients than your regular salad greens.
Spicy Beef with Shrimp & Bok Choy Source eatingwell.com
30 Min. meal
"I have not tried this recipe yet but am looking forward to trying it." Amy
Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy.
Serve with rice noodles or brown basmati rice and a Tsing Tao beer to feel like you're eating in your favorite Chinese restaurant.
Enjoy!
Ingredients:
* 1/4 c. Shao Hsing rice wine, (see Ingredient note)
* 1-1/2 Tbs. oyster-flavored sauce
* 2 tsp. cornstarch
* 4 tsp. canola oil, divided
* 3/4 lb. sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
* 1/4 to 1/2 tsp. crushed red pepper
* 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
* 1 lb. bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces
Preparation;
1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.
Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
Transfer the beef, shrimp and any juices to a plate.
3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
Tip:
Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine.
It's available in most Asian specialty markets and some larger supermarkets in the Asian section.
If unavailable, dry sherry is an acceptable substitute.
Nutrition:Per serving
Calories 204
Carbohydrates 6 g.
Dietary Fiber 1 g.
Fat 8 g.
Saturated Fat 2 g.
Protein 22 g.
Potassium 660 mg.
Sodium 384 mg.
Cholesterol 54 mg.
Irresistable Asian Cabbage Salad Source allrecipes.com
"A favorite recipe of mine!" Amy
Ingredients
- 1 head napa cabbage
- 1 bunch minced green onions
- 1/3 cup butter
- 1 (3 ounce) package ramen noodles, broken
- 2 tablespoons sesame seeds
- 1 cup slivered almonds
- 1/4 cup cider vinegar
- 3/4 cup vegetable oil
- 1/2 cup white sugar
- 2 tablespoons soy sauce
Directions
- Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutritional Information 
Amount Per Serving Calories: 631 | Total Fat: 51.3g | Cholesterol: 27mg
| CHICKEN - CHINESE CABBAGE AND BROCCOLI Source Cooks.com STIR FRY |
|
| "My family loves this! Even the kids, it is delicous!"
Amy
1/4 c. soy
sauce
2 tbsp. dry sherry 2 tbsp. sesame or vegetable oil 1 clove garlic, minced 2 tsp. minced fresh ginger root or 1/2 tsp. powdered ginger 1 tbsp. sugar 1/4 c. toasted sesame seeds 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces 3 tbsp. peanut oil 1 c. green onions, cut in 1 inch lengths 3 c. sliced fresh broccoli flowerettes 3 c. Chinese cabbage (Bok Choy) 2 tsp. cornstarch, dissolved in 2 tbsp. water
Trim Chinese cabbage of all but 1
inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
(sliced regular cabbage may be used).
In medium bowl, stir together soy sauce, dry sherry, sesame or vegetable oil,
garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1
hour. In a wok or skillet, heat peanut oil over medium heat for 2 minutes. Add
onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until
pinkness is gone, about 3 minutes.
Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in pan. Cook, stirring constantly, until mixture boils and thickens. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute. | |
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