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Posts Tagged ‘bok choy’

by Caitlin Saniga

Chopped bok choy salad with cucumbers and peanuts

The farmers market has been stocked with bok choy lately, and it’s quickly become one of our favorite salad ingredients. We love how juicy and crunchy the stems are! That, combined with the fact that we somehow have three types of peanuts in our pantry, was inspiration enough for this tangy Asian salad.

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by Caitlin Saniga

Shaved white radish and bok choy with golden oyster mushrooms and sesame drizzle

This salad was a total whim, made from gorgeous, fresh ingredients found on my first trip the farmers market in my new neighborhood. The bok choy and turnips were surprisingly juicy, and the golden oyster mushrooms were delicately earthy. If you can’t find similar mushrooms, shiitakes will do.

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by Sarah Steimer

If you want to do a little presentation flair, lightly pack the rice in a cup and serve over some extra bok choy leaves.

  • 3 slices bacon, chopped
  • 1/3 cup sweet onion, diced
  • 1/2 cucumber, chopped
  • 1 carrot, grated
  • 1 stalk bok choy, diced
  • 1/2 cup peas
  • 2 cloves of garlic, minced
  • 1/2 teaspoon minced ginger root
  • 3-4 tablespoons low sodium soy sauce
  • 3 cups cooked rice (I went with brown basmati rice)
  • 1 egg, whisked

    This is a really easy recipe to play with.

Over medium meat, cook the bacon pieces until crisp. Add garlic, onions and ginger to the pan and cook until garlic and onions become slightly translucent. Add the rest of the vegetables to the pan and cook until the bok choy is wilted.

Push everything to one side of the pan and add the eggs, cooking them until they firm up and mixing them with everything else. Add the soy sauce and rice, adjusting for taste.

Makes three to four servings.

Recipe adapted from: FOODjimoto

Photos: Sarah Steimer

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