From our friends at Farm Share, who deliver fresh New York farm produce. Recipes below.
Bok Choy — Also known as white cabbage, or Pac Choi, this veggie has been cultivated in China since ancient times. It has a light, sweet flavor, and a crisp texture. It is loaded with Vitamin A, Vitamin C and calcium, and low in calories. The green leaf is often cooked separately to the much thicker, paler stalk.
In a stir fry, cut off the stalks and slice. Cook for a couple of minutes before adding the leaves for 2 minutes.
The inner leaves are more tender and work well, raw, in salads. The tougher, outer leaves taste better cooked.
Use in stir fries, chopped in salads, braised, roasted or add to a soup for the last few minutes of cooking.
For a quick side dish to serve with steak or duck, steam for 3-5 minutes. Serve with rice and soy sauce.
Asian Greens with Cashews
from Giving Tree Farm
2 Tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 pound Pak Choi or baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
1/2 cup chopped, roasted, salted cashews
Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
Gently mix in cashews. Serves 4.
Ginger-Sesame Chicken with Bok Choy and Mushrooms
Food and Wine, 2009
1/2 cup chicken stock or canned low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon unseasoned rice vinegar
1/2 teaspoon Asian sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons canola oil
3/4 pound oyster mushrooms, thickly sliced
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground pepper
3/4 pound bok choy, thickly sliced crosswise
1 small red bell pepper, cut into 3/4-inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced
1. In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.
2. In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
3. Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.
4. Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
5. Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute.
6. Transfer the chicken and vegetables to a bowl and serve.