The official recipe calls for Napa cabbage, but I’m going to use that bok choy when I make this for dinner tomorrow.
(2021) Marinated Tofu and Vegetable Salad
bok choy
(2019) Grilled Something and Arugula Salad
If you don’t want to mix that arugula with lettuce but want to enjoy its sharp flavor on its own, how about this arugula salad? Delicious with any grilled meat but an especially good complement to beef. The original idea came years ago from Prevention magazine.
(2018) Okonomiyai (cabbage pancakes)
Recently I’ve been playing around with her Okonomiyai (cabbage pancakes). I used the bok choy from a few weeks ago in that recipe. Traditionally it would be made with green cabbage, but you know, the bok choy worked perfectly. And I realized this recipe could be adapted to any green or vegetable like sweet potatoes or daikon or mustard greens or kale. You make an eggy, loose pancake batter, then you fill it with whatever vegetables you like. I enjoyed these for dinner but they were just as delicious for breakfast the next day. Here’s the basic recipe.
Her note: Adapted from a recipe on Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.
(2017) Wilted Greens Pasta
This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.
(2017) Bok Choy with Oyster Sauce
The New York Times offers this simple stir fry recipe. Perfect with that big head of boy choy. It’s a nice stir fry sauce you’ll want to use on other things this year. It would be great with the kale, the turnips or the radishes this week. And yes, you can stir fry lettuce!
Stir Fried Beans (and maybe bok choy) with Tofu and Chiles
This yummy recipe is from Martha Rose Shulman of the New York Times. While you’re at it, add in your bok choy, cut into bite size pieces.
Notes on Greens
Greens storage: All of the sturdy greens (chard, bok choy, cabbage, kale) should be stored the same way. Put them into a plastic bag and leave it unsealed. Put into your vegetable crisper. The outer leaves may wilt, but the inner leaves will be fine. And for other uses for your greens: think about braises, making Read More…
Stir-Fried Bok Choy
This recipe comes from Bill Schroeder of the Buford Highway Farmers Market. He uses stir-fry sauce for convenience sake. You can find it at most grocery stores these days, but you can also just add a little soy sauce and sugar in its place. To make a more exact replica, you’d stir a little cornstarch into water and add that at the last minute to thicken up the sauce.
Spicy Greens
This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.
Bok Choy and Kale Fried Rice with Fried Garlic
Yay! The first of the garlic. A recipe from seriouseats.com.