From the New York Times
(2023) Ginger Chicken With Crisp Cabbage Salad
Bok Choy
(2022) Bully Boy’s Teriyaki Sauce
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.
(2021) Marinated Tofu and Vegetable Salad
The official recipe calls for Napa cabbage, but I’m going to use that bok choy when I make this for dinner tomorrow.
(2021) Salt-and-Squeeze Slaw
That bok choy may be stumping you. For some of us, it’s a challenge to come up ideas several weeks in a row. I dug out this old recipe from Bon Appetit – a salt-and-squeeze slaw. You could use almost anything in today’s box. The recipe is down below.
(2020) Baby Bok Choy With Oyster Sauce
Sam Sifton’s note: This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that’s all you have, or chard, or beet greens.
Conne’s note: Or Napa cabbage!
(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…