Tag Archives: bok choy

Bibimbap


Recipe and image via Dennis Yuen.


Dennis always posts the most beautiful food photos on Facebook. He’s an improvisational chef, but I’ve asked him to rein it in for this recipe. This barely cooked recipe is great for a hot summer day.
Ingredients and amount are open to your interpretation so use whatever veggies are in your fridge.
I find that crisp and watery veggies taste best as a sharp contrast to the spicy gochujang (Korean red pepper paste, available at the Met Supermarket on 43rd Avenue and 44th Street). Sprouts, radish, lettuce, bok choi, turnip, cabbage all work really well. I also like to add a fried or sunnyside egg just before the final mix in.

Ingredients
Rice – as much as you need
Lettuce, chopped
Turnips, chopped or julienned
Whatever other veggies are in the fridge, chopped or julienned
Protein of choice – shrimp, beef, pork, tofu, egg

Method
1. Cook rice.

2. When rice is almost ready, chop up/julienne whatever veggies are in the fridge, lettuce & tunips are a must.

3. Add protein. In this case, blanched shrimp and a scrambled egg.

4. Mix rice in with veggies. Top with sprouts and egg, if you have.

5. Mix in gochujang to taste.

6. Enjoy!

Stir-Fried Bok Choy with Ginger and Garlic


recipe via Robin Miller

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions
1. Heat oil in a large skillet over medium heat.

2. Add garlic and ginger and cook 1 minute.

3. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

4. Season, to taste, with salt and black pepper.

Yield: 4 servings

Bok Choy


Bok Choy is a Chinese leaf vegetable.

Nutrition
Bok Choy is a good source of calcium vitamin C and fiber.

Storage
3-5 days, refrigerated in a perforated plastic bag.

AKA
snow cabbage, brassica rapa

Origin
Bok Choy has been grown for over 1300 years.

Cooking tips
Both the leaves and the stalk can be used raw or cooked. It is often also added to hotpot dishes and soups. Baby bok choy is great for braising or stir frying. It is also great raw with dips and in salad.

Substitutions
watercress, dandelion greens

Recipes