1 bunch of spring onions, sliced 1 bok choy, stems separated, washed, and quartered lengthwise 1 bunch of baby white turnips, greens removed (can be cooked with the bok choy), washed and quartered 1 garlic scape, finely chopped 2 tablespoons olive oil 1 can of coconut milk 1 stalk of lemongrass or 1 tsp. dried Red curry paste to taste Salt and pepper to taste
Over medium heat, sauté the onions in the olive oil about 5 minutes then add the turnips and cook 5 minutes more. Add the bok choy and garlic scape.
In a small pot combine the coconut milk, lemongrass, and add the red curry paste a little bit at a time until the desired heat is reached. Add this to the vegetables and serve over rice.
*You can add mushrooms to this recipe; cook them along with the onions.
Apple, Bok Choy, and Radish Slaw From Root to Leaf by Steven Satterfield 4 servings
¼ cup apple cider vinegar 1 medium, tart, crisp apple 2 medium radishes 1 medium head bok choy 1 teaspoon kosher salt ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup extra virgin olive oil
Place the apple cider vinegar in a medium bowl. Slice the apple vertically into 4 equal quarters. Place each quarter cut side down, with the seeds facing your knife. With the blade at a 45-degree angle, slice away the core and seeds from each quarter.
Thinly slice the apple quarters either on a mandolin or by hand. Julienne the apple slices into matchsticks. Thinly slice the radishes on a mandolin or by hand, then cut the thin slices into matchsticks; add to the bowl with the apple. Trim the bok choy by removing the core at the base. Separate each leaf and rinse well. Cut each leaf lengthwise down the center of the rib. Lay the trimmed leaves one on top of another and cut them crosswise into thin pieces. Add the leaves to the bowl, season with salt and pepper, and toss with the olive oil.
Marinated Bok Choy and Baby White Turnip Salad
1 small to medium sized Bok Choy 1 medium or 2 small Baby White Turnips 1 tbsp. sesame oil 1 tbsp. rice wine vinegar 1 tbsp. olive oil 1 tsp. – 1 tbsp. chili paste 1 small spring onion, finely diced
Cut ½ inch off of the bottom of the Bok Choy. Wash leaves and stems and pat dry. Cut the stems in ¼ inch slices and place in a small bowl. Cut the leaves in half lengthwise, then into ½ inch pieces crosswise. Wash the turnips and discard the stems. Cut into ¼ inch rounds and then1/8 inch matchsticks. Add turnips and onions to the bowl with the Bok Choy. Then add everything else and marinate 30 minutes in the refrigerator.
Stir-Fried Bok Choy with Noodle Cake From The Complete Vegetarian Cookbook by America’s Test Kitchen Serves 6
Noodle cake and vegetables 9 ounces fresh Chinese noodles Salt 2 scallions, sliced thin 5 tablespoons plus 1 teaspoon vegetable oil 1 tablespoon grated fresh ginger 1 garlic clove, minced 1 head bok choy, stalks and greens separated, stalks sliced ¼ inch thick on bias and greens cut into ½-inch strips 1 red bell pepper, stemmed, seeded, and cut into ¼-inch strips
For the sauce: Whisk all ingredients together in a bowl.
For the noodle cake and vegetables: Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until tender, 2 to 3 minutes (do not overcook). Drain thoroughly. Add scallions and ½ teaspoon salt to noodles and toss to combine. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat not cake with spatula. Cook until crisp and golden brown on first side, 5 to 8 minutes.
Slide noodle cake onto large plate. Add 2 tablespoons oil to skillet and swirl to coat. Invert noodle cake onto second plate and slide it, browned side up, into skillet. Cook until golden brown on second side, 5 to 8 minutes. Slide noodle cake onto prepared rack and keep warm in oven.
Combine 1 teaspoon oil, ginger, garlic in bowl. Add remaining 1 tablespoon oil to now-empty skillet and return to high heat until just smoking. Add bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.
Clear center of skillet, add ginger mixture, and cook, mashing mixture into skillet, until fragrant about 30 seconds. Stir ginger mixture into vegetables. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Serve with noodle cake.
5 tablespoons canola oil, divided 1/2 cup thinly sliced shallots, separated into rings 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon lower-sodium soy sauce 2 teaspoons fresh lime juice 1 teaspoon fish sauce 1/4 teaspoon crushed red pepper 1 small shallot, minced 1 garlic clove, minced 1 pound bok choy, rinsed and cut into (1-inch) slices 1/4 cup torn fresh mint leaves
Heat a medium skillet over medium-high heat. Add 1 tablespoon oil to pan. Combine shallot rings and cornstarch in a bowl; toss to coat. Add shallots to pan; sauté 5 minutes or until crisp. Combine vinegar and next 6 ingredients (through garlic) in a bowl; drizzle in remaining 1/4 cup oil, stirring with a whisk. Add bok choy and mint; toss to coat. Top with fried shallots.