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Bok Choy
Bok choy is back
Provided by: Rosebank Farms
I thought this dish was excellent. Sidi’s criticism was, “Not enough bok choy.” And so ensued a verbal bok choy war. Sidi swore that he lost the war; however, there are two bok choy recipes for you.
Pad See Yew
Adapted from “Food & Wine” magazine
3 Tbsp. Asian fish sauce
1 Tbsp. miso paste or black bean sauce
1 Tbsp. oyster sauce
4 tsp. sugar
¼ c. low-sodium soy sauce
1 pound bok choy, cut into 2-inch pieces
6 oz. dried rice stick noodles
¼ c. cup plus 3 Tbsp. vegetable oil
1 pound shelled and deveined medium shrimp
Salt
4 large garlic cloves, minced
3 large eggs, beaten
2-3 Thai bird chilies or Serrano chilies
Lime wedges for serving
In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy sauce.
In a large pot of boiling, lightly salted water, cook the bok choy until it is crisp-tender, about two minutes. With a slotted spoon, transfer the cooked bok choy to a plate. Add the noodles to the boiling water and cook until firm but pliable; five minutes. Drain the noodles and rinse them under cold water; shake out any excess water. Transfer the noodles to a bowl and toss with 1 Tbsp. of the oil.
Heat 1 Tbsp. of the oil in a large nonstick skillet. Add the shrimp, season with salt and cook over high heat until pink throughout, two minutes. Add the shrimp to the bok choy. Add the remaining ¼ cup plus 1 Tbsp. of oil to the skillet and heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled. Add the noodles and toss lightly. Add the fish sauce mixture and toss. Cook, without stirring, just until the liquid is nearly evaporated, about five minutes. Stir the noodles once, then cook until browned on the bottom, two to three minutes longer. Add the shrimp and bok choy; cook just until heated through. Transfer the noodles to a large platter, sprinkle with the chilies and serve with lime wedges.
Serves 4
Sidi’s Bok choy
Wash bok choy intact; do not separate the stems. Drain. Beginning at the stem end, slice crosswise into 1-1/2-inch segments. Place the stem segments into salted boiling water. Boil for 2 minutes, then add the leafy segments and boil for 2 more minutes. Drain in a colander. Serve with lime wedges.
Serves 2-3
Bok choy cooking tips
From “Asparagus to Zucchini”
§ For stir-fry, separate leaves from the thick white stem and chop both into 2-inch-wide diagonal chunks. The stem pieces should be added to the stir-fry several minutes before leaves, as they need more cooking time.
§ Bok choy can complement a stir-fry with other vegetables, or it can be the stir-fry. Try sautéing onions until they begin to soften. Then add bok choy stems, tofu chunks, soy sauce, and grated ginger root. Add the bok choy leaves last. Serve with rice or noodles.
§ Bok choy, like other leafy greens, can be simply steamed. (Again, start stems cooking first.) Toss with a favorite marinade. Create an Asian flavor by tossing bok choy with a light coating of toasted sesame oil, soy sauce, and rice vinegar.
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