Category: Bok Choy, Tatsoi, Yukina Savoy

This dish is similar to a number of dishes on this site, however, I think of it as more of a side though you could serve it over rice for a main dish.   Quantities and proportions are very flexible. Use more or less curry paste, use green versus red (red is all I had when I made this), change up the vegetables. Double the recipe and use a whole can of coconut milk to serve 3-4. ... Read more »

[caption id="attachment_20560" align="aligncenter" width="660"] This version uses Brussels Sprout tops which are incredibly tender and sweet and can be used like any sturdy leafy green.[/caption]   This is a delicious way to enliven most greens. I think I particularly like it with sturdier greens like collards and kale but mustard greens are good here as is chard and spinach.... Read more »

This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs. [caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption] Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.  ... Read more »

Quick, spicy and delicious, these noodles are similar to these but don't call for mushrooms or eggs. Any quick cooking green works well but the crunchy bok choi stems are really nice here. If you have the ever-more-popular spicy chili crisp condiment, this is the place to use it! You can use fresh ramen noodles (above & below) or any long, skinny dried noodle. [caption id="attachment_18692" align="aligncenter" width="660"] And a bacon-free version w/ carrots, snap peas & mustard greens.[/caption]... Read more »

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. This coconut milk curry is quite similar to this one, which includes onions and is a bit drier.   Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. And the leftovers are excellent.... Read more »

This takes just a few minutes to make and is delicious over rice with an egg or thinly sliced beef or with eggs. The same method is good for bok choi or any other tender, leafy greens. I like leftover rolled up in a crepe with a little  hot sauce and plain yogurt.   ... Read more »

The only thing you need to have thought of in advance is to have made more rice than you needed for an earlier meal so that you have leftover rice ready, whether in the fridge or freezer. It matter little whether you use white or brown rice, short or long grain. I always make more rice than I need at any given time and then freeze the rest for the fried-rice-nights. Or make it in the morning and leave it sitting out all day and then you’ll have nicely dried out rice for the fried rice that evening.   Variations You can use most any vegetable you have on hand such as, broccoli, celery, Brussels sprouts, daikon, bell pepper, radish, and/or water chestnuts. Watery vegetables, like zucchini and tomatoes, are less well suited. Use a handful of radishes, chopped or a few salad turnips, chopped, in place of the carrots. If you don't have turnip tops, use beet greens, bok choi or any leafy green, you have. Snap or snow peas are great instead of shelling peas. Add any leftover meat you'd like or dice a couple slices of bacon or half a chicken breast and cook with the vegetables before adding rice. Add toasted peanuts or cashews for crunch and heft. Delicious herbs to add, in place of or with, cilantro are mint or basil ... Read more »

Bok choy has crunchy, fat stems and tender leaves. They tend to have different cooking times and can be added at different stages to fried rice, stir fries and soups.  However, sometimes I incorporate the greens in vegetable patties and make a dip for the raw stems.... Read more »

Mixing miso with minced garlic, ginger, cilantro and a few other pantry staples creates a quick, flavorful paste that you can use as a marinade for fish or meat or to finish quickly sauteed Yukina savoy. The recipe makes more miso paste than you'll need for this dish but you can rub it liberally on salmon and cook it while you cook the savoy or keep it on hand to season soups, grains, etc. You can also dilute it with some water and oil to make a delicious salad dressing. You can substitute bok choi, raab of any kind or any tender green for the yukina savoy.... Read more »

Yukina savoy is so tender and delicious and needs nothing more than a quick sear in a hot pan to make the perfect side dish.... Read more »

  Rich and fragrant, this is a flavorful dish to serve with rice or noodles or grilled meats. Feel free to substitute other greens. I prefer to use just the leaves of the chard and choy in this dish but by all means use the stems as well for a heartier variation. ... Read more »

Everything I might put into fried rice gets mixed in a bowl and panfried into neat little pancakes. A delicious alternative! And another reason to make twice as much rice as you need in the moment. . .so you have it ready for this sort of quick dinner.   Cabbage, peas, corn, broccoli, cauliflower, cabbage, turnips or any leafy green, basil and/or mint would be great. Be sure to chop them finely which helps the pancakes hold together when frying. ... Read more »

The stems retain their bite, the leaves soften and the tangy vinaigrette livens up the whole thing. Good on rice or as is. And it takes about 7 minutes start to finish. ... Read more »

  This combination of sauteed bok choy and scallions with fresh herbs, roasted peanuts, rice noodles and a fish-sauce based dressing can be a light meal-in-one. You can substitute different vegetables--carrots, peas, zucchini, tat soi, or mustard greens would all be good. ... Read more »

  I never tire of slaws and this is a quick, delicious one. As usual, substitute other kinds of cabbage or greens or herbs. Mint would be wonderful here instead or in addition to the cilantro. Any kind of miso will do but I tend to keep red miso on hand so it's what I typically  use.... Read more »

Tatsoi, a tender green also called spoon mustard or rosette bok choy, is delicious both raw and very briefly cooked. In this dish it's paired with soba noodles and a gingery soy dressing for a delicious, quick, cold salad. Substitute bok choy, if that's what you have. You could add cucumber, cilantro or basil as well as toasted seeds or peanuts for variation.   You can also easily halve the recipe to 4 ounces of noodles though leftovers are excellent.  ... Read more »

  This is a delicious way to prepare bok choy. And the sauce works beautifully for any other quick vegetable stir fries as well. The Sichuan peppercorns are pretty key here--it's worth getting a jar of them and they keep well. They're more floral and flavorful than black pepper though you could use 1/4 teaspoon crushed black pepper corns in a pinch here.  ... Read more »

  I originally made with just with radishes but turnips and bok choy and green garlic are all at home here. You can add thinly sliced, quickly broiled beef to this and serve it over rice for a complete meal. It would be lovely with most any grilled fish or tofu . . .. The lemon juice and the mint really add something here, taking it from a fine but uninteresting stir-fry to something a bit more vibrant. Toasted sesame seeds would be a nice addition too.... Read more »

--adapted from Local Flavors by Deborah Madison   Parsnips are so sweet and are balanced here by the greens, walnuts and sage. This is really like a large crispy pancake and is fantastic both as a side or a main.  ... Read more »

[caption id="attachment_5881" align="aligncenter" width="640"] This version didn't have mizuna but had cabbage in it instead.[/caption] This is a robust, bright salad that is begging for seasonal adaptations, protein additions (leftover chicken) etc. It can be made vegan with a non-dairy substitute for the yogurt. And it’s good the next day, if a bit softer.... Read more »