Category: Bok Choy, Tatsoi, Yukina Savoy

I had a green salad dressed with a light peanut sauce at Smallwares (a restaurant in NE Portland) a few years ago which inspired me to create this one. I’ve never tossed a green salad with this kind of dressing and was delighted to discover the combination.   This is another CSA Heavy Hitter recipe in that you can adapt the salad and sauce ingredients to suit your taste/what you have in the fridge and pantry. You can make the sauce spicier, you can add different vegetables, and so on and so forth.... Read more »

This is a variation of Okonomiyaki, Japanese Cabbage Pancakes and is a perfect CSA/market template in that you can use whatever bits and pieces you have on hand.... Read more »

This is just a touch richer than the Simplest Bok Choy Stir-Fry and the fish sauce and ginger gives it a nice depth. ... Read more »

A quick, not-very-authentic version of this Japanese stir-fried noodle dish with lots of bok choy, garlic and green onions. Use additional or other vegetables, like carrots, peppers, cabbage, peas, broccoli or other leafy greens. It's a good template. You can also add diced tofu or leftover meat of any kind.  ... Read more »

Serves 4   A couple of radishes add color and a little more crunch so by all means add a couple if you have some. Wash 1 bunch bok choy well and pat dry. Cut stems and leaves into thin ribbons. Heat a tablespoon or so of oil in a large skillet or wok. Toss in a little minced regular or green garlic and a couple of pinches of red pepper flakes, salt and the bok choy and thinly sliced radishes, if using. Cook quickly over high heat, keeping the vegetables moving around for about 2 minutes. Finish with toasted sesame seeds and a little toasted sesame oil if you’d like—though a little goes a long way so taste as you go.   This is delicious with rice or other cooked grains or topped with a fried or poached egg or as a side to simply cooked fish.... Read more »

This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef, cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked.  Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch.  ... Read more »

  Bok choy (and joy choy and pak choi and many other varietals known by a variety of names and spellings) are all considered Chinese cabbage and are related to cabbage, cauliflower and broccoli. Their leaves are tender and their stalks juicy and crunchy.   The leaves and stems, much like with chard, are sometimes cooked for varying lengths of time and then combined at the end.   Bok choy is classically used in stir fries and noodle soups and salads but it is also wonderful in fresh slaws and lightly pickled. Here's a quick, bright garnish/pickle using just the stalks:   Bok Choy Stem and Radish “Garnish” Wash a couple of bok choy stalks well and slice as thinly as you can. Mix with radishes cut into matchsticks and dress with sea salt and rice wine vinegar for a delicious, fresh accompaniment to most anything. Toss in a bit of chopped cilantro or mint if you have it and a squeeze of lime juice. Add this to a sandwich, top a bowl of rice and steamed vegetables with it . . .   Tatsoi and Yukina Savoy are smaller Asian greens also called spoon mustard (thanks to the shape of its leaves) or rosette bok choy. The two varieties are quite similar but Yukina Savoy tends to be a bit larger and more upright in its growth pattern. They are tender and creamy and delicious both raw and cooked. They are quite mild and a wonderful addition to salads, stir fries, soups or most anything. Use them soon after you purchase as they can spoil quite quickly.       ... Read more »