I opened my CSA box (actually a bag) this week and was delighted to see bok choy in there. I am lucky because I love greens. I haven't met one I don't like yet.
But I know there are many (hopefully not that many) of you out there who don't like greens, especially the dark leafy ones with some serious character. If you are in that camp, fear not. Bok Choy is your friend. It is fresh and crunchy, and almost sweet. If you can handle iceberg lettuce and green cabbage, you will love this green. If you can't handle *anything* green and leafy, I hear there are shrinks out there for that kind of stuff :-)
Bok Choy goes by many other names - Pak Choi, Bak Choi, Chinese Cabbage, etc. If you are not familiar with this vegetable, you can learn more about it here. As I mentioned already, it is very mild in flavor so plays along well with other ingredients. As part of a chinese-themed menu, I think it pairs very well with oyster sauce. And it is quite delicate, so stir-frying is the way to go. You can braise it too, but we're talking a pretty short braise here (15 minute-ish). So if I can tempt you to an uber-quick, healthy, protein and vitamin packed dinner, folks here is your answer. Did I mention quick? And oh-so homey and comforting. My boys always gobble this one up. From our family to yours..
Bok Choy and Tofu in Oyster Sauce
Serves 4
Ingredients
5 - 6 bok choy
4 cloves garlic, minced
1 tbsp fresh ginger, finely minced
1/2 tsp red chili flakes, optional
1 cup sugar snap peas, tough strings removed
1 package (14 oz) extra firm (or firm) tofu, cut into 1/2 inch chunks
2 tbsp peanut oil
Sauce
1 1/2 tbsp oyster sauce
1/8 cup soy sauce
1/2 cup water (or chicken or vegetable broth)
1 tsp cornstarch
Method:
1. Mix all the sauce ingredients till well incorporated. Set aside.
2.Seperate the leaves from the stalks on the bok choy. Coarsely chop the leaves, wash well, drain completely, and set aside. A salad spinner works well to get rid of excess water. Slice the stalks crosswise into bite-sized pieces. Rinse well, drain completely, and set aside.
3. Heat peanut oil in a large wok. Add the garlic, ginger, and red chili flakes, if using. Add the bok choy stalks and peas. Stir fry approx. 5 minutes. Now add the leaves, stir fry 1 minute.
4. Add the tofu. Pour the sauce on top, mix gently but thoroughly to incorporate and cook another minute or two till the sauce thickens.
5. Serve along with steamed rice.
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