Extra Dwarf Bak Choi Recipes

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Extra dwarf bok choy stirfried with fresh, minced garlic, ginger, chili, sesame seed oil, preserved beancurd and fish sauce. My favorite way to enjoy leafy greens with hot jasmine rice.

Brassica rapa chinensis or bok choy (Cantonese), bai cai (Mandarin) and cai thia (Vietnamese) is a versatile green that’s great for stirfries. It has a generally sweet flavor with a hint of mustard. We prefer the extra dwarf bok choy not only because they are tiny and adorable, but because they are more leafy than the regular bok choy. If you are lucky enough to get your hands on really clean ones without sand (which we have because they are grown hydroponically), then you can cook them whole. I t’s usual to cut off the very ends to separate the stems. Fill up the entire sink with cold water and let them hang out in there a while. After a couple rinses, these beauties can be drained and tossed into stirfries or soups.

Bok Choy
With crunchy stalks, tender leaves and gorgeous color, bok choy is versatile, inexpensive and highly nutritious.

Use chopped bok choy in any salad or slaw recipe; in place of shredded lettuce for tacos and sandwiches; or to add a blast of nutrition, flavor, color and texture to soups.

Coarsely chop bok choy, drizzle with olive oil and a squirt of lemon juice, then roast in a 500 degree F oven until lightly browned, about six to eight minutes.

For a healthful side dish, braise bok choy with chicken stock, garlic, ginger and some toasted sesame oil.

Heat a pan with high-quality cooking oil, such as coconut oil, extra-virgin olive oil or sesame oil. Add the bok choy (and other veggies, if you’d like) and stir to cook evenly.

Stir-fried Baby Bok Choy with Ginger and Garlic
1 1/2 pounds very baby (dwarf) bok choy, each one halved lengthwise
Flavoring sauce:
1/2 teaspoon sugar
1 tablespoon oyster sauce
1 teaspoon fish sauce
11/2 teaspoons canola oil or sesame oil
2 teaspoons water
1 1/2 tablespoons canola oil
2 teaspoons chopped fresh ginger
1 clove garlic, finely chopped
11/2 teaspoons cornstarch mixed with 2 teaspoons water

  1. Bring a pot of water to a boil and add the bok choy. When the water returns to a boil, let the vegetables cook for another minute, until just tender. Drain, flush with cold water and set aside.
  2. Combine the flavoring sauce ingredients. Taste and make any adjustments needed. You want a savory-briny-sweet taste. Set aside.
  3. Heat a wok or large skillet over medium heat. Add the oil, ginger and garlic. Cook for about 30 to 45 seconds until aromatic. Add the bok choy, give things a stir and cook for about 2 minutes, until heated through. Raise the heat to medium-high, add the flavoring sauce and keep cooking for another minute or so, stirring, to coat the vegetables well.  The bok choy will weep a bit of water.
  4. Give the cornstarch a stir before adding it to the vegetables. Cook for another 30 seconds, or until thickened, and glossy. Transfer to a serving dish and serve immediately.

Click here to download the recipe card below

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