Serves: 6 to 8 as a side dish
2 cups Basmati rice
4 cups Swanson’s Thai Ginger broth
8 oz. shitake mushrooms, cleaned and sliced
1 large shallot, minced
2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated
1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course.
4 cups cubed roots (beets, carrots, parsnips, etc.)
1 – 1½ lb. wide Lo Mein noodles or fettuccini
2 tablespoons Asian chili oil
1 large head of bok choy, washed and cut or torn into strips
24 to 30 large raw shrimp, shelled and deveined
4 scallions, sliced thinly on a diagonal
2 tablespoons minced fresh ginger
1 large clove garlic, pressed or minced
½ cup dry white wine
½ cup chicken or vegetable broth
1 cup cilantro leaves
*A few other Chinese inventions
Wooden coffins 5,000 BC
Silk 3,000 BC
Written language 1,000 BC
Crossbow 500 BC
Paper 200 BC
Ice cream of snow 200 BC
Tea drinking 100 BC
Compass 300 AD
Toilet paper 600 AD
Government printed money 700 AD
Eyeglasses 1,000 AD
Moveable type printing 1,040 AD
Recipe by Anna Gill
4 heads of baby bok choy
1 tablespoon light olive oil
¼ cup dry white wine
1½ tablespoon minced ginger
1 teaspoon fresh coarsely ground black pepper
1. Trim the stalk ends of the bok choy and wash thoroughly. Allow to drain until completely dry.
2. Heat the olive oil in a wide shallow saucepan or a wok until shimmering.
3. Add the ginger to the oil and toss well. Sauté until the ginger is aromatic.
4. Add the white wine and simmer until it is reduced by half.
5. Add the dried bok choy and mix or turn in the pan to distribute the heat and the ingredients well to all aspects of the veggie.
6. Remove to a dish and serve.
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