 Kay Carroll Serves: 6 to 8 as a side dish
2 cups Basmati rice 4 cups Swanson’s Thai Ginger broth 1-tablespoon oil 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.
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 Serves: 6
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
Serves: 4 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. |
