Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Half of a lemon, cut into wedges
1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
1 medium bunch of bok choy cleaned and separated
2 tablespoons lite soy sauce or Tamari
1/2 tablespoon fresh ginger, minced
2 tablespoons sesame oil
1 tablespoon white sesame seeds, toasted
1. Preheat oven to 350 degrees
2. In a sealable jar, mix the soy sauce, ginger and the sesame oil. Shake vigorously.
3. Place the whole stems of the bok choy outside up in a roasting dish.
4. Sprinkle half the contents of the shaken jar over the bok choy.
5. Place it in the oven for about 8 minutes.
6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up.
7. Sprinkle the remaining half of the shaken jar over the stems and leaves. Return to the oven for another 4 to 5 minutes.
8. Serve hot or at room temperature.
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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