With the arrival of summer, I am going to try to post a weekly feature on our Market blog detailing some ideas on how to use seasonal produce. Often at Market, farmers are asked, "What do I do with it?" in regards to particular produce, and I'm going to try to help answer that question.
This week's feature: Bok Choy.
Bok Choy (also referred to as pak choi), is a variety of Chinese cabbage. It is most often found as seen above in a mature plant form with white, succulent stems, and dark green leaves, or as baby bok choy, in which the stems are still green, and the entire plant is smaller "baby" size. Both types have a fresh, crisp, sweet, flavor, sometimes compared to celery, but without the stringiness. I, personally, think bok choy is much sweeter than celery, and have never found it to have the almost bitter tang of some celery stalks.
So, what do you do with it?
Bok choy is delicious in any kind of stir fry. The entire plant can be chopped and cleaned and added to the stir fry towards the end of the cooking, in order to maintain the delicious crunch of the stalks. It is also a great addition to filling for spring rolls or egg rolls, and can be used in place of the cabbage component.
Recently, we have discovered a delicious Thai side dish made from bok choy. This would be excellent served along side a teriyaki style meat, or is an excellent light lunch served over rice.
Bok Choy with Lime Dressing
Ingredients
- 2 Tbsp oil (vegetable, sesame, or peanut oil work well)
- 3 fresh red chillies (if you don't like spicy food, you may substitute red bell pepper)
- 4 garlic cloves
- 6 spring onions (scallions) sliced
- 2 bok choy, chopped
- 1 Tbsp (or more!) chopped peanuts dressing:
- 2 Tbsp lime juice (approximately 1.5 limes)
- 1-2 Tbsp fish sauce (mushroom sauce may be substituted for vegetarian option)
- 1 cup coconut milk
Make the dressing:
Mix lime juice and fish sauce in a bowl. Be sure to add fish sauce slowly- it has strong flavor, and if you haven't used it before, you may want to try a little at a time. Going light on the fish sauce will not detract from the deliciousness of this dish! Gradually whisk in the coconut milk.
Heat oil in a wok. Stir fry the chillies for 2-3 minutes until crisp. Remove chillies from the oil and transfer to a plate with a slotted spoon. Add garlic to wok and stir fry for 30-60 seconds until golden brown. Remove garlic from wok with a slotted spoon and transfer to the plate with the chillies. You have now flavored the cooking oil.
Stir fry the white parts of the green onions for 2-3 minutes, then add the green parts and stir fry for 1 more minute. Transfer to the plate.
Bring a large pan of lightly salted water to a boil. When the water is boiling, add the bok choy, stir it twice, then drain immediately.
Put the bok choy in a serving bowl, and add dressing. Sprinkle with fried chili mixture and crushed peanuts. This dish may be served warm or cold.
