GoldenStarFruit - Easy Recipes for Healthy Eating » bok choy

Abracadabra – Marco Polo dinner

Carol — Tue, 15 Sep 2009 13:16:53 +0000

I’m always getting the complaint that there’s nothing in the fridge for dinner. That’s what happens when there is no meat around. Well I fooled Fred last night and fixed a tasty ‘Chinese’ dinner in less than 30 minutes. Actually I called it our Marco Polo dinner because I didn’t feel like cooking brown rice for 45 minutes so I substituted orzo pasta. Strange, I know. But it worked.

Saute in vegetable and sesame oil:
Baby Bok Choy
Onion
Mushrooms
Bamboo shoots
(optional) Broccoli pieces

Add 1-1/2 cups broth mixed with 2 tsp corn starch and soy sauce to taste. Cook down to desired consistency of sauce. Serve over orzo!

Saturday Morning Market Winners

Carol — Sat, 15 Aug 2009 16:05:48 +0000

Found a great organic vegetable stand at the market and bought a few things to test out in new recipes.

Loved seeing the white eggplant, the minature bok choy, the fresh ginger, and the orange tomato.

Vegetable Bean Soup

Carol — Thu, 06 Aug 2009 18:25:38 +0000

1/2 pound Navy Beans – soak for a minimum of 4 hours 6 cups stock and water 1/2 onion chopped 1 or 2 stalks celery chopped 2 carrots chopped 1 zucchini squash sliced 3-4 Roma tomatoes chopped 1-2 stalks bok choy, sliced complete with leaves 1 leek sliced (thick) 1 tsp Italian Seasoning 1/2 tsp salt 1/4 tsp pepper

Asian soup with chow mein noodles

Carol — Tue, 04 Aug 2009 23:31:09 +0000

I made soup for lunch today and the challenge is whether or not I can ever replicate it. Hey, I don’t even remember two hours later what I did but it was good so I need to make some notes here to trigger the ol’ memory.

I took 1/2 onion and 2 or 3 stalks of celery and sauteed them in olive oil. Then I added 3-4 oz of sliced mushrooms. Of course I was interupted so I turned off the heat and when I came back to it, I added 3 cups of broth and and 2 cups of water. I grated all the ginger I had left – maybe it ended up being 1 teaspoon? Added that. Chopped up 3 stalks of bok choy, leaves included, and threw in some snap peas and 2 chopped plum tomatoes. I seasoned it with 1 tsp of salt and some szechuan spice mix. As the soup was simmering, I cooked some chow mein noodles (separately) and added some of them to the soup pot.

All in all, very succesful and I now have leftovers – both soup and noodles.

Oh, I also used 2 small green onions!

Potstickers

Carol — Tue, 04 Aug 2009 13:58:20 +0000

Ingredients:

1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings

Preparation:

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with soy sauce mixed with minced ginger for dipping.

source: http://chinesefood.about.com/od/vegetarianrecipes/r/vegpotstickers.htm