Pac Choi/Bok Choy
Sesame Noodles with Baby Bok Choy and Roast Chicken
1 pound baby bok choy
1/3 cup peanut oil
1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)
2 tablespoons fish sauce
2 teaspoons Chinese chile oil
1 cup thinly sliced green onions
1 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped dry-roasted peanuts
1 tablespoon toasted sesame oil
2 cups shredded roast chicken or duck
Separate bok choy leaves, with ribs intact, from the central core. Discard the core. With a
paring knife, separate the leaves from their ribs (You can leave the smallest inner leaves
with ribs whole). Tear large leaves in half lengthwise. Cut the ribs crosswise into 1-inch
pieces. Pat the leaves and ribs dry.
Bring large pot of salted water to a boil over high heat.
Heat the peanut oil in a large skillet over moderate heat. Add bok choy, season with salt,
then stir to coat with the oil. Cover and cook until just tender, about 3 minutes.
Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs,
until al dente. In a small bowl, stir together the fish sauce and the chile oil.
Drain noodles and return to the hot pot. Add bok choy, green onions, cilantro, peanuts,
sesame oil, chicken and fish sauce-chile oil mixture. Toss well with tongs and serve
- From Drake member Robin Kline, via Janet Fletcher's Eating Local, Andrews McMeel
Braised Bok Choy
1 tablespoon peanut oil
2 cloves garlic, smashed
4 nickel-sized slices ginger
2 bok choy, washed and trimmed
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon rice or wine vinegar
1/2 cup water
3 scallions, trimmed and cut into 1-inch lengths
Cut stems of bok choy into one-inch sections; coarsely chop the leaves and set them aside.
Heat a wok or large skillet over medium-high heat until it begins to smoke. Add oil, garlic
and ginger, and stir for 10 seconds. Add bok choy stems and cook, stirring, until they begin
to brown, 2-3 minutes. Lower the heat to medium, add the hoisin sauce, soy sauce, sugar,
vinegar and water, and then stir to blend. Cover and cook over medium-low heat until the
stems are tender, about 10 minutes.
Uncover, raise heat to high, add leaves and cook, stirring, until the sauce has all but
evaporated. Toss in the scallions, cook another minute or so, and serve.
- From Drake member Robin Kline, via Mark Bittman's Leafy Greens, MacMillan USA, 1995