Monday, May 10, 2010

i heart bok choi.

and most other green things. week 3 into our csa and robby stopped to ask me, " what have you been doing with the bok choi?"

i think it'd be embarrassing to mention the altar i have built for my weekly share of greens, so i simply said, " i make chinese food! i'll send you a recipe!" in an attempt to deflect the depth of my devotion to yummy green things.

for those of you new to bok choi, it is an asian cabbage. you will want to be sure to treat the green leafy part and the substantial stemage separately, much like swiss chard (which has it's own altar 'round here). in the following recipe, i used the stems like white onions. without any further ado, i present to you:

spicy stir fried chicken and greens with peanuts

3 tablespoons oil (peanut, canola or olive)
2 Tablespoon soy sauce
2 Tablespoon rice wine vinegar
3 teaspoon sesame oil
2 teaspoon sugar
1 teaspoon chile sauce (more or less, depends on how hot you like it!)
1 1/2 pounds skinless, boneless chicken breast halves
4 green onions
1 large bunch greens
1/4 cup chopped roasted salted peanuts

whisk together the following
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon chile sauce

add 1 1/2 pounds skinless, boneless chicken breast halves, cut crosswise into 1/2 inch wide strips. set aside to marinade at room temp 20 to 30 minutes.

whisk together (i'm not actually making a mistake and making you do this twice, just trust me.)
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon sugar
1/2 teaspoon chile sauce

set aside. and now we do some chopping!

4 green onions, white parts and green parts chopped separately
1 large bunch greens, stemmed and cut into 1 inch strips, about 10 cups. seperate out stems.

i used broccoli rabe and bok choi last time but you can try any mixture of mustard greens, kale, or spinach too.

heat 2 Tablespoons oil in a large, high sided skillet over high heat. add white parts of onions and stems, stir 30 seconds. add chicken and stir fry until cooked through, about 3 minutes. transfer chicken mixture to a bowl.

add 1 Tablespoon oil to same skillet, heat over high heat. add greens by large handfuls and stir until just beginning to wilt before adding more. saute until just tender and return the chicken to the skillet. add reserved soy sauce mixture, stir until everything is heated through, about 1 minute.

season with salt and pepper, sprinkle with green parts of onions and peanuts. eat up, build altar, praise God for making such delicious green stuff for your bellies!

1 comment:

Joel said...

I've recently taken a few pieces of baby bok choi along with my lunch, eaten raw. I like it that way, because you get the variety of leafy greens and a cruncy stem all in one vegetable. Plus, all I have to do is wash it--no cutting or stir-frying involved.

I also heart bok choi.