Anyone have Bok Choy/Pak Choy recipes?

I almost bought some today in the grocer's but wanted to find some recipes first. I'm increasing my greens intake in our menues, and I know I can grow it here, but wanted to try some first.

Anyone have any tasty recipes for its use? Would appreciate them.

We use it in chinese stir frys as one of several mixed fresh veg & mung bean sprouts that get some sort of chinese sauce or other poured & stirred in just before it is fully cooked

I love to take ground beef, brown it up with S&P and some garlic, at the very end toss in thinly sliced bok choy. It's plain and simple, but refreshing. It's great cut in half long ways and brushed with olive oil, S&P and grilled. Course you can braise it, chop it up and toss in a stir fry or salad. I love to eat it raw with a little seasoning. I saw some of your roasted tomatoes earlier. I bet it would be excellent with some of those.
Saute it and toss it in with rice.
I've never grown it, but love to eat it. I'm growing some baby bok for the first time this year and can't wait to see how it does.

After sauteing the bok/pak choy, drizzle in some sesame oil and add soy sauce. If you do add soy sauce, I'd cut out the salt during the saute

Do you just cook or eat the white part or the leaves, too?

Is it a come-again crop or just one per harvest? How many planted per square?

Thanks folks, for the responses so far.

quiltbea wrote:Do you just cook or eat the white part or the leaves, too?

Is it a come-again crop or just one per harvest? How many planted per square?

Thanks folks, for the responses so far.

You eat everything. You might have to trim a little of the white off the bottom(if it's a little tough) but it won't be much.

I don't know if it's cut-and-come again or not. I would think not because all of the bok choy I've seen looks like a head of romaine.....you get an entire head of bok choy upon harvesting, not just leaves. Unless different people have different ways of harvesting.

I LOVE Bok Choy raw as a salad/slaw. A good friend of mine does this all the time and it's amazing (and a little different) every time. Just chop it into small pieces (yes, including all but the very end of the white stem. i cut it as i do celery), and toss it along with anything else you like in salads, chopped to the same size. My favorites are carrots, apples, green onions, if i have them, raisins and some raw garlic. Make a dressing of freshly squeezed lemon juice, honey and olive oil (it's all to taste. I guess i use about 1/2 a lemon, a spoonful of honey and prob. about a TBSP olive oil. Sometimes I add a splash of apple cider vinegar as well), perhaps a little salt and pepper, and there you go! (Avocado is also a nice addition but then you should eat the whole salad that night, as it browns so quickly).

If you prefer more of an asian dressing, I've also used about three parts apple cider vinegar to one part sesame oil and a little sugar. Yum!

Thank you, thank you. I'm writing this all down.

I use it in stir fries and raw in salads. I also use the stems for dipping in dips... I slice it or chop it and add it in the last few minutes in soups and stews.. you can use it in almost anything...

Aran

AranMC wrote:I use it in stir fries and raw in salads. I also use the stems for dipping in dips... I slice it or chop it and add it in the last few minutes in soups and stews.. you can use it in almost anything...

Aran

Yep....almost anything that calls for some sort of green.

My Pak Choy seedlings have got their second leaves today... yaaaay...

They have great flavour, and simple is usually best with them.

Keep in mind that it's sometimes best to cook the white end first and add the greens later. The white ends take a couple minutes to get tender, while the greens will be done in seconds.

Personally, I like to saute them in a little oil with garlic and hot pepper flakes, then drizzle on a bit of sesame oil before serving. It's a really easy side dish.

I received a nice booklet called "A Guide to Promoting Asian Specialty Produce" at the recent Master Gardener's conference. I'll try to find a link to a printable version for this Topic. Meanwhile, I found this site:

http://ucanr.org/sites/Small_Farms_and_Specialty_Crop/files/88378.pdf

I'm in the process of inventing a new chicken/Asian greens/onion-garlic scape/multi-mushroom/dry sherry/soy sauce/chili paste/sesame oil recipe.

Does anyone have any additions or suggestions?

You've already exceeded my comfort zone!

But I recently stumbled across this site http://recipelabs.com/

Somewhere on it is a feature where you can type in the ingredients that you have on hand, and it will  search to find the recipes that use your ingredients.

I hope to try it soon when I have a bunch of various stuff in the garden that is ready to be harvested all at once.

Boffer,

I already remembered--and added--ginger to the dish.  

The Asian greens and scapes, of course, are from my SFG.

There is a youtube video by Chef Jared that is absolutely awesome.  It is my go to way to make baby bok choy.  Hope you find it helpful.

Thanks!

This booklet, Promoting Asian Specialty Produce, has lots of interesting recipes, Bok Choy. It is a 44 page printable PDF file.

http://wafarmersmarkets.org/resource-file/Promoting_Asian_Specailty_Booklet_2013.pdf

The cookbook is from my own Fresno area.  The Hmong, Loa and Mien people have had a big impact on regional eating and farmer markets.  

Look at that recipe for toy choy and shitake mushrooms.

sanderson wrote:Look at that recipe for toy choy and shitake mushrooms.

That recipe is what caught my attention.