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Posts Tagged bok choy

Bok Choy Skillet Supper

From your share:
4 small bok choy, halved or larger bok choy quartered

From your kitchen:
2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom or vegetable broth

From your garden:

1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided

Heat 1 tsp. garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.

Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.






Bok Choy Stir Fry with Beef and Oyster Sauce

Stir fry some of the mushrooms with the beef and bok choy or replace the beef with the mushrooms in the share for a vegetarian dish.

1 pound baby bok choy
1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
1 tablespoon minced or grated fresh ginger
2 cloves garlic, minced
1/2 pound top round beef, thinly sliced
3 tablespoons oyster sauce
2 teaspoons fish sauce
1/2 medium red bell pepper, cored and sliced
2 tablespoons sesame seeds

Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

Heat a large skillet or wok over medium-high heat. Add the oil, and then add the garlic and ginger. Cook for 1-2 minutes, or until soft, and then lay the beef slices flat on the pan. Cook each side for 1 minute or until browned.

Stir in the bok choy and cook for 1 minute, or until the bok choy just starts to wilt.

Stir in the oyster sauce, fish sauce and bell pepper and cook for about 1 minute or until heated through.

Garnish with sesame seeds and serve warm. Serve with Jasmine Rice


From: Food and




Pork and Bok Choy Stir Fry

4 teaspoons cornstarch
1 1⁄2 teaspoons sugar
1⁄4 cup white wine
3 tablespoons light soy sauce
1 lb. boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1⁄2 lbs. bok choy, thinly sliced

In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add bok choy to skillet and stir-fry until bok choy is wilted.

Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.  Serve with rice or noodles.






Bok Choy Radish Slaw

Most people turn to stir-fry for bok choy, which is definitely a delicious option! Bok choy is really versatile, and can also be grilled, braised, and enjoyed raw like in this slaw. Bok choy is a great addition to any salad, it’s mild tasting and the stalks are very crunchy. For this slaw, I separated the stalks and leaves, then cut the stalks into thin slices and shredded the leaves. Radishes are a crunchy and peppery addition, cut to the same size as the stalks.

The dressing for the slaw is a sweet and mild sesame vinaigrette. Really it’s somewhere between a slaw and a salad. I’m willing to bet that the bok choy and radishes would also compliment a creamy dressing nicely. When the stalks are sliced, stack the leaves, roll them tightly, and cut into thin slices. At this point I washed everything again in a salad spinner, and spun it dry. I wanted the salad really dry so the dressing wouldn’t get watered down.

Whisk the dressing ingredients together, then combine everything. Taste and adjust the seasoning, you might add more lime and/or tamari. This preparation will also lend itself well to a little bit of spice if you want to add a squirt of sriracha or pinch of crushed red pepper to the dressing.

Bok Choy & Radish Slaw
1 head Bok choy, washed, stems and leaves separated
1 bunch radishes, tops removed
1/4 cup canola oil
2 tablespoons tamari or soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger

Cut stalks into 2 inch slices. Slice Bok choy vertically into matchsticks. Slice radishes, then stack on top of each other and chop into matchsticks. Roll Bok choy leaves tightly into a bundle, and thinly slice. If necessary spin leaves and stalks dry using a salad spinner.

Mix the dressing ingredients together. Toss radishes, Bok choy stalks, and leaves with the dressing. Taste and add more lime or tamari if necessary.







Bok Choy, Potato and Onion Side Dish

1 red onion
2 tablespoons oil
1 tablespoon balsamic vinegar
2 medium potatoes
2 tablespoons fresh ginger, finely chopped
1 teaspoon garlic, finely chopped
1 head Bok choy
1 teaspoon flaked sea salt

Peel and chop onion. Cut off only the root end off of the Bok choy, then separate the leaves, and wash thoroughly, as soil often sticks to the thick white stems.  Peel potatoes and chop, and prepare ginger and garlic. Fry the onions in the oil, stirring, over high heat until they soften, then add the balsamic vinegar and stir. (Add a little more oil if necessary).  Add the chopped potatoes. Lower heat, but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic and salt.

Slice the Bok choy from the stem parts to the green leaves, including all the white stems. Add to the pan. Stir, add the salt, and let saute without a lid for a while to prevent liquid forming.  After about 10 minutes turn heat to low and put on a lid at an angle. Gently fry until the vegetables are cooked, but it’s nice if the Bok choy stems are slightly al dente still.  As suggested: although this dish is quite flavorful as a side dish, you could add chopped bacon and a number of other ingredients, even mature cheese strewn over when it’s cooked. Add black pepper or nutmeg, to taste.






Sesame Orange Salmon with Warm Bok Choy Salad

Finely grated zest and freshly squeezed juice of 1 large orange (1 teaspoon zest, about 1/4 cup juice)
1 tablespoon toasted sesame oil
1 teaspoon honey
Freshly ground black pepper
Four 4-to-6-ounce salmon fillets, skinless if desired
2 teaspoons olive or peanut oil

For the salad:
1 pound bok choy, white stems cut into approximately 3/4-inch dice, leafy green parts cut into strips about 1 inch long and 1/2 inch wide
1 1/2 teaspoons olive or peanut oil
4 medium scallions, white and light-green parts, cut crosswise into thin slices (1/2 cup)
2 medium carrots, coarsely grated (1 cup)
Finely grated zest of 1 large orange (1 teaspoon)
2 oranges, peeled and cut into Supremes ***
2 teaspoons honey
1 tablespoon toasted sesame oil
Salt and Freshly ground black pepper

For the salmon:

Combine the orange juice and zest, toasted sesame oil and honey in a shallow dish, season with salt and pepper to taste. Add the salmon fillets and turn to coat completely; turn again after 10 minutes. While the fish is marinating, start the salad: Steam the bok choy in a stove-top steamer in stages. First, steam the bok choy stems for 4 to 5 minutes, until tender. Remove the stems and add the bok choy leaves; cover and steam them for about 3 minutes, until wilted and tender.  Preheat the oven to 350 degrees. Heat the 1 1/2 teaspoons of olive or peanut oil in a deep nonstick 10-inch sauté pan or skillet over medium-high heat. Add the scallions; cook for 1 minute, stirring. Add the carrot; cook, stirring, for 3 to 4 minutes, until the carrot is just getting tender. Add the orange zest, the orange segments, the steamed bok choy stems and leaves, the honey and toasted sesame oil; stir to combine, season with salt to taste. Reduce the heat to medium and cook for 3 to 4 minutes, until the orange segments have warmed through. Turn off the heat.

To finish the fish, heat the 2 teaspoons of olive or peanut oil over medium-high heat in a nonstick, ovenproof sauté pan or skillet large enough to hold all of the salmon pieces. Once the oil is hot, carefully add the salmon pieces, skin (or skinned) side up. Cook for 1 to 2 minutes, just long enough to form a nice crust. Use a wide, thin spatula to carefully flip the salmon pieces over. Cook for 1 minute, and then transfer the pan or skillet to the oven. Cook for 5 to 6 minutes or until the salmon is done to your liking.

Divide the bok choy and orange salad mixture among individual plates, piling it at the center of each one. Top each portion with a piece of the salmon. Serve warm or at room temperature.

*** To cut the orange into Supremes, slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom, exposing the flesh. Then, holding the fruit in your hand cut the orange segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)

From: the Washington Post


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