Showing posts with label baby bok choy. Show all posts
Showing posts with label baby bok choy. Show all posts

Saturday, March 11, 2017

Baby Bok Choy With Shitake Mushrooms, Garlic, Ginger and Sesame #recipe #mystery #giveaway @AbbottMysteries

This is the last post in our Eat Your Rainbow Challenge!  We have enjoyed our veggie posts and this time we wanted to choose something a wee bit different and opted for baby bok choy because they’re just so cute and shitake mushrooms because they are so intriguingly odd looking and they’re actually grown in our community!  We think you could use ordinary button mushrooms too.  

We hated to cook the bok choy because they were a) adorable and b) obviously terrified. Oh well.

Make sure you post a comment today to be on the list for the draw for this fabulous veggie serving platter.  All previous commenters' names will be in the draw.

 We’ll be choosing soon!  Let us remind you that you must leave your email addy in your comment. Disguise it to fool the trolls, by all means, but we’ll need it to let you know.

And now back to our baby bok choy. They look so lively and full of nutrition. The taste is mild and delicious. What’s not to love?

Baby bok choy are very popular around here. I have bought at least a half-dozen packages of them intending to experiment and they have mysterious vanished into soup and omelets. (MJ says: I don’t know who the culprit is but it appears that I’m married to him.)  

This time, we managed.  There are lots of nice recipes about for sautéing this lovely veggie, but we were looking for something like the Asian marinade we make for our favorite baked salmon.  After a bit of experimentation, we toned down the amount of sesame oil to ½ tsp. It has quite a powerful flavor.

The results were a big hit. Although the recipe serves six as a side, there was just enough left for one.
MJ had to promise to make it often.  That was good news!  We  hope you will also like it. You can fiddle with the ingredients and proportions. Let us know what you think!


Baby Bok Choy With Shitake Mushrooms, Garlic, Ginger and more

2 tablespoons Canola or other vegetable oil
2 tsp prepared chopped garlic (or two cloves fresh garlic minced)
1 tbsp prepared ginger (or one tablespoon grated fresh ginger)
2 tablespoons soy sauce (regular or low salt)
1 1/2 tsp maple syrup
½ tsp sesame oil
½ cup chicken stock
6 baby bok choy with ends trimmed, chopped
8 oz shitake mushrooms, ends trimmed and sliced
S & P to taste

What to do:
In a large frying pan, heat the oil until hot but not smoking. Canola is better than olive oil for high temperature frying. Sauté the garlic and ginger for about a minute.

Add the boy choy and mushrooms and cook for about five minutes.

Combine soy sauce, sesame oil, maple syrup and chicken stock in a small bowl.  Add to pan.  Bring to a boil and cook until liquid disappears.  It won’t take long!  Add S & P to taste. We found it salty enough as is.

This is a highly flavored dish and we chose to serve it with plain roast roast chicken and Arborio rice, so there wasn’t a lot of flavor competition. We loved it! It would also be very good with baked fish. 

Do come by and let us know if you have any favorite seasonings for baby bok choy.  We’re looking forward to hearing from you.

If you are new to this blog, we’d like to point out that Victoria Abbott is a collaboration between the artist and photographer, Victoria Maffini, and her mother, Mary Jane, author of three other series.
Together, we write the award-winning Book Collector Mysteries. We love writing together and oddly enough, we have fun. 

We like to think our book collector mysteries have lots of flavor and surprise too. All five titles are available in print, ebook and audio format. Don't miss out!


Get in on more fun with  our email newsletter.  All you need to do to get on the list is ask us RIGHT HERE

We’re also on Facebook and love to hear from you.  Click to link to Mary Jane Maffini
and Victoria Abbott

Make sure you eat your veggies and don't forget to comment and leave your email addy to be in the draw. We're rooting for you!

Saturday, July 2, 2016

Grilled Baby Bok Choy & New Way to Cook Corn #Recipe @PegCochran

Today I have two recipes for you although one is not really a recipe but a method of cooking.  Stick with me and you'll see what I mean.  Both recipes would be perfect for Fourth of July barbecues and picnics.

Grilled Baby Bok Choy

I love to grill, and I'm always trying to get us (my husband) to eat more vegetables so this recipe obviously caught my eye!  It's very simple and I thought it was very tasty and makes a nice change
from the same old, same old green beans, peas and zucchini.

Several heads of baby bok choy
1/4 cup Asian chili sauce (the sweet kind)
1 tablespoon rice wine vinegar
1 tsp. brown sugar
1 tsp. sesame oil
1 tsp. soy sauce

Cut bok choy in half.

Place the bok choy in a baking dish and microwave for around three minutes or until starting to wilt and get soft.

Mix the rest of the ingredients together and whisk to blend.  Pour into baking dish on top of bok choy and turn bok choy until well coated on all sides.

Place bok choy on pre-heated grill (medium heat) and grill until marks begin to form, flip, and grill the other side.  Serve drizzled with leftover marinade. 


Microwaved Corn on the Cob

This is more of a technique than a recipe as I said.  I saw a video on how to do this on Facebook (where else, right?)  I decided to try it to see if it worked.  It did...sort of.  I made a few modifications along the way.

Peel outer layers of husk off the corn.  Microwave on high (original video said three minutes, I found if you're doing more than one piece of corn, six minutes is closer to the mark.)

Cut off end of corn.  (You have to cut far enough up the cob so that the hole you have created is bigger in diameter than the ear of corn.)

Hold the top of the corn (preferably with an oven mitt), hold corn upside down and shake to remove.  The corn will (eventually) come out minus any of the silk that usually clings to it.

 Voila!  Naked corn!

My verdict:  it's worth it just to not to have to peel off the pesky silk if you're going to microwave the corn anyway.

There is a sale at the moment on Unholy Matrimony, book #2 in my Lucille series--only $.99!

The hilarious Lucille Mazzarella is back and planning a wedding. But even the worst Bridezilla can’t create the wedding drama she’s about to face in this second book in the series.

Desperate to see her pregnant daughter Bernadette married before the baby comes, Lucille is engrossed in all things wedding. Nothing will distract her from planning this Mazzarella main event. Nothing, that is, except for the murder of the mother of the groom.

Just when things couldn’t possibly get any worse, Lucille is named as the prime suspect, and it’s a race against time as she and her best friend Flo struggle with shady financial dealings, a family that isn’t at all what it seems, a groom that might not be all man, and a little bundle of joy that might make an appearance before the mother can say I do. 

Berry the Hatchet, book #2 in my Cranberry Cove series, is out now!

Coming in September! Book #1 in my Farmer's Daughter series!

Monday, March 2, 2015

Braised Bok Choy Shanghai Style

We're not as stylish as Victoria's cauliflower, but we have better hair.
Oh dear! I fear I'm getting a reputation for baking sweets. The shame! We really do eat veggies around here, too.

One of the things I miss about Washington, DC is the incredible Chinese restaurants. I was always the one in the crowd who insisted we order veggies along with everything else. There's just something so delicious about steamed vegetables with salty-sweet sauces.

If you're like me, you probably walk by baby bok choy in the grocery store all they time. I bought some last week and thought I really ought to try doing something with them besides throwing them into soup or a stir-fry. I found this interesting and oh-so-simple recipe for braised bok choy and had to try it. I took a quick look at other Chinese recipes and most seemed similar but involved a lot more liquid. In this recipe, the bok choy is mostly steamed. It's still crispy, not limp and cooked to death, which I particularly liked. It says this is Shanghai style.

However, for my American palate, I thought the sauce was a little bit too watery. So I whipped up a second sauce by decreasing the water and increasing the other ingredients. Then I simmered it for about five minutes to enhance the flavors, and that turned out great. It would be a snap to add some garlic powder or ginger, if that's your taste.

I happened to have some Asian cooking oil on hand, which is a combination of peanut oil and sesame oil. The recipe doesn't specify the type of oil. I suspect that the flavor benefits from an Asian style oil like sesame or peanut if you have it on hand.

Braised Bok Choy Shanghai Style

2-4 baby bok choys
1 teaspoon brown sugar
2 teaspoons soy sauce
2 teaspoons oil
1/2 cup water

Slice the bok choy in half and soak in water for about half an hour to loosen any dirt in between the leaves. Swish it in the water, then pat dry.

Combine the ingredients in a pot and bring to a boil. Add the bok choy, bottom first. Press leaves down as necessary and place a tight lid on top. Turn the heat to low and simmer 5-7 minutes. Serve hot.

Krista's extra sauce:
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons oil
3 tablespoons water

Bring all ingredients to a boil and simmer, uncovered, about five minutes. Serve over bok choy.

Bottoms into the sauce in the pot.

Push down the leaves and put a lid on the pot.

After cooking. Still nice and green.

Serve warm with Krista's extra sauce on the side!