Curious what to do with your Bok Choy for the next couple weeks? Faith Durand wrote up some great ideas in her article for The Kitchn:
- Stir-fried with mushrooms – Just today, Mark Bittman talked about stir-frying bok choy with oyster sauce and mushrooms. It’s delicious! We’ve done that too; here’s a recipe for bok choy with wild mushrooms.
- Stir-fried with anything else – Bok choy is just fabulous when stir-fried with just about anything. A little sesame oil, a little soy sauce, some — it’s a great vegetable to throw into a last-minute meal.
- In dumplings – Try making homemade dumplings (like these) with a cup or two of finely minced bok choy. They’ll give a sweet and bitter flavor to the filling, with the refreshingly bitter leaves and sweet, juicy stalks.
- In soup – This sour and spicy soup includes bok choy. It looks so delicious!
- In a salad – Bok choy is refreshing and crunchy when raw, too. It’s like a two for one treat, with the tender leaves and crunchy stalks. Toss with a little sesame oil, vinegar, and scallions for a quick Asian-inspired salad.
Perhaps in the coming weeks we’ll have some more member-inspired recipes?