Cooking

Two Pounds of Bok Choy

Seriously, What Do You Do With Two Pounds of Bok Choy?

fried-riceBefore the holidays, I signed up for a weekly farmer’s market box from Farm Fresh to You. And it’s great. Each week you customize your box from the seasonally available selections and it appears on your front step before you leave for work in the morning.

Winter is of course heavy on the apples, citrus, leafy greens, winter squash and root veggies. Each week, I carefully cultivate my selections. Every week I approach the process with great care. And every week, I somehow end up with the “why do I have that???” ingredient.

Last week’s ingredient: two pounds of bok choy.

Seriously? What the hell do I do with two pounds of bok choy?

There are three options that I’ve come up with, all of which seem to also use the stockpile of leftover shredded chicken from the freezer:

  1. Asian noodle soup. Boil water for ramen noodles, and cook per package directions. Add 1 tsp oil to a large soup pot and cook minced garlic and grated ginger until fragrant, about 1 minute. Add chicken, homemade stock, soy sauce (to taste), sriracha or chili sauce (to taste). Add sugar snap peas, shredded carrots and thinly sliced bok choy. Cook until bok choy has wilted. Add noodles. Serve.
  2. Fried rice. Pre-cook brown rice the day before; cold, starchy rice works best. Add 1 tsp oil to wok and scramble two eggs. Set aside. Add another 1 tsp oil and cook garlic, ginger and shallots until fragrant, about 1 minute. Add rice. Press against the wok to let it form a nice crust. Stir and repeat. Add chicken, sugar snap peas, shredded carrots and thinly sliced bok choy. Cook until bok choy has wilted. Add eggs, a few tablespoons of soy sauce and a splash of rice wine vinegar. Chili flakes optional. Served with sriracha and soy sauce to taste.
  3. Stir-fried noodles. This is loosely based on How to Stir Fry Noodles by The Kitchn. I used what I had on hand. I had a package of udon noodles in the pantry. From the fridge, I used shallots, garlic, shredded carrots, bok choy, sugar snap peas and shredded chicken, cooked in my wok until the bok choy wilts. I tossed that with soy sauce and rice wine vinegar to taste, and served with sriracha and soy sauce.

Hopefully in future weeks I’ll better manage my veggie box.

How do you use bok choy?

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