Tuesday, October 22, 2013

Bok Choy Stir-Fry

Last weeks CSA share had 2 bunches of baby bok choy and 1 bunch of some other type of choy and the name escapes me. I can't find it on Google either. So for this recipe I used all the choy and you should use what you can get, baby bok choy, bok choy, Chinese Napa Cabbage, you get the idea. This made a huge batch so feel free to cut the recipe in half. I polished off the last of it for lunch today. Ummmm.
For the Sauce:
  • 1/2 cup reduced-sodium soy sauce
  • 3-4 tablespoons black bean sauce
  • 4 tablespoons natural sugar (raw sugar)
For the Stir-Fry: 
  • 1 box fettucini
  • 1 tub extra-firm tofu, cubed
  • 3 tablespoons coconut oil
  • 3-4 cloves garlic, minced
  • 2-3 bunches baby bok choy, sliced into 2 inch pieces
  • 1 can water chestnuts, drained
  • 3-5 scallions, white and green parts, sliced
  • 4 ounces baby bella mushrooms, wiped clean and thickly sliced

Combine the sauce ingredients in a bowl and set aside.

Cook the noodles according to the package directions. Drain and return them to the pot, add cold water and let sit until you are ready to add them to the stir-fry. This will keep them from sticking together.

Cut the tofu into cubes (I cut it in half lengthwise, then each of those in half for a total of four slabs. Then I cube those slabs of tofu to get about 5 cubes per 1/2 slab. Heat 2 tablespoons oil in a cast iron skillet til hot. Add the tofu and brown well on all sides. Set aside until needed.

Heat the remaining oil in a LARGE non-stick skillet (unless yo have decided to divide the recipe in half.)  Add the garlic and saute for 2-3 mintues.

 Add the bok choy, water chestnuts, scallions and mushrooms to the skillet and stir-fry about 3 minutes.

Stir in the cooked noodles and tofu. Gently toss.

Give the sauce a good stir and drizzle the sauce over the dish.

Give the dish another good toss and serve with extra soy sauce and/or black bean sauce if desired.
Enjoy!

10 comments:

  1. Replies
    1. Stephanie,
      It was truly amazing and only took about 30 minutes to make. If you try it let me know what you think.
      Gloria

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  2. This looks yummy! I love Bok Choy!

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    Replies
    1. Thank you Linda! I hope you enjoy looking around my kitchen and thanks for stopping by.

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  3. I think that I've tried before. The name bok choy rings a bell and the images too. Either way, thank you for sharing the recipe. This looks perfect to eat on a grey and windy or rainy day. :)

    vegcourtesy.blogspot.com

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    Replies
    1. Adi, thanks for stopping by... I have several dishes that are similar to this one. I've only cooked with Bok Choy a couple of times, but I just joined a CSA and we've gotten bok choy the last 3 weeks!!!! LOL -- so I've been really looking for different ways to fix it but mostly all I see are stir-fries and a few soups.

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  4. This comment has been removed by the author.

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  5. Glo,
    I am a Swallowtail CSA'r as well and used your recipe earlier this week, subbing olive oil for coconut oil. It was tender and tasty! I am recommending this recipe to the families of our Youth Combine Empower Program (http://youthcombine.org/programs/empower-program/) as part of their weekly whole-food recipes homework. Thanks for the great work!

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    Replies
    1. Matthew,
      I'm so excited that you enjoyed it and are recommending it to others. I have another bok choy stir-fry that is over rice that I will be posting soon. Totally different flavor base. I was so excited to get my share today, 2 more bok choy types and lots of other greens. Hopefully you'll find more recipes here that you would like to try! Take care and thank you for the positive comment!

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  6. 3 Researches REVEAL Why Coconut Oil Kills Waist Fat.

    This means that you actually get rid of fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal journals are sure to turn the traditional nutrition world around!

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