Posts Tagged With: Bok Choy

Kimchi Fried Rice

Last month, we got savoy cabbage and oriental radishes in our CSA box.  So I made my first kimchi. It came out surprisingly well. If I make it again, I will need to post it, but for now, it will become the star of the fried rice.

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I also had gotten a very large bok choy, half of which I froze.

Both came together in a very happy fried rice. It was perfect served with some extra kimchi as a garnish.

Kimchi Fried Rice

adapted from Ministry of Curry

6 cups of cooked Jasmine rice

3-4 eggs

1/2 cup diced onions

1/4 cup chopped scallions

4 garlic cloves minced

1 cup of Kimchi chopped with liquid

2 cups chopped bok choy

2 tbsp canola oil

Directions:

Cook rice and set aside to cool, or use day old rice.

Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Remove from wok and set aside.

In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.

Add bok choy, half of the scallions and cook for another 2 mins on high heat (with frozen bok choy it will take a bit longer to cook to get rid of the moisture). Add cooked rice, scrambled eggs and mix well. Add salt if needed.

Serve topped with the remaining scallions with additional kimchi to pass. Enjoy!

Serves 4.

 

 

 

Categories: Main Dish, Recipe, Vegetarian | Tags: | Leave a comment

Garden Fresh Fried Rice

I was not in the mood to fuss over dinner tonight. I didn’t even want to cook, but I had a lot of fresh veggies calling to me:  broccoli and bok choy from my garden, asparagus from Filasky’s Produce, and sundry other veggies including carrots, celery, and onions. I decided on a stir fry, the next best thing to not cooking. What’s more, the colors always make me happy.

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I decided to try a different sauce combination (soy sauce, red wine vinegar, honey and tomato).

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Then my 6 year old came in, he wanted eggs, so the plan changed to accommodate all of us.  Now I would make a very veggie fried rice.

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By the way…we really liked the new sauce.  It gave the fried rice a great flavor.

Garden Fresh Fried Rice

2 Tbsp soy sauce

1 1/2 tsp red wine vinegar

1 1/2 tsp honey (local)

1 ripe tomato, chopped

2 Tbsp canola oil

1 – 2 cloves garlic, minced (from the garden)

1/2 lb asparagus, trimmed and cut into 1″ pieces (from Filasky’s Produce)

1 medium or 2 small heads of broccoli, cut into small cluster and the stems sliced (from the garden)

2 carrots, sliced on the bias

2 stalks celery, sliced

1 medium onion, coarsely chopped

Leaves from 1 baby bok choy (from the garden)

1 egg, beaten (from Farmer Kim)

3 cups cooked brown rice

Directions

Mix together the soy sauce, red wine vinegar, honey and tomato.  Taste and adjust if necessary. Set aside.

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Heat 1 Tbsp oil in a large skillet or wok over high heat. Add garlic and cook about 30 seconds, then add in the asparagus, broccoli, carrots, celery and onion. Stir fry for 3 – 4 minutes. Add bok choy, stir fry for 1 minute.

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Stir in sauce mixture and cook for 1 more minute.  Remove to a bowl.

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Place the other Tbsp of oil in the pan and heat over medium high heat. Add the egg and stir until just cooked.  Add the rice and stir fry for 2 – 3 minutes.

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Add the vegetables back in and stir until heated through.

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Serve and enjoy!

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Serves 3 – 4.                 

Categories: Asparagus, Broccoli, Carrot, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: , | 1 Comment

Ramen with Quorn and Bok Choy

Before I made this, I was pretty confident that it would be good, but I didn’t realize it would be delicious!

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I used a recipe for spicy ramen with beef an bok choy from Food Network Magazine as the base to kick off from, but because I was using Quorn and cooking for a 6 year old, I needed to make adjustments to the technique and the proportions of the sauce ingredients.  When I want to use soy beef, I only use Quorn, it has the most appealing texture and ability to pick up flavors. Using the soy granules required additional oil, hoisin sauce and soy sauce to make up for the lack of fat that would have been in ground beef. I also greatly cut the amount of the ramen seasoning pack used, I used about 1/3-1/2 of a seasoning packet, to add just enough heat to make it flavorful, but not too much so that my son wouldn’t eat it.

This was the first year I grew bok choy.  I think they bolted in a freak heat spell, but I was able to harvest the leaves and they were beautiful.

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The serving sizes are generous, but it was still really difficult to resist eating a second portion. Whether you make the vegetarian version I did, or the original beef, this is definitely worth a try.

Ramen with Quorn and Bok Choy

adapted from spicy ramen with beef an bok choy from Food Network Magazine

1 package Quorn soy granules, frozen

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons chopped scallions

2 tablespoons chopped peeled ginger

3 cloves garlic, chopped (from the garden)

Kosher salt and freshly ground pepper

2 1/2 tablespoons vegetable oil

1 1/2 cups sliced shiitake mushroom caps

4 heads baby bok choy, quartered lengthwise or leaves picked (from the garden)

4 3 -ounce packages instant ramen noodles (preferably chili-flavored), 1 flavor packet reserved

Directions

Combine the hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl.

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Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add the Quorn, breaking it up until it is unfrozen and broken into crumbles.  Add the sauce mixture and cook until browned, about 3 more minutes. Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl.

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Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.

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Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the as much of the reserved ramen flavor packet as desired (I used about 1/2 for a less spicy dish). Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes.

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Add the Quorn-mushroom mixture to the pot and toss to combine.

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Top each serving with the ginger-garlic mixture. Enjoy!

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Serves 4-5.

 

 

Categories: Kosher, Main Dish, Recipe, Vegetarian | Tags: , | 6 Comments

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