We used up our share of boc choi a few nights ago by making a batch
of egg rolls from the recipe on this website. They are so simple to
make and my family loves them! We each have our own favorite toppings,
mine is chevre goat cheese mixed with this sweet hot mustard. My son
likes ketchup (he's only 7). Boc choi is only available during these
first weeks of the season as the flea beetles really like to eat them
too. (Flea beetles thrive in the heat which makes it difficult to
grown Asian greens beyond the cooler Spring weather.) When it's cooked
up this way you would never know there were little holes in the leaves.
Sirloin of Beef with Bok Choi, Soy Sauce, and Ginger (Serves 2)
Two 8oz. sirloin steaks
Sea salt and freshly ground black pepper
Two Bok Choi (Spinach or other greens will do too)
8tbsp of soy sauce
1/2 a garlic clove, finely grated
1 thumb-sized piece of fresh ginger, peeled and finely grated
1 fresh chili, deseeded and finely grated
Juice of 1 lime
Two tbsp of olive oil
On a very hot griddle or broiler pan, cook your seasoned sirloin
steaks until medium or to your liking. Place on a plate and allow to
rest for two minutes, then cook your greens in salted boiling water
until tender. While hot, douse the steaks with soy sauce and sprinkle
with garlic, ginger, chili, limejuice, and olive oil. When the greens
are cooked, simply divide on two plates, slice up the sirloin streaks,
place on top of the greens, and drizzle with any of infused sauce left
on the resting plate.
Ground Beef and Bok Choi over Rice
1# ground beef 1 medium onion 1 bunch of boc choi (I used 2 bunches of baby bok choi) garlic (as much as you can get by with) 1 or 2 teaspoons of hot sauce (Texas Pete if you live in the SE) 1-Tablespoon Worcestershire 1 beef boullion (I left this out...I'm too much of a food snob to buy boullion)
Brown the beef, onions, and garlic. Add hot sauce and Worcestershire
(and boullion if using), salt and pepper to taste. Add boc choi and 1
cup water. Simmer until ready to serve. Pour over rice and add more hot
sauce to your liking.
Deluxe Egg Rolls (Servings 20)
Two Quarts of oil for deep-frying
1/2 pound of ground turkey or pork
2 tbsp chopped fresh ginger root
3 cloves of garlic, peeled and minced
2 tsp of sesame oil
1 medium head of Bok choi, shredded
3/4 cups of shredded carrots
2 green onions, finely chopped
1 tsp of soy sauce
2-12oz packages of wanton wrappers
1. Heat oil in a large, heavy saucepan or deep fryer to 375 degrees.
2. Place ground turkey or pork, 1/2 the ginger root and approximately
1/2 the garlic in a large, deep skillet. Cook over medium high heat
until evenly brown.
3. Heat sesame oil in a wok over medium high heat. Stir in remaining
ginger and garlic. Mix in Bok choi, carrots, green onions, and soy
sauce. Cook and stir until vegetables are tender but crisp. Remove from
4. In a medium bowl, mix ground turkey or pork and Bok choi mixture.
5. Fill a double thickness of wanton wrappers with approximately 1 tbsp
of the meat and Bok choi mixture. Fold wrappers over the filling and
moisten seam to seal. Repeat with remaining wrappers and filling.
6. In small batches, deep-fry the filled wontons until crisp and golden brown three to five minutes.
Braised Bok Choi
8-10 small Bok choi
Small dried or canned shrimp
1tsp of cornstarch
Salt and Pepper
If the Bok choi is large, cut into quarters. Heat up a large frying
pan or a wok. Add the oil and briefly sauté the Bok choi until just
coated. Add about a cupful of stock and the dried shrimp, lower the
heat and put the lid on. Cook slowly over low heat, turning
occasionally, for about 15-20 minutes, until the Bok choi is lm but
still green. Dissolve the cornstarch in a little water and add to the
vegetables. Turn until the cornstarch mixture coats the vegetables.
Season with salt and pepper and a bit of soy sauce. This is great with
plain white rice.
Rice Vermicelli with Bok Choi and Cilantro
8 oz of dried rice vermicelli
1 tbsp of vegetable oil
8 cups of unsalted chicken broth
5 green onions, white parts only; 3 crushed, 2 thinly sliced on the diagonal
1 skinless, boneless chicken breast, thinly sliced on the diagonal
2 small heads of Bok choi, trimmed and ribboned to 1/4 inch
4 large dried shitake mushrooms
4 large cloves or garlic, peeled and minced
2 thin slices of peeled fresh ginger
1/2-cup fresh cilantro
Soak the vermicelli and shitakes in two separate bowls of hot water
until soft. After about 20 minutes, drain the shitakes. Stem and
discard the stems and julienne the caps. Heat the oil in a small
saucepan over medium heat. Add the garlic and fry until golden. Remove
from heat and set aside. Place the shitakes, stock, crushed green
onions, and ginger in a large pot. Season with salt, bring to a boil,
then reduce the heat to medium-low and simmer. Bring a pot of water to
a boil, drain the vermicelli, add to the boiling water, cook for five
seconds, remove with sieve, and divide between large four soup bowls.
Add the chicken to the boiling water, cook for ten seconds, remove with
sieve, and divide between the bowls. Add the Bok choi to the pot,
blanch until tender (2-3 minutes), remove with a sieve, arrange with
chicken, and ladle about 2 cups of broth into each bowl. Garnish with
scallions, cilantro, and garlic.