EverGreen Farm Recipes

Vegetable Stir Fry with Noodles and a Cilantro Chile Lime Sauce

This recipe is very versatile!  You can substitute or add other vegetables you have on hand or to taste.  Many of the ingredients are approximate, not measured, or "to taste", start with a little and add more if desired.

Vegetable Stir Fry

In a large fying pan, add sesame oil and sautee some diced red onion and minced garlic (can substitute garlic scapes).

Next, add mushrooms.  Sliced thin to bite-size pieces if needed or desired.  Sautee.

Then add thinly sliced snap peas and zucchini.  (Or perhaps snow peas, squash, Japanese turnips.)  Sautee, but not too long.  You want the veggies to cook a little, but stay crisp.

When prior ingredients are cooked "just right", add a few handfuls of coarsely chopped bok choi (or Chinese cabbage, or maybe another green you like).  Cook just until wilted.

Season with garlic powder, sesame seeds, ginger powder, and tamari.

Last, add stir fry noodles.  Until we find a healthier option (with good texture and taste), we have been using packaged soft stir-fry noodles from the Asian section of the grocery store.

Warm all ingredients to the same temperature and then turn to low while making the sauce.

 

Cilantro Chile Lime Sauce

In a high-speed processor (like a Vitamix or Nutribullet), mix together the following:

3 large pitted dates

1/3 package (or about 1 cup) extra firm silken tofu

1 tsp red chile flakes

2 Tbsp rice wine vinegar

1/2 to 1 bunch cilantro (cut off the stems)

1/4 cup tahini

juice of a lime

1 tsp salt

1/2 cup cashew milk

 

Pour sauce over Vegetable Stir Fry, bring back up to heat (if needed), and serve.

Egg Rolls (I make it a little different every time)

For this batch:  I used up all our share of radishes (including the leafy tops), a dozen or so Japanese Turnips (and the greens), some store bought carrots, a lot of boc choi, Chinese cabbage, 2 small bunches of scallions, a few handfuls of celery, 4 or 5 garlic cloves, and a little veg broth (instead of oil). I mixed most of the ingredients in a bowl and then sauteed in a pan until everything cooks down and is tender. I usually have the ingredients cooking in two pans to go quicker, then mix all the cooked ingredients together in one large bowl.  (I was going to add ginger, but forgot.)

Egg roll mixture is then rolled into store bought wrappers. I fried half the batch in peanut oil (for the teenager), the other half was baked in the oven at Shain's request, a healthier option that he prefers.  I like that there was enough veggie mixture left over to put in the freezer for another meal.

Grilled Bok Choi

From CSA member Kathy C. 

Boc choi sliced in half, brushed with tamari/olive oil and grilled.  Sprinkled with shaved Parmesan cheese.  Yummy!  (Shown here with some sweet corn.)

Thanks for sharing!

Egg Rolls

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.

Bok Choi Recipes

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 heat.
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
Chick stock
Vegetable oil
Small dried or canned shrimp
1tsp of cornstarch
Salt and Pepper
Soy sauce

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
Salt
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.