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Posts Tagged ‘rice vinegar’

Have you ever seen a more beautiful example of bok choy  than the ones we had in our boxes on Saturday? They were huge!

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Beautiful bok choy!

I did some research on this veggie also known as leafy Chinese cabbage or pak choi. It is one of the popular mainland crops in China, Philippines, Vietnam and other oriental regions, but has captured popularity even in the western world for its sweet, succulent nutritious leaves and stalks. Fresh bok choy supplies all sorts of important vitamins and antioxidants.

Store whole bok-choy in the vegetable compartment inside the refrigerator set at high relative humidity. If stored appropriately, it stays fresh for up to 3-4 days without the loss of much of nutrients. However, bok choy is more nutritious, sweeter, and flavorful when used fresh.

Crispy, sweet bok choy stalks can be eaten raw, added to salads, sandwiches, and burgers.

  • Its stalks can be used with cabbage in coleslaw.
  • Baby bok choy can be a very attractive addition to salads and stir-fries.
  • In China and other East Asian regions, it is used much like cabbage in stew fries with added onion, garlic, bell pepper, and green chillies mixed with steamed rice and soy/chilli/tomato sauce to prepare chow mein.

I usually just chop and sauté this leafy veggie with onion and garlic and serve as a side, similar to greens. This time, I wanted to serve it raw, so I “googled” and came up with a Martha Stewart recipe. You can’t go wrong with ol’ Martha!

WHAT YOU NEED:       

4 teaspoons rice vinegar

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

3/4 teaspoon sugar

5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)

2 tablespoons chopped cashews

WHAT YOU DO:

 Prepare dressing: whisk together rice vinegar, soy sauce, toasted sesame oil, and sugar in a bowl.

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for the dressing!

 

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Whisk briskly to dissolve sugar!

Prepare bok choy: cut off root end and separate stalks. Rinse well to remove sandy soil. Chop into bite-size pieces. The recipe calls for 5 cups of chopped bok choy. I measured and got 7 cups, so I prepared the dressing recipe using one and a half times the ingredients.

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Slice and chop washed bok choy for a raw salad.

Toss the raw bok choy with the dressing.

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Asian flavored dressing!

Top with 2 tablespoons chopped cashews. As you can tell from the photo, I used quite a bit more cashews than that! I love a crunch to my salad, and those cashews added a wonderful saltiness and crunch indeed!

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Salty cashews add crunch!

I’ve started taking these CSA blog recipes to our Sunday Life Group meals and get great feedback from those willing taste-testers. This recipe got high marks, even though not one of them had ever eaten raw bok choy! I enjoyed this new way of preparing bok choy!

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When I saw the head of cabbage in this week’s CSA ox, I was excited to use it as the main ingredient in an Asian stir-fry. i love the way this meal turned out! I just added onion to these main three ingredients and seasoned it all up Asian style. The chopped kale was also delicious in this stir-fry!

INGREDIENTS

1 head cabbage chopped

1/2 Bunch of kale finely chopped

I Package of mushrooms sliced (any variety. I used baby bella)

1/2 Onion sliced

2-3 Cloves of garlic pressed

2 T Grape seed oil

2 T Tamari or soy sauce

2 T rice vinegar

1 tsp dried ginger or  2 tsp fresh grated ginger

1 T sesame oil

sesame seeds to garnish

 

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Heat the grape seed oil in a large frying pan or wok and add the sliced onions. Cook them for a couple minutes and then add the cabbage and the kale. Let it cook down and add all the remaining ingredients except the sesame oil and the sesame seeds (i like to add those at the very end when serving).

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Cover the cabbage and kale over low heat. In a separate pan, stir fry the sliced mushrooms with some salt and pepper and a splash of Tamari or soy sauce. Once they have cooked on med/high for about 8 minutes add them to the wok with the cabbage and kale. Allow them to cook together for a bit, and then remove from heat. Add the sesame oil and stir, and serve with seeds sprinkled as a garnish.

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I love this little salad I threw together today! I just wanted something refreshing and healthy, so I grabbed our CSA cucumbers and onion and got to slicing. I whisked together some rice vinegar, agave, and salt and pepper.  These few ingredients combine to make a perfect summer snack. Better than pickles! (And this is coming from a pregnant woman!)

Ingredients:

  • 2 cucumbers
  • 3 T rice vinegar
  • 1 T agave nectar
  • salt and pepper
  • 1 small thinly sliced onion
  •  Fresh chopped cilantro to taste

 

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Slice the cucumber and onion (i ended up only using half of my onion). Chop your cilantro and combine all three in a bowl. In a separate bowl whisk the vinegar, agave, and salt and pepper. Pour that mixture over the veggies and stir in together. Let sit in the fridge for a bit before you serve, so the flavors can marry.

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Taste and add as much cilantro as you want… Cucumber and cilantro is an amazing pair! Enjoy

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