Posts Tagged ‘Soy sauce’

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


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!


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


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


for the dressing!



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.


Slice and chop washed bok choy for a raw salad.

Toss the raw bok choy with the dressing.


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!


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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Bok Choy, a member of the cabbage family

I don’t have too much experience with this vegetable. I’ve eaten it in Chinese food, but I don’t have variations in my recipe box to whip out and whip up. Last year I made this recipe. When I was looking for another variation, I read that this veggie goes by many names: Bok choy, bak choi, paak choi, Chinese chard cabbage and Chinese mustard cabbage. It resembles celery although it is actually a member of the cabbage family. It has thick, white stalks and dark green leaves that have a round shape.

Cooks are embracing it because of its nutritional value. One half cup of raw bok choy contains only 10 calories. It contains no fat or cholesterol, is a good source of calcium, is low in sodium and high in vitamins C and A. Because both bok choy’s stalks and leaves can be used in salads, it also provides a delicious and healthy meal for those who are on a diet.

And it’s easy to prepare!  You need only wash and chop it and then quickly steam or braise with your favorite seasonings. I found this recipe which seemed easy enough, so I chopped up my bok choy and got after it!


2 teaspoons canola or olive oil

8-ounce package sliced mushrooms

2 shallots, minced

1 garlic clove, minced

1 1/2 pounds bok choy, rinsed and chopped into 1-inch pieces

2 teaspoons “lite” soy sauce

1 teaspoon lemon zest

Freshly ground pepper to taste


Wash bok choy and chop.



In a large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about 5 minutes. (I used a red onion and onion tops from Rose Creek Farms since that is what I had on hand.)



Add bok choy and stir-fry for about 8 to 10 minutes until tender.


Add bok choy to sautéed ingredients.


Flavor enhancers!

Sprinkle with soy sauce, lemon zest and pepper, to taste.


Lemon zest adds brightness!

I served this as a side dish with our supper of meat loaf and potatoes. It would pair very nicely with  some brown rice.


Mushrooms add a meatiness to bok choy.






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I was thrilled to see these gorgeous heads of lettuce in our CSA box this week! My first thought was how perfect these lettuce varieties would be for a lettuce wrap. These Thai lettuce wraps can be vegetarian or great with sliced chicken or shrimp. I’m making the vegetarian version. Also, if you are in a time crunch you can skip the peanut sauce and simply garnish the dish with chopped peanuts. This recipe is versatile so feel the freedom to be creative with it! The crisp flavors of Thai cuisine is so refreshing this time of year, and a great way to incorporate your CSA veggies. This week we will be using our lettuces and carrots from the box.


  • 1 yellow onion thinly sliced
  • 2 bell peppers thinly sliced (red and green)
  • 5 baby portobello mushrooms sliced
  • 1/2 cup peeled and sliced CSA carrots
  • 1/2 bunch of green onions diced (save the other half for garnish)
  • 1 heaping T coconut oil
  • 3 T Bragg liquid aminos or tamari
  • 2 T freshly squeezed lime juice
  • 3 garlic cloves pressed or minced
  • 1tsp dried ginger or 1 T grated fresh ginger
  • 1/2 tsp ground coriander
  • 1T brown sugar
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1tsp sesame oil
  • Sesame seeds for garnish
  • fresh cilantro for garnish
  • 1/2 package of Maifun brown rice noodle
  • CSA lettuce, all varieties


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Ingredients for peanut sauce:

  • 1/2 C creamy natural peanut butter
  • 3T tamari
  • Juice of a lime
  • 1/2 tsp sriracha hot chili sauce
  • 3tsp brown sugar
  • 1 clove of garlic pressed
  • 1/2 tsp dried ginger or 1 tsp fresh minced
  • 1/2 tsp sesame oil
  • water as needed (depending on the consistency of the peanut butter used) approx 1/2c water

Peanut sauce

To prepare the peanut sauce, simply combine all ingredients over low heat until your desired consistency is reached. And then cover and set aside.

1. Soak dry Maifun noodles in hot water for 6-8 minutes, drain, and then set aside.

2. Heat coconut oil in a large skillet or wok over medium high heat. Add all of the veggies and sauté until tender and bright in color.  Combine the remaining ingredients (except the garnish ingredients) in a separate bowl, whisk together, and pour over veggies. Toss to incorporate, and then add the noodles. Let cook in the skillet for 2 more minutes.

3. Wash and thoroughly dry your lettuce. Fill the desired amount of lettuce leaves with the Thai veggies and noodles. Garnish with sesame seeds, fresh cilantro, and diced green onion. To kick up the Thai heat, add Sriracha on top! Dip your Thai wraps in the peanut sauce you prepared, and enjoy!!

I understand most of these ingredient items are not on your typical grocery list. They are found in the health food section and the Asian section at your local grocery store. I always opt for the gluten free versions of ingredients, but you can use soy sauce in place of Bragg liquid aminos and tamari if you wish.  Also, like I said, this recipe is versatile so if you have problems finding these specific noodles, brown rice is a delicious substitute!

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