Bok Choy

Standard

Although we may not be delivering we encourage everyone to continue trying new fruits and veggies. Bok Choy is a local and seasonal vegetable available this time of year.  Next time you are out introduce yourself to this crunchy, leafy cabbage.  It is packed full of vitamins, minerals and anti-oxidants and is even known as a zero calorie food for its extremely low caloric value.  It offers antioxidants that help reduce LDL (bad cholesterol), vitamin C that increases the body’s resistance to infectious disease and Vitamin K to promote good bone health.  Try one of our recipes for use with your new vegetable friend.

 

Steak and Bok Choy Stir Fry (Eliminate Steak for Vegetarian Option)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon peanut butter

1 tablespoon honey

2 garlic cloves, minced

Coarse salt and ground pepper

1 pound skirt steak, thinly sliced crosswise

1 tablespoon cornstarch

1 teaspoon vegetable oil

1 large head bok choy, cut 1 inch thick crosswise

4 medium carrots, halved lengthwise, thinly sliced on bias

Cooked rice, for serving

1/4 cup peanuts, chopped

Directions

 

In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.

In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.

To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.

http://www.marthastewart.com

 

Crunchy Bok Choy Coleslaw

1/4 cup(s) vinegar, rice

1 tablespoon oil, toasted sesame

2 teaspoon sugar, granulated

2 teaspoon mustard, Dijon

1/4 teaspoon salt

6 cup(s) bok choy, very thinly sliced, (about a 1-pound head, trimmed)

2 medium carrot(s), shredded

2 medium scallion(s) (green onions), thinly sliced

Directions

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

http://www.everydayhealth.com

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