- Bok Choy Quiche
- Cream of Bok Choy Soup
- Stir-Fried Bok Choy
Bok Choy Quiche
2 tablespoons butter
1 1/2 cups hashed brown potatoes, Yukon Gold or Russets
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese
Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip
eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over
the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then
place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.
Cream of Bok Choy Soup
1 Tbsp dark sesame oil
3 scallions, cut into large pieces
3 cloves garlic, peeled and crushed
2 slices (1/4" thick) fresh ginger
1 pound bok choy, cut into 2" sections
1 large all-purpose potato (8 ounces), peeled and diced
3 cups water
3/4 tsp salt
1/4 tsp pepper
2 TB reduced-fat sour cream
Prep Time: 30 minutes
In a medium saucepan, heat sesame oil over medium heat. Add scallions, garlic, and ginger and cook, stirring, two to three minutes until
fragrant.
Add bok choy, potato, water, salt, and pepper and bring to a boil over high heat. Cover, reduce to low, and simmer 20 minutes or until
potato is tender.
With slotted spoon, transfer solids to food processor. Pulse until puréed. Return solids to pan and stir to combine. Stir in pepper and sour
cream. If you like, top with an additional dollop of sour cream and thinly sliced scallions.
Stir-Fried Bok Choy
1 head bok choy
2 tablespoons water
1 1/2 teaspoons soy sauce
1 1/2 teaspoons oyster sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1 tablespoon unsalted butter
Trim bok choy and cut crosswise into 1/4-inch-thick slices. In a bowl stir together water and soy and oyster sauces. In a 10- to 12-inch heavy
skillet heat oil over moderately high heat until hot but not smoking and stir-fry bok choy with salt 2 minutes. Add soy mixture and butter
and stir-fry until bok choy is crisp-tender, 1 to 2 minutes.
2 tablespoons butter
1 1/2 cups hashed brown potatoes, Yukon Gold or Russets
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese
Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip
eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over
the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then
place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.
Cream of Bok Choy Soup
1 Tbsp dark sesame oil
3 scallions, cut into large pieces
3 cloves garlic, peeled and crushed
2 slices (1/4" thick) fresh ginger
1 pound bok choy, cut into 2" sections
1 large all-purpose potato (8 ounces), peeled and diced
3 cups water
3/4 tsp salt
1/4 tsp pepper
2 TB reduced-fat sour cream
Prep Time: 30 minutes
In a medium saucepan, heat sesame oil over medium heat. Add scallions, garlic, and ginger and cook, stirring, two to three minutes until
fragrant.
Add bok choy, potato, water, salt, and pepper and bring to a boil over high heat. Cover, reduce to low, and simmer 20 minutes or until
potato is tender.
With slotted spoon, transfer solids to food processor. Pulse until puréed. Return solids to pan and stir to combine. Stir in pepper and sour
cream. If you like, top with an additional dollop of sour cream and thinly sliced scallions.
Stir-Fried Bok Choy
1 head bok choy
2 tablespoons water
1 1/2 teaspoons soy sauce
1 1/2 teaspoons oyster sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1 tablespoon unsalted butter
Trim bok choy and cut crosswise into 1/4-inch-thick slices. In a bowl stir together water and soy and oyster sauces. In a 10- to 12-inch heavy
skillet heat oil over moderately high heat until hot but not smoking and stir-fry bok choy with salt 2 minutes. Add soy mixture and butter
and stir-fry until bok choy is crisp-tender, 1 to 2 minutes.
Bok Choy Recipes
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