Roomster and I are trying to figure out recipes for our CSA vegetables that we aren't sure what to use them for.....first up: Bok Choy (Pac Choi, etc). My friend Tim gave me a recipe, but it had multiple parts to it, and lots more ingredients than this blog is used to (sorry Tim, but thanks!). So I hunted around myself, and found the following:
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Chicken and Bok Choy Stir-Fry
Ingredients
- 1 cup long-grain white rice (we used Jasmine Rice)
- 1 tablespoon canola oil (we used vegetable oil)
- 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and black pepper
- 4 heads baby bok choy, quartered lengthwise (we used 2 heads)
- 1/4 cup low-sodium soy sauce
- 1/4 cup store-bought barbecue sauce
- 4 scallions, thinly sliced (we used scapes - also from CSA)
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Season the chicken with ¼ teaspoon each salt and pepper and cook in skillet, tossing occasionally, until browned and cooked through, 4 to 6 minutes.
- Transfer chicken to a plate.
- Add the bok choy and ¼ cup water to the skillet.
- Cover and cook until the bok choy is just tender, 3 to 4 minutes.
- In a small bowl, combine the soy sauce, barbecue sauce, and scallions.
- Add the sauce to the skillet and bring to a boil.
- Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes.
- Serve with the rice.
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I made the rice, and put the sauce together, but Roomster did all the skillet work. She even put in a tiny bit of our CSA-fresh garlic in the mix.
----------
Chicken and Bok Choy Stir-Fry
Ingredients
- 1 cup long-grain white rice (we used Jasmine Rice)
- 1 tablespoon canola oil (we used vegetable oil)
- 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and black pepper
- 4 heads baby bok choy, quartered lengthwise (we used 2 heads)
- 1/4 cup low-sodium soy sauce
- 1/4 cup store-bought barbecue sauce
- 4 scallions, thinly sliced (we used scapes - also from CSA)
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Season the chicken with ¼ teaspoon each salt and pepper and cook in skillet, tossing occasionally, until browned and cooked through, 4 to 6 minutes.
- Transfer chicken to a plate.
- Add the bok choy and ¼ cup water to the skillet.
- Cover and cook until the bok choy is just tender, 3 to 4 minutes.
- In a small bowl, combine the soy sauce, barbecue sauce, and scallions.
- Add the sauce to the skillet and bring to a boil.
- Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes.
- Serve with the rice.
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I made the rice, and put the sauce together, but Roomster did all the skillet work. She even put in a tiny bit of our CSA-fresh garlic in the mix.
Dinner on the stove!
It made a bunch (we both had enough left over for lunch the next day) and tasted great!
Needless to say, we FINALLY got rid of some of our Bok Choy...just in time to get more next week!
**This week we also got 3 tiny pears from a pear tree that's over 100 years old!!! They are miniature though, about the size of a clementine orange!
Enjoy! - apes -
Needless to say, we FINALLY got rid of some of our Bok Choy...just in time to get more next week!
**This week we also got 3 tiny pears from a pear tree that's over 100 years old!!! They are miniature though, about the size of a clementine orange!
Enjoy! - apes -
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