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Archived posts for the ‘Choi’ Category

Choi with Soba Noodles

By Laura

Choi with Soba Noodles

Choi with Soba Noodles
Based on a recipe from Fields of Greens
By Annie Somerville

 

1/2 lb fresh shitake mushrooms
1-2 med heads of bok choi
12 oz thin dried buckwheat or soba noodles
2 Tbs light vegetable or peanut oil
4 garlic cloves or green garlic, finely chopped
2 Tbs grated fresh ginger (or more!)
1-2 jalapeno chilies, cut in half lengthwise and thinly sliced
2-3 onion or shallot scapes, thinly slice on diagonal
2 Tbs dark sesame oil
2 Tbs mirin (sweet cooking sake)
5 Tbs soy sauce
¼ cup coarse chopped cilantro
2 tsp sesame seeds, toasted
 

  • Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock). Slice the stems of the choi diagonally about 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.
  • When the water boils, add the noodles and cook as directed (usually about 8-10 min) While the pasta is cooking, Sauté the mushrooms & 1/4t salt over med heat in oil in a large wok for 5 min, then add the ginger, garlic, chilies, and bok choi and saute for 2 min.
  • Drain the pasta in a colander when it is just al dente.  Reduce the heat under the veggies and add onion scapes, sesame oil, mirin and soy sauce. Quickly add the noodles, taking care not to overcook the choi.  Remove from heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with toasted sesame seeds and serve. Great for a picnic or farm crew lunch – just allow it to come to room temp, mix well, adjust the seasonings if needed and enjoy!

Matt’s Bok Choi-ce

By Matt

From shareholder Matt Giraud

Bok Choi. Every day, you open the fridge and it’s there, staring sullenly back at you. A little more limp every day, to be sure, but almost defiantly limp: “I will be here long after you’re gone,” it seems to say in a weary, rumbling voice, “for I am Bok Choi” — and in a hoarse whisper — “the compost-maker.”

Last night, I called its bluff. Bok Choi has always been intimidating because of how inflexibly Asian it seems to be. Sure, you can toss it into a stir fry, but let’s be honest: you’re only putting it in there because that’s the only thing you’ve heard you can do with this vaguely sinister-sounding vegetable. I mean, if you were stir frying something and you realized, gosh, I’m fresh out of Bok Choi, would you panic and ricochet across town, shoving aside the weak and infirm until you cradled a bunch once more in your trembling hands? I didn’t think so.
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