When I'm not at Work: bok choy

Showing posts with label bok choy. Show all posts

Bok Choi, Fried Tofu and Mushrooms

It's amazing the amount of crap you can pack into a day really. When I'm not at work I'm amazed at how the days roll along and what I can do in a day. I can't always tell you which day of the week it is but who cares if it's a week-day or not.
For example:
You can watch a lot of movies in one day when you're motivated.
You can paint an entire floor of your house.
You can make jam and can it - a lot of it.
You can read an entire book in the right mood.
... Yeah... in 1 day. That's only the beginning.
I haven't done all of them yet but it doesn't mean I won't. I won't bore you with the stupid details of my day yesterday but it was one of those 'fit-in-as-much-as-you-can' days. It's been a heat wave here for a while and it's continuing for another 'while'. So I cooked as much as I could on the coolest day of the week. Satisfied.
Now I have more time for movies, books, friends, trees, cool beverages and general lolling.

Yeah, so I've actually made this 3 times over the past two weeks. Ummm, yeah. I kinda like it. I wanted to blog it last week but didn't have a camera and I for one am not interested in a food blog with no pictures... what. So, now that I have a camera, I decided to make it again so that I could take pictures of it... and eat it. Because I love it. Yeah.

So, it's pretty simple. Few ingredients and just takes some time rather than skill... just my style. Just make sure that the tofu is dry before you put it in the wok. At the end of the whole process make sure you allow for the time needed to reduce the sauce. Be patient... it will reduce... and you will be so happy. End of.

Bok Choi, Fried Tofu and Mushrooms (from Me)

serves 4 - 6

2 tbsp (or so) sesame oil

1 block firm tofu cut into chunks and patted dry

2 tbsp sesame seeds

6 cups bok choi or baby bok choi very coarsely chopped

2 cups green beans

1 onion, sliced

4 cups mushrooms whole preferably, halved if necessary (I use a mix of shitake and cremini)

4 cloves garlic minced

1/4 cup soy sauce or tamari

1/4 cup oyster sauce

6 tbsp hoisin sauce

Heat a large wok over med/ high heat. Turn the heat down to med. and add the sesame oil. Add in the tofu and the sesame seeds together. Fry together until the tofu browns nicely. Remove the tofu to a plate and add in the vegetables. Saute together for about 5 minutes or until the greens are starting to wilt. Add the soy sauce, oyster sauce and hoisin sauce and mix well. Cook over med heat or a little hotter just until the sauce cooks down - maybe 7 - 10 minutes.

Serve over rice.

Totally random shot of my purple bean (there are many not just this one)

Bok Choi, Ground Pork Stir Fry

I remember having a conversation with KT a couple of months ago. I was, once again, lamenting over being exhausted and feeling unfulfilled by the things which are really supposed to be fulfilling (if poor KT had a dime for every time I bitched about feeling tired and/or wanting to find myself she would be rich - what a great, patient friend). KT asked me what I would do if I didn't have to work for a pay cheque. That was easy...
I would :

Run
do Yoga
Garden
go back to school for a Masters Degree
Volunteer
Bake
Cook
Bike
go to the Market
Read

Jeez, I can't make money doing any of that! However, on my holiday earlier this week I got to do quite a few of the things on my list. It was totally a 'fun' day - running, gardening, cooking, baking, reading... sleeping.
My garden got a huge kick in the butt and I'm happy to tell you that I've got my beans,

carrots,

zucchini

and tomatoes

planted. I still need a few more things in there but hey... it's a start and it was so awesome to just be outside putting what will hopefully grow into food into the ground.
In the meantime, my refrigerator was empty... well, almost. It is totally empty now. I made this little beauty and it was delightful.

Let's talk for a minute about ground meat. I find that I have to season ground meat quite intensely for it to really have some serious flavour. This is why I like doing something like a curry or a soy sauce thing - those flavours are so strong. The recipe below is based on that. I just kept adding another bit of whatever into the pot until I liked the flavour that I got. Feel free to add or subtract as your tastes dictate. I had a little bit of cabbage left in the crisper and threw it in to get it used up - feel free to add more bok choy or some other green if you have it.

Bok Choy and Ground Pork Stir Fry
serves 4

1 lb (approx. - it's very loose) ground pork
3 - 4 cups bok choi, chopped
1 small onion, sliced
1 cup cabbage (or other greens if you have), sliced thinly
4 cloves garlic, crushed
5 heaping tbsp freshly grated ginger
4 tbsp Soy Sauce or Tamari
4 tbsp Oyster Sauce
1 heaping tbsp Hoisin Sauce
1 tsp red pepper flakes (optional)

Heat a Wok over med/high heat. Turn the heat down to medium. Add in some oil (about 2 - 3 tbsp). Throw in all the veggies save the garlic. Stir frequently until the bok choi begins to soften. Add in the garlic and the ginger. Continue to stir frequently for about 3 minutes.
Add in the ground pork and cook together with the veggies for about 5 minutes.
Add the soy sauce, oyster sauce and Hoisin Sauce. Turn the heat down to low.
Add in the red pepper flakes.
Check the taste and adjust if necessary.
Serve over rice.

I'm trippin on this stuff - Spicy Noodle Stir Fry

It's true.
I'm buggin. I'm trippin'.
Here's the thing, I used to hate stuff like this. I used to think that making recipes like this were like ordering salad at a restaurant. Hmmmm, I feel like that deserves some explanation but don't quite know how to just yet.
It's my food box day people. This is a big deal this week because I now also have a bit of dough in the bank. The food box this week is bulging. Yeah!!! Finally.

I've been so wanting to make this stuff. Like I said, it's been taking over my life. I want it hot. I want it cold. I want it for school lunch. I want it for breakfast. I even bought some special noodles for the dish. These things are supposed to be more authentic.

They look like noodles, they taste like regular noodles to me as well but what the hell, I feel somehow better off for using them.
After my bean salad stuff last week I'm pretty sick of bean salad and my family is relieved that I'm cutting back a bit on the beans - if you know what I mean. So, I'm pretty stoked to be taking this stuff to work for my lunch this week.

Some things that I love about this recipe.
I love the peanut butter/spicy thing. It's just so getting to me right now.

I love that I can throw so many veggies into this and it will always work out.
I love how far you can stretch a pound of meat.
I love that you can leave meat out entirely if you want.

I love that it uses noodles.
I could go on but I think that you all get the idea by now and are probably wondering about my sanity and possibly the safety of my family.

Wanda's Spicy Noodle Stir Fry
serves 4 - 6

1 onion, sliced thin
2 cups mushrooms (I used Shitake and button)
4 - 6 cups of assorted veg., prepped and ready for stir frying
(I used bok choy, zucchini, broccoli and carrots - the zucchini and bok choy really cook down)
1 very large clove of garlic or 3 regular sized cloves of garlic, minced
1 lb stir fry beef, pork or chicken

2 tbsp oil
2 tbsp sesame oil
6 tbsp soy sauce
3 tbsp hoisin sauce
splash of Teriyaki sauce if you have
1/2 cup natural peanut butter (ie. no sugar added stuff)
pepper sauce to taste and/or crushed red chili peppers
1/2 cup toastes sesame seeds (I didn't have any but I so wish that I did)

4 cups cooked noodles (I used Udon noodles but spaghetti/linguini are fine in a pinch)

Heat a wok over med/high heat. Add in the oil and sesame oil. Turn down the heat a bit. Add in the onion, mushrooms and veggies. Stir fry the veggies until they begin to cook. Add in the garlic and the meat. Continue to fry until the veggies become almost but not quite cooked through - they should still have some crunch and brightness to them.

Add in the soy sauce, hoisin sauce, teriyaki and mix well into the veggies. Add in the peanut butter. Check the tastes and adjust if needed. Add in the pepper sauce and/or chili's and the toasted sesame seeds.

Another Stir Fry

I use the word 'love' too much I think. My first boyfriend once told me that he loved me. I was shocked, we hadn't been dating long and it seemed ridiculous that someone could say that so quickly. I asked him to explain and he told me 'I love chocolate chip cookies. I love football. How can I just say that I 'like' you?' Well, he explained it but it wasn't exactly a satisfying answer, let's just say, we didn't end up together. Beautifully illustrates my point though. I told you all that I loved risotto. I love chocolate cake. I love ice cream... whatever. I really 'like' stir-fry.

Perhaps its a summer thing. Lighter fare. Not long on the stove. Nutritious, seasonal ingredients... and maybe I'm just going through a phase. My fam isn't having trouble indulging my phase though. Let's face it, spicy peanut sauce or (in this case) black bean sauce are both hard to resist.

It's been a great day so far. Weather is perfect summer fare for toronto. Sunny skies, lovely breeze 27 degrees. Perfect. I went for a run this morning and kid #1 rode her bike with me while I ran. I came back ready to eat and threw this together for a hearty, healthy lunch. I won't tell you how much I ate but it was entirely and thoroughly satisfying and I was totally content.

Black Bean sauce has a nice bit but it's by no means spicy. Something just tasty and warm about it. You don't have to do a lot fooling around with adding other stuff when you use this sauce. I can find it easily at a larger grocery store. If you are lucky enough to find yourself in an asian market you'll be tripping over it. Once again, this was inspired by a recipe in BBC's Good Food magazine. It's my new Gourmet *sigh* I think. My husbands cousin is due to make her annual and much anticipated trip to Toronto from London (with her two lovely kiddies) and I'm going to ask her to pick some mag's up at the airport for me on the way. I can't wait!!!

Black Bean Sauce Stir Fry (adapted from BBC Good Food Magazine)

serves 4

6 cups of sliced vegetables (keep the sizes approx. same. I used bok choy, onion, green bean, peppers, carrots and zucchini)

3 garlic cloves, crushed

1 lb thinly sliced beef (optional)

sesame oil/olive oil combo

2 tbsp hoisin sauce

3 tbsp soy sauce

1/2 cup black bean sauce

In a heated wok add the oil and coat the wok. Throw in the veggies and toss for about 4 minutes. Add in the beef and garlic and continue to toss another 5 minutes. Add in the hoisin, soy and black bean sauce. Mix well. Check the tastes and let the flavours cook together for a few minutes.

Serve over rice and sprinkle with chili flakes if you so desire.

Spicy, Peanutty Bok Choy Stir Fry

I just got back home after an awesome yoga class. I read a book a while ago ('Skinny Bitch in the Kitch' - not the greatest read but there are some good morsels in there) which stated that if everyone in the world practiced yoga there would be world peace. I thought that it was a gross over-exageration at the time but now... I almost believe it myself. I'm ravenous though - I know 'biker-chic', Ms 'yeah-I-run-10k', ravenous after a little 90 min. yoga class. But, there it is.

I could have gotten something down in Greek town where my class was but I've been craving veggies lately. To be honest, I haven't been eating well lately. Little snacks really more than anything. Today I needed veggies and protein. So I picked up some beef at the health food store and rode home (yeah - I biked to my class - total hippie) and pulled out the bok choy that came in this weeks food box.

I was psyched. Originally a simple bok choy/beef/soy sauce thing was in my mind. Somehow though all these other veg's made it out of the fridge and landed on my cutting board. The next thing I knew I was pulling out the peanut butter and goin' to town with the pepper sauce.

What resulted was still pretty simple but absolutely just what I needed. Right now I am totally and utterly satisfied. Serve this by itself or with whatever grain you prefer. I have only just discovered that I'm out of quinoa, otherwise that would have been my grain of choice with this puppy. Brown rice would hold up nicely to these bold flavours as well.

Bok Choy and Beef Stir Fry in Spicy Peanut Sauce

serves 4

2 - 3 tbsp oil

1/2 red onion, sliced thin in rings (this is huge for me!!!)

2 medium carrots (sliced through the long blades on the box grater)

1/2 zucchini (that's all I had, you could use more), sliced long and thin

2 medium sized bok choy, ends cut off then cut it like celery

4 cloves of garlic, crushed

1 lb of beef sliced thin for stir-frying (You could use 3 scrambled eggs instead)

3 - 4 tbsp of soy sauce

1/2 cup peanut butter

2 tbsp Hoisin Sauce

1 tbsp pepper sauce

red pepper flakes (I sprinkle it on top of my serving)

In a heated wok pour the oil. Add in the veggies and saute about 5 minutes until the veggies are kind of cooked but not too wilted. Add in the beef and let it brown. Add in the Soy sauce and then add in the peanut butter. Mix it together (yeah, right in the wok) until it's all mixed together. Add in the hoisin and pepper sauce and check the taste.

Serve with grain of choice and sprinkle with red pepper flakes.