Bok Choi Recipes

Gingered bok choi and tofu

6 cups chopped bok choy
2 tbs. fresh grated ginger root
3 tbs. fresh lime juice
2 tbs. chopped fresh cilantro
2 cakes tofu (about 1½ lbs.)
½ cup soy sauce
½ cup cooking wine or water
¼ cup rice vinegar
4 tbs. vegetable oil

Preheat oven broiler. Slice tofu into squares ½ inch thick and place in a baking dish. Combine soy sauce, cooking wine, 2 tbs. oil, and vinegar, pour over tofu. Broil tofu for 5-10 minutes, then flip squares and broil the other side. Heat remaining 2 tbs. oil in a wok or skillet. Sauté grated ginger for 1 minute, then add chopped bok choy and sauté until just tender, 2-3 minutes. Add lime juice and cilantro and remove from heat. Toss broiled tofu and marinade with the bok choy. Serve with rice or noodles. Makes 4 servings.

Recipe adapted from Moosewood Restaurant Cooks at Home.

Peanut noodles with shredded carrots and bok choi

2 medium carrots, shredded
½ lb. bok choi, cut into very thin ribbons
1 lb. cooked pasta of your choice
¼ c. toasted peanuts, sunflower seeds or sesame seeds.
¼ c. minced red onion or scallion
¼ c. cilantro (optional)

for the peanut sauce:
1 cup peanut butter
½ cup water
¼ cup soy sauce
2 Tbs. toasted sesame oil
2 Tbs. rice wine or red wine vinegar
1 clove garlic
1 inch piece of fresh ginger root
a few pinches of cayenne pepper

Combine the peanut sauce ingredients in a blender or food processor and blend until smooth. Toss the pasta in the sauce, stirring well to coat thoroughly. Sprinkle the shredded carrots, bok choi and toasted seeds on top. You can stir them in or leave them on top. Garnish with the onion or scallion and cilantro if using. Serves 4-6.