Recipe: Bok Choy and Broccoli

I know we have been giving bok choy for a few weeks now, thought I might give everyone a few ideas, on how to cook with it.

Use it raw in a salad:

  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 1/3 cup white sugar
  • 3 tablespoons soy sauce
  • 2 bunches baby bok choy, cleaned and sliced
  • 1 bunch green onions, chopped
  • 1/8 cup slivered almonds, toasted
  • 1/2 (6 ounce) package chow mein noodles
  • Method:
    Chop up bok choy, add desired toppings. Make dressing by shaking, oil, sugar, vinegar and soy sauce in a jar.

    Stir fry it:

    Keep it simple, and just use Broccoli, Bok Choy and rice:

    I head bok choy-chopped
    1 head broccoli – chopped
    Olive Oil/Butter
    Fresh Ginger
    3-4 cloves of garlic-minced
    soy sauce-optional


    Cook rice. Heath oil and or butter in wok. Toss in garlic and ginger, saute for 1 min. Throw in diced bok choy stems. Wait 2-3 mins, and then add broccoli, cook for 3 mins, then add bok choy leaves, cook for another minute. Add a dash of salt and pepper, and/or soy sauce if desired. Serve over rice.

    Spice it up a bit:

    I did the same thing the other night, but also added peppers and onions at first. Then the bok choy stems and broccoli. Then about  2-3 mins out I added some canned corn and cooked black beans. I don’t believe I added ginger this time and it was excellent. The corn and beans added a nice texture difference to the crunchy broccoli and bok choy.

    Note- I believe the key to cooking things like this is timing, making sure everything has the right texture, and is not under done or over done. I personally hate mushy broccoli. Broccoli only needs about 3-mins to cook in my opinion. And our broccoli lately has been mmm mmm good!


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