Tag Archives: bok choy

Chicken Pak Choi Stir Fry

OLYMPUS DIGITAL CAMERA

Chicken Pak Choi Stir Fry

I was so thrilled to have my son come home from school to visit last weekend.  I don’t see him too often but we do skype or email to keep in touch. I like using skype because I can actually see him while we talk but sometimes the quality of the connection can be poor. Don’t get me wrong, I’m not complaining…  I simply prefer talk to someone in person than use technology to do it.  Good or bad, having a face to face conversation beats a phone or email converstation hands down.

Whenever my son is home he can always bet on home cooked meals surrounded by friends and family.  No sandwiches, pizza, frozen dinners or anything that bears the slightest resemblance of college student food.  I can’t say that I blame him.  I would feel the exact same way.  I know because, I walked in those same shoes many years ago.

I made my Chicken Pak Choi Stir Fry for a quick lunch as my son was packing his bags to go back up to the University.  It’s made with chicken, ramen noodles and a large handful of chopped pak choi fresh picked from my garden.  Pak choi is an Asian variety of green leaf vegetable similar to cabbage or turnips.  It cooks quickly and lends a wonderful flavor and texture to many Asian dishes.

OLYMPUS DIGITAL CAMERA

Pak Choi growing in my garden.  I planted two varieties of this Asian leafy vegetable, a small purple leaf Pak Choi and a large white Bok Choy.

OLYMPUS DIGITAL CAMERA

Bok choy.  This grows more than twice the size of the pac choi.  It is also slower to bolt.

Pak choi or bok choy can be found in many grocery stores and at farmer’s markets.  It’s a cool weather crop so it’s more likely to be found in the fall, winter and spring months.  My Chicken Pak Choi Stir Fry takes less than 30 minutes to prepare.  What I like about it is that It’s inexpensive and a great option for a quick lunch or weekday dinner.  My son liked it and I hope that you do too!  Enjoy!  Tessa

Ingredients:

  • 1 package ramen noodles
  • 1 cup cooked chicken
  • 1/4 onion (chopped)
  • 1/4 red bell pepper (chopped)
  • 1 large handful of Pak Choi (coarsely chopped)
  • 1 Tbs Indonesian soy sauce or Kecap Manis
  • 1 tsp canola oil

Begin by boiling 2 cups of water in a sauce pan.  Add ramen noodles.  Save the seasoning packet for another day.  Cook ramen for only for three minutes.  Remove from heat, drain and set aside.  Meanwhile, bring a wok or large fry pan to medium high heat.  Add canola oil.  Now add the onion and bell pepper and cook until the onion is transluscent (about a minute or two).  Add cooked chicken, ramen noodles, pak choi and Indonesian soy sauce.  Cook another few minutes until the chicken has heated through and the pak choi has wilted.  Don’t over cook.   Remove from flame and serve.  Makes one serving.

Bok Choy Shiitake Mushroom Soup

Bok Choy Shiitake Mushroom Soup

With all the warm weather we have been having here in Southern Oregon, my little garden is going nuts…  Just a few weeks ago, I planted some bok choy starts and in no time I am completely inundated with bok choy.  As I would say, I have “enough to choke a goat”.  The problem is that there are just the two of us in the home and what do we do when all the heads of bok choy need to be harvested at the same time?  Well, first of all, share with friends, family and neighbors.  Second, share with coworkers.  Third, I start cooking everything I possibly can with bok choy!

For those who do not know what bok choy is, this is what it looks like.  Bok choy is also known as Chinese cabbage. It has a wonderful delicate flavor and goes great in stir-fries, soups and main dishes.  I love it because it is easy to grow and it’s super low in calories.  It has crunchy white stalks and beautifully flavored green leaves.

While picking bok choy in my garden this afternoon, I took my camera with me to photograph some of the beautiful plants in my yard.  This is a photo of a red Japanese maple tree.  We have a several Japanese maples planted around our koi pond.  They are without a doubt, my favorite specie of deciduous tree.

Next to my kitchen window I have an arbor covered in tiny pink roses.  I believe they are called “Cecile Brunner”.  You would not know it from the photo but the plant is twenty feet tall and covered with hundreds of blooms!  It’s just gorgeous!

On the back patio I have a big pot of Sweet William flowers.  Sweet William are adorable little biennials that are fragrant and look wonderful cut and placed in vases.  I like the bright pink color and the jagged edges on the petals.

After photographing plants in my yard, I harvested a few heads of bok choy.  One of the heads of bok choy was going straight into a light and tasty Bok Choy Shiitake Mushroom Soup for my lunch.  The other head of bok choy that I picked will be used in a dish for tomorrow’s dinner.

Next time you have an abundance of bok choy, be sure to try my Bok Choy Shiitake Mushroom Soup.  It’s light, flavorful and really easy to make.  Makes 4 servings.  Enjoy!  Tessa

Ingredients:

  • 4 cups bok choy (chopped)
  • 2 cups shiitake mushrooms (sliced)
  • 1 cup onion (chopped)
  • 1 tsp canola oil
  • 2 Tbs low sodium soy sauce
  • 1/2 to 1 tsp. Szechuan pepper
  • 1 quart chicken stock
  • 6-8 drops sesame oil (use sparingly)
  • salt and pepper to taste
  • fresh chopped chives for garnish

In a large pan cook onion and canola oil on medium low.  Stir constantly until onion is opaque.  Add remaining ingredients except sesame oil, salt and pepper.  Cook until shiitakes are tender, about 15 minutes.  Add sesame oil, salt and pepper to taste.  Garnish with fresh chopped chives.