Bok Choy Stir Fry

 From Love and lemons  https://www.loveandlemons.com/bok-choy-stir-fry/

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

I took some time to season my new wok today, so I was excited to use it.  I had an abundance of large bok choy, and found this recipe.  It was very good, although I didn’t follow it closely.  The sauce is good, but makes just a small amount, so I suggest at least doubling it if you don’t stay with the exact amounts of veggies in the recipe.  It’s added at the end, so you can judge how much you need to use.

I also skipped the carrots but added a red onion and a red pepper.  The edamames were a good addition.  I happened to have a lot of leftover rice from other meals, so I used that instead of noodles, but I think the noodles would have looked and tasted good. I’ll try again with a different combo.  

From the website:

My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 2

Ingredients

sauce:

• 1 ½ tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice, plus extra lime slices for serving
• ½ teaspoon honey (or maple syrup if vegan)
• ½ teaspoon minced ginger. (Or more)
• 1 small garlic clove, minced
• ½ teaspoon sesame oil

for the stir fry:

• 1 tablespoon sunflower oil (or any high-heat oil)
• 4 ounces shiitake mushrooms, stems removed, sliced
• ½ small head broccoli, florets chopped, stems peeled into strips
• 2 scallions, chopped. (Or onion)
• 2 baby bok choy, sliced vertically into quarters
• ½ cup edamame
• 1 carrot, peeled into thin strips (or red pepper)
• 4 ounces brown rice pasta *(see note)
• 2 teaspoons sesame seeds
• sambal or sriracha, for serving

Instructions

1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side

Red curry lemongrass soup

 

Red Curry Lemongrass Soup  from loveandlemons.com

 

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This warming, versatile soup is inspired by some of my favorite Thai flavors - ginger & lemongrass. Mix in coconut milk for a creamier version, or add baked tofu to make it a meal.

I diced the ginger instead of using chunks, and after straining the soup, put the ginger/ zest back in - essential to making it taste Thai and delicious.  Served it over brown rice, and added tofu (cubed and microwaved for ~ 3-4 minutes with tamari and onion powder).  We loved it! 

Author: Jeanine Donofrio

Recipe type: Soup

Serves: 4-6

Ingredients

• 1 stalk lemongrass, outer part removed
• 5 cups vegetable broth*
• 1 2-inch piece of fresh ginger, cut into chunks (I diced it, and kept it in the final soup)
• 2 tablespoons tamari, more to taste
• 2 tablespoons cane sugar
• Juice and zest of 2 limes (about ⅓ cup juice)
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 4 cups shiitake mushrooms, de-stemmed and sliced** (see note) - used mixture shiitake and cremini
• ½ - 1 tablespoon red curry paste, more to taste
• 1 medium tomato, diced
• 5 to 6 cups chopped baby bok choy (2 medium bunches)
• Sea salt
• Cooked jasmine rice, for serving
• Optional: 1 cup full-fat coconut milk, for a creamier soup - used ~ 1/2 can lite coconut; would taste first then decide if needed.
• Optional: baked tofu or cooked protein of your choice - microwaved  tofu with tamari and onion powder, then added it to the soup - perfect for a full meal)

Instructions

1. Using the back of a chef's knife, bash the lemongrass which will help release it's flavor. Slice it in half and chop it into 1-inch pieces.
2. In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, and lime zest, and simmer for about 15 minutes. Strain the broth over a medium bowl, discard the lemongrass and ginger pieces, and set the broth aside
3. Return the pot to the stove and heat the coconut oil over medium heat. Add the onion and cook until translucent and soft, about 5 minutes. Stir in the mushrooms and a small pinch of salt. Stir and cook until the mushrooms are soft, about 15 minutes. Stir in the curry paste until well incorporated, then stir in the tomatoes.
4. Add the reserved broth and simmer for 5 minutes, then add the and bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.
5. Taste and adjust seasonings, adding more tamari or lime juice if desired. If you would like more spice, add more red curry. If it's too tangy, salty and/or spicy, add the coconut milk. Serve with rice and baked tofu, if using.

Chickpea ‘tuna’ salad

 From Rouxbe Task 38.  Very good. The mushroom powder definitely helps give a tuna taste.

Ingredients

• 3 cups cooked chickpeas (1-28oz can)
• 2 to 3 tbsp red onion, (or to taste) 
• 2 to 3 celery stalks (approx. 1/2 cup)
• 2 to 3 pickles (approx. 1/4 cup) (Used capers)
• 2 tbsp nori seaweed flakes*. (Used a sprinkle of TJs mushroom umami powder)
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup vegan mayonnaise or Cashew Sour Cream. (See separate recipe)

Description

For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice "from the sea" flavor and look to the mixture.

Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.

Cashew Sour Cream

 From Rouxbe - Task 38.  This was very good - can use as dip or sour cream, to mix in a chickpea salad, also part of the same task.

Ingredients

• 1 tbsp fresh lemon juice
• 1/2-3/4 cup water, or as needed
• 1 1/2 tbsp apple cider vinegar
• 1/4 tsp sea salt, or to taste

Description

To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency. 

Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency. 

Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

Use as you would any other flavorful sour cream.From 

Lemon Spinach

From Harvard 6-Week Plan for Healthy Eating

Simple; Jerry asked to decrease the garlic.  Might also add ginger powder or something.

6 oz of baby spinach would make about 2 servings as a side.

INGREDIENTS:  

1 Tbsp olive oil

1 Tbsp minced garlic

6 oz baby spinach (one bag usually)

Juice of 1 lemon

1/4 tsp salt

Pepper to taste

DIRECTIONS:

1) Put olive oil in a wok or 10" sauce pan over medium high heat.  Add minced garlic and cook for 20 seconds. 

2) Add baby spinach to garlic and oil.  Cook 2-3 minutes.  

3) Squeeze the lemon juice over the spinach while cooking. 

4) Add salt and pepper

Sautéed bok choy

Sautéed Baby Bok Choy

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Total Time: 20minutes mins

Serves 4

ThThis is good, but can use something - keep trying! 

This sautéed baby bok choy recipe is a quick, easy, and delicious side dish. Serve it with any protein you like and a scoop of quinoa or rice.

Ingredients

• 1 tablespoon tamari or soy sauce
• 1 tablespoons water
• 1/2 tablespoon rice vinegar
• 1 teaspoon mirin or ½ teaspoon honey
• 1/4 teaspoon toasted sesame oil
• 1 garlic clove, chopped
• Pinch of red pepper flakes
• 2 teaspoons avocado oil
• 1 pound baby bok choy, 3 to 4, halved or quartered
• Sesame seeds, for sprinkling

Instructions

• In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and red pepper flakes.
• Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.
• Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.
• Transfer to a platter, sprinkle with sesame seeds, and serve.