Stir Fried Beans (and maybe bok choy) with Tofu and Chiles
This yummy recipe is from Martha Rose Shulman of the New York Times. While you’re at it, add in your bok choy, cut into bite size pieces.
This yummy recipe is from Martha Rose Shulman of the New York Times. While you’re at it, add in your bok choy, cut into bite size pieces.
Greens storage: All of the sturdy greens (chard, bok choy, cabbage, kale) should be stored the same way. Put them into a plastic bag and leave it unsealed. Put into your vegetable crisper. The outer leaves may wilt, but the inner leaves will be fine. And for other uses for your greens: think about braises, making…
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This recipe comes from Bill Schroeder of the Buford Highway Farmers Market. He uses stir-fry sauce for convenience sake. You can find it at most grocery stores these days, but you can also just add a little soy sauce and sugar in its place. To make a more exact replica, you’d stir a little cornstarch into water and add that at the last minute to thicken up the sauce.
This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.
Yay! The first of the garlic. A recipe from seriouseats.com.
This recipe came from Sunset magazine.
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Not sure which of the choys was in the box, but they all cook pretty similarly. This recipe comes from the “Flat Belly Diet! Cookbook” from Prevention magazine.
This recipe comes from Better Homes and Gardens magazine.
Oops – another recipe adapted from the folks at Prevention magazine …. but this one is great for incorporating lots of lots of vegetables. You can decide how much of your bok choy or Napa cabbage to include – the whole head? half? a quarter?