Wild Mushroom & Potato Stew With Bok Choi

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), coarsely chopped
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 2 1/2 cups vegetable broth
• 1 3/4 pounds white-skinned potatoes, peeled, cut into 3/4-inch cubes
• 2 large carrots, peeled, cut into 1/2-inch-thick rounds
• 1/4 cup soy sauce
• 1 large head of bok choy, cut crosswise into 1/2-inch-wide slices

Directions

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.

Bok Choi, Carrot & Apple Slaw

Ingredients

• 1 pound baby bok choy 
• 1 teaspoon coarse salt
• 1 peeled apple, cut into matchsticks
• 2 large shredded carrots
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon finely grated peeled fresh ginger
• Coarse salt and ground pepper

Directions

1.   Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.   In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

Bok Choi, Carrot & Apple Slaw

From Martha Stewart

Ingredients

• 1 pound baby bok choy 
• 1 teaspoon coarse salt
• 1 peeled apple, cut into  matchsticks
• 2 large shredded carrots
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon finely grated peeled fresh ginger
• Coarse salt and ground pepper

Directions

1.   Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.   In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

Asian-Style Sauteed Bok Choi Or Yukina Savoy

Ingredients

• 1 bunch bok-choi (Yukina Savoy)
• 2 tablespoons peanut oil
• 1/4 pound shitake mushrooms
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1-1/2 tablespoons soy sauce
• 4 garlic cloves, finely chopped
• 2 teaspoons rice wine vinegar
• 1 tablespoon minced ginger
• 1/2 teaspoon corn starch

Directions
Cut the base off the bok choi, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and cut them in 1/8-inch slices. Stir-fry or sauté the mushrooms in a wok or large pan over medium heat in the oils and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and the ginger and sauté for 1 minute. Add the bok choi and cook until just wilted. Combine the soy sauce, vinegar, and cornstarch in a small bowl or cup. Add this mixture to the greens and cook for about 2 minutes or until the greens are nicely glazed. Serves 4.

Japanese Noodles With Asian Greens & Tofu

Ingredients

• 1/4 cup soy sauce                      
• 2 tablespoons honey         
• 2 tablespoons sesame oil   
• 2 teaspoons cornstarch      
• 8 green onions, chopped    
• 2 large garlic cloves, minced      
• 1 12-ounce package udon noodles (or linguine, freshly cooked)       
•  1 12-ounce package tofu, cut into 1/2-inch pieces, drained 
• 1 lb (approx.) bok choy, bottom third discarded, sliced       
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons balsamic vinegar

Directions                                   

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add greens and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper. (Mushrooms, carrots, cabbage etc. would be nice additions to this meal.)