Crunchy Bok Choy Slaw

The second bok choy dish demonstrated by Minoo at the South Arm Community Kitchen is a Crunchy Bok Choy Slaw. For this recipe, the bok choy is served raw.

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This Crunchy Bok Choy Slaw is a change from the more common coleslaw made with cabbage. It has an Asian flair to it with seasoning like rice vinegar and sesame oil.

Ingredients

  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced
  • 1/4 red onion, sliced

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Source: this recipe is adapted from www.eatingwell.com

Prep time: 20 mins;  Serves 8

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Wilted Bok Choy with Soy Sauce and Cashews

Minoo shared a couple of bok choy recipes in the South Arm Community Kitchen. The reason is she got some bok choy from the Richmond Sharing Farm for the use in the community kitchens.

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The first recipe is Wilted Bok Choy with Soy Sauce and Cashews. This is just a simple stir fry and it makes a good side dish for any meal. The cashew nuts add some crunch to the simple stir fry bok choy.

Ingredients

  • sesame oil
  • 3 cloves of garlic, minced
  • 3 bunches bok choy, wash and sliced crosswise into 1/2-inch thick slices
  • 2 tablespoon vegetable oil
  • 3 tablespoons soy sauce
  • 3 teaspoons crushed red pepper flakes
  • salt and pepper to taste
  • 1 cup cashews, toasted
  • 2 tablespoons sweet chili sauce (optional)

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Source: this recipe is adapted from www.foodnetwork.com by Robin Miller

Prep time: 10 minutes;  Cook time: 5 minutes; Serves 4

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Stir-Fried Bok Choy

Stir-Fried Bok Choy is a very common dish in Chinese family. In fact, you can stir-fried any green leaves vegetables simply with ginger and garlic and seasoned with salt or oyster sauce.

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In the South Arm Cooking Club for Seniors, Charlene selected Stir-Fried Bok Choy as one of the Chinese theme dishes. Charlene wanted to introduced various bok choy to members who are not familiar with such vegetables.

Ingredients

  • 2 tablespoon canola oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 12 baby bok choy, whole (trimmed)
  • 2 tablespoons water
  • salt and freshly ground black pepper to taste

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From right to left, Shanghai bok choy, milk bok choy, baby bok choy. When choosing baby bok choy, get the smallest ones you can find, ideally smaller than 3 inches. If they’re larger, cut them in half lengthwise.

Source: adapted from Vicki Fan

Prep time: 10 minutes;  Cook time: 5 minutes;  Serve 4

Frank, Marcel and Sydney made this dish.

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Bok Choy Salad

Among all the salad dishes made in the South Arm Cooking Club for Seniors, I like the Bok Choy Salad the most.  Perhaps, it has the Asian flavour in it.  Even Ben likes this salad.  He had this for his lunch several times already after I got this recipe.

Christina and Helmut made this salad together.  Helmut is also another new member of the South Arm Cooking Club for Seniors.

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Eaten raw, bok choy is surprisingly tender.  This crunchy, sweet salad is high in calcium from the leafy greens, sesame seeds and almonds.  This is my first time eating bok choy raw.  I usually stir fry them with garlic and oyster sauce.

Ingredients

  • 1 teaspoon vegetable oil
  • 2 tablespoons sugar
  • 1 (3-ounce) package instant ramen noodles
  • 1 cup slivered almonds
  • 1/3 cup sesame seeds
  • 1 1/2 lbs bok choy
  • 6 green onions, chopped
  • 3 tablespoons sugar
  • 1/4 cup olive oil
  • 2 tablespoons rice, cider or wine vinegar
  • 2 tablespoons soy sauce

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