Bok Choy


About Bok Choy

Bok choy, like kale and spinach, gets sweeter with each frost. Make sure you cook up both the leaves and the stems of your bok choy – the stems give a delicious crunch to whatever you’re making and the greens have a sweet and mild bitterness that make them perfect for stir-frying. A couple of these recipes are rather similar, but I included them so you can see how much flexibility there is in making these quick and delicious meals.


Stir-Fried Shrimp with Black Beans


from The New York Times

Cooking Time: 30 min

Yield: 4 servings

  • 2 tablespoons fermented black beans, sold in Asian markets
  • 2 tablespoons dry sherry or white wine
  • About 1 1/2 pounds uncooked shrimp, in the 20 to 30 per pound size range, peeled
  • 1 ½ teaspoons sugar
  • 2 tablespoons soy sauce
  • 1 clove garlic, sliced, and 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 2 teaspoons dark sesame oil
  • 1 pound bok choy or other cabbage, trimmed, washed and dried
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon peeled and minced or grated fresh ginger
  • ¾ cup chicken stock or white wine, optional
  • ¼ cup minced scallions

Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.

Separate bok choy leaves from stems; chop stems into 1/2 – to 1-inch pieces, and roughly chop leaves.

Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.

Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.

Spicy Ginger Pork Noodles with Bok Choy


from The New York Times

Cooking Time: 45 min

Yield: 4 servings

  • 12 ounces baby bok choy (3 or 4 small heads)
  • 1 ounce ginger root (1 fat 2-inch-thick knob)
  • Kosher salt
  • 8 ounces rice noodles, not too thin
  • 2 tablespoons peanut or safflower oil
  • 1 pound lean ground pork
  • ¼ cup plus 1 1/2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • ½ cup thinly sliced scallions
  • 3 garlic cloves, finely chopped
  • 1 fresh Thai or habanero chile, seeded if desired, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 1 ½ teaspoons sesame oil, more for drizzling
  • Cilantro or torn basil, for serving
  • Black vinegar, for serving

Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.

Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.

Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.

Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.

Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.

Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Sauteed Baby Bok Choy

from The New York Times

Cooking Time: 15 min

Yield: 4 servings

  • 2 tablespoons neutral cooking oil, like canola
  • 2 garlic cloves, peeled and minced
  • 1 ½-inch piece ginger root, peeled and minced
  • ¼ teaspoon red-pepper flakes, or to taste
  • 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
  • 1 tablespoon soy sauce
  • 1 tablespoon chicken stock or water
  • Toasted sesame oil for drizzling

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

Remove to a warmed platter and drizzle with sesame oil.

Egg Drop Soup


from The Kitchn

Yield: 2-4 servings

Soup Ingredients

  • 4 cups (32 ounces) chicken or vegetable stock or broth
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 to 4 large eggs
  • Salt or soy sauce

Flavoring Extras (use one or all)

  • 1/2-inch piece fresh ginger, peeled and cut into rounds
  • 1 stem lemongrass, bruised
  • 1/2 teaspoon peppercorns
  • 2 star anise
  • 6 to 8 whole cloves
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 2 tablespoons miso

Soup Extras (use one or all)

  • 1/2 block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces
  • 8 ounces mushrooms, thinly sliced
  • 1 bunch baby bok choy, thinly sliced
  • 4 spring onions, thinly sliced

Warm the stock or broth: Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you’re using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.

Add any extra ingredients: Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.

Whisk cornstarch into the broth: Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.

Whisk the eggs with cornstarch: Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer.

Drizzle the eggs into the hot broth: Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.

Serve immediately, topped with thinly sliced scallions.

Stir-Fried Chicken and Bok Choy


from The New York Times

Cooking Time: 30 min

Yield: 2-3 servings

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 ½ tablespoons sesame oil
  • 2 teaspoons light brown sugar
  • ¾ pound boneless chicken thighs, cut into 1/2-inch strips
  • 2 tablespoons finely chopped ginger root
  • 2 cloves garlic, finely chopped
  • 3 tablespoons peanut or vegetable oil
  • ½ pound bok choy (1 head), trimmed and thinly sliced
  • 2 leeks (1/2 pound), halved lengthwise and thinly sliced
  • Pinch chile flakes
  • Salt, as needed
  • Cooked rice, for serving

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.

Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Shanghai Stir-Fried Chunky Noodles


from The New York Times

Cooking Time: 35 min

Yield: 3-4 servings

  • 6 ounces lean pork, from a boneless pork loin chop or a tenderloin
  • ½ teaspoon plus 2 tablespoons light soy sauce
  • 1 ½ teaspoons Shaoxing wine
  • 1 teaspoon cornstarch
  • 1 pound fresh Shanghai noodles or Japanese udon noodles
  • 2 tablespoons peanut or vegetable oil, plus a splash
  • 1 tablespoon dark soy sauce
  • 2 tablespoons chicken stock
  • 10 ounces green baby bok choy or 2 large handfuls of baby spinach
  • Salt and ground white pepper

Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.

In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.

Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.

In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.

Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.






Brussels Sprouts

Have a Question?

or call 413-665-8331

Warner Farm
23 S. Main Street
Sunderland, MA 01375

Follow us to see what’s Growing!
Mike’s Maze at Warner Farm

MikesMaze-newlogosmMike's Maze at Warner Farm is an entertainment destination! Join us from September to November for family friendly activities featuring our world famous 8-acre corn maze. learn more...