- 1/2 cup chunky peanut butter
- 1/2 cup water
- 2 tablespoons soy or tamari sauce
- 1 tablespoon sherry, optional
- 1 teaspoon lemon juice
- 1 tablespoon brown sugar
In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, and brown sugar. You can heat the peanut butter in the microwave prior to adding other ingredients to “liquefy” it. It blends much easier that way.
You can marinate tofu in 1/2 the peanut sauce over night. Cut the tofu into thin strips length wise and then in half width wise. This coats the tofu nicely for pan searing the next night. Reserve the other 1/2 the marinade to pour over the stir fry.
- 3 Tbsp. peanut oil
- 1 Tsp. salt
- 1 1/2 lb. bok choy
- 4 garlic cloves cut into 1-inch pieces
Heat the wok over a high flame for 1 minute. Add the oil until it is very hot – look for a wisp of smoke. Add the salt, garlic and bok choy. Use enough oil to coat the vegetables thoroughly. Serves 4.
- 2 Tbs. dry mustard
- 2 slices ginger plus 1 Tbs. minced
- 4 c. thinly sliced bok choy
- 1 bunch scallions, including greens
- 1 c. broccoli florets, cut into small pieces
- 1 10-ounce package extra-firm tofu, diced
- 1 Tbs. minced garlic
- 2 tsp. dark sesame oil
- 1 tsp. sugar
- ½ tsp. rice wine vinegar
- 12 egg roll wrappers
- 12 cilantro sprigs
- Peanut oil for frying
Mix the mustard with 3 Tbs. water and set aside. Heat 2 quarts of water with the sliced ginger and one Tbs. salt. When it boils, add the bok choy, scallions and broccoli and cook for 1-½ minutes. The water will not return to a boil. Drain the vegetables, rinse them with cold water, wrap in a clean towel, and squeeze several times until dry. Combine them with the tofu, minced ginger and garlic. Sprinkle with sesame oil, sugar, vinegar and ¾ tsp. salt. Toss well, and taste the mixture to be sure it’s seasoned sufficiently.
Lay one egg roll wrapper on the counter at a diagonal with a corner facing you. Heap 3 Tbs. of the filling crosswise near the base. Lay a cilantro sprig on top, fold up the lower corner, fold in the outer corners, and then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate, cover with wax paper, then with plastic, until ready to cook. To cook, heat a ½ inch of peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add 2 egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. Serve hot with the mustard sauce.
From Vegetarian Cooking for Everyone by Deborah Madison.
- 1/2 cup cashews, roasted
- 1/4 cup white vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1 Tbsp. ginger, minced
- 7 dashes Tabasco sauce
- 2 Tbsp. basil, finely chopped
- 2 Tbsp. mint, finely chopped
- 1 1/2 lb. bok choy, washed and dried
- 1/3 cup peanut oil
Puree the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint in a blender. Separate bok choy leaves from stalks, and cut stalks into 1-inch long pieces. Sauté bok choy in a large pan over high heat (oil should not be smoking). Stir briskly for 1 – 2 minutes until it is bright green and well seared. Remove from heat and drape with cashew sauce. Serve immediately.
- 1 cup finely chopped cooked pork tenderloin
- 1/3 cup finely chopped bok choy or cabbage
- 1/3 cup finely chopped celery
- 1/4 cup finely chopped green onion
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon cooking oil
- 1 1/2 teaspoons cornstarch
- About 36 won ton wrappers
- 6 tablespoons cooking oil
- 1 cup water
- Chinese mustard
- Soy sauce
In a mixing bowl combine pork, bok choy, celery and green onion; mix well. Combine 1 tablespoon soy sauce, 1 tablespoon sherry and 1 teaspoon oil; stir until dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. Add more oil if necessary. Cook uncovered for 1 minute. Transfer pot stickers to a baking sheet. Place in a 250 degrees Fahrenheit oven to keep warm. Repeat procedure with remaining pot stickers, oil and water. Serve with Chinese mustard and soy sauce.
Recipe courtesy of the National Pork Producers Council
- 4 medium sized portabello mushrooms
- sea salt/ fresh cracked pepper
- 2 tbsp extra virgin olive oil
- 2 fresh mozzarella balls, sliced
- 1 bok choy, chopped
- 1 tbsp. ginger, sliced
- 2 tbsp. Balsamic vinegar
- 1 tbsp. fresh mint, chopped
- 1 lemon, juiced
- ½ onion, sliced
Preheat oven to 375 degrees. Remove the stems of the mushrooms, place on a baking sheet, season, and sprinkle with fresh lemon juice. Place in the oven for approx. 4-5 minutes. Remove and put aside. In a sauce pan add 1 tbsp. Olive oil, heat, add onion, season, and saute for 2 minutes, add ginger and bok choy and saute an additional minute, add fresh mint Place the saute in the mushrooms, top with fresh mozzarella and place back in the oven for 5-7 minutes. Drizzle with balsamic vinegar and serve.
- 1 tablespoon Oriental sesame oil
- 1 tablespoon all-purpose flour
- 1 teaspoon ground ginger
- 4 (5 ounce) skinless sea bass or orange roughy fish fillets, no more than 1/2-inch thick
- 1 tablespoon soy sauce
- 2 (14-1/2 ounce) cans Oriental broth or chicken broth
- 1/2 teaspoon hot chili oil (optional)
- 1 (5 ounce) package curly Chinese noodles
- 1 small head bok choy
- 1 (6 ounce) can or 8-ounce jar straw mushrooms, drained (optional)
Preheat oven to 200 degrees. Heat sesame oil in a large deep nonstick skillet over medium-high heat. Meanwhile, combine the flour and ginger on a plate. Dip fish into flour mixture, turning to coat lightly. Cook in hot oil for 3 minutes per side or until fish is opaque. Transfer fish to four dinner plates with raised rims. Drizzle soy sauce over fish and place plates in the oven to keep warm while preparing noodles. Add broth and, if desired, chili oil to the same skillet. Add noodles, cover, and bring to a boil over high heat. Uncover and stir the noodles to separate them. Reduce heat, cover, and continue to simmer for 3 minutes. Meanwhile, cut bok choy crosswise through stems and leaves into 1/4-inch slices. Stir into noodle mixture and increase heat to high. Stir in mushrooms, if desired. Cook, uncovered, for about 2 minutes or until noodles are tender (bok choy will be crisp-tender). Using a pot holder, remove plates from oven. Spoon noodle mixture alongside fish. Serve with additional soy sauce, if desired.
Makes 4 servings.
Adapted and reprinted from Twenty-Minute Chicken Dishes by Karen A. Levin.
- 1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons light soy sauce
- 3 to 4 ounces fresh shiitake mushrooms
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, minced
- 1/2 to 1 teaspoon crushed red pepper flakes, as desired
- 1 can (14 1/2 ounces) chicken broth
- 2 tablespoons rice wine vinegar
- 2 teaspoons Oriental sesame oil
- 1 1/2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 cups sliced bok choy or Napa cabbage
- 1/4 cup thinly sliced green onions with tops
Sprinkle chicken with soy sauce and set aside. Discard stems from mushrooms. Slice caps in half and set aside.
Heat peanut oil in a large saucepan over medium-high heat. Add chicken mixture, garlic and pepper flakes. Cook, stirring constantly, for 2 minutes. Add broth, vinegar, sesame oil and reserved mushroom caps and bring to a boil. Simmer uncovered until chicken is cooked through, about 2 minutes. In a small bowl, combine cornstarch with cold water and stir into stew. Cook, stirring frequently, until sauce has thickened. Stir in bok choy and green onions; heat through.
Makes 4 servings.
Reprinted from Twenty Minute Chicken Dishes, copyright 1991 by Karen A. Levin
- 1/4 pound shiitake mushrooms (or substitute enoki or straw mushrooms)
- 1/2 pound bok choy
- 5 tsp. oyster or soy sauce
- 3 tsp. oil
Heat oil and stir-fry mushrooms in a wok for about 2 minutes. Add bok choy and stir fry until limp, about 1-2 minutes. Add oyster sauce (or soy sauce) and simmer for an additional 2-3 minutes. Serve with rice as a typical Chinese meal or substitute quinoa or amaranth, both grains with superior protein profiles.
- 2 Tbsp. sugar
- 2 Tbsp. vinegar
- 2 Tbsp. Worcestershire sauce
- 1/4 cup chili sauce
- 6 slices bacon, cooked and crumbled
- 2 Tbsp. cooking oil
- 3 cups chopped bok choy
Combine all but cooking oil and bok choy in a saucepan and simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy and stir-fry until crisp tender. Place hot sauce over it when ready to serve. Serves 6