List all recipes for: Asian Greens



Arugula and Pear Salad

2 tablespoons minced shallot
5 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt or to taste
Freshly ground pepper to taste
1/2 cup broken walnuts pieces
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston) washed, dried and torn into bite-size pieces
4 cups arugula, trimmed, washed and dried

Whisk shallots, oil, vinegar, mustard, salt and pepper in a small bowl. Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Cool. Just before serving, cut pears into 16 slices each. Place in a bowl and spoon on 2 tablespoons of the dressing and toss to coat. In a large bowl, place lettuce, arugula and remaining dressing. Toss well and divide among 8 plates. Top with walnuts. Top greens with pears and garnish with toasted walnuts.

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Stir Fried Bok Choy

Make sure you don’t cook bok choy too long, the stems should still be crunchy

Wash the bok choy and cut the leaves away from the stalks. Thinly slice the stalks and set aside. Slice or chop the leaves and set aside. Cut one red bell pepper or 1 cup of carrot into thin slices, depending on what you have on hand. Heat a large wok or sauté pan until hot, add 2 tablespoons olive oil and sauté 3 minced garlic cloves and 1 tablespoon minced ginger for about 30 seconds. Add the bok choy stalks, red pepper or carrots and a little salt. Stir fry over high heat for 1 minute, add the chopped leaves, mix, then add a couple tablespoons water, cover and steam for 2 minutes. If you have sesame seeds on hand, a few sprinkled on top is very tasty.

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