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.
Asian Greens and Spring Vegetables
6 ounces sugar snap peas
4 cups sliced bok coy
1 cup carrot matchsticks
1/2 cup daikon radish matchsticks
3 tablespoons dark sesame oil
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons grated peeled gingerroot
1/3 cup sliced scallions
1 tablespoon toasted sesame seeds
Bring 1 quart of water to a boil. Cut peas in half if desired. Blanch for 1 minute. Drain and place on a rimmed baking sheet to cool. In the same water, blanch the bok choy for 2 minutes. Drain and place on the rimmed baking sheet to cool. Meanwhile whisk together the sesame oil, soy sauce, sugar and ginger. Toss the bok coy and peas with half the dressing and spread on a serving platter. Toss the carrots and daikon with the remaining dressing and arrange on top. Sprinkle with the scallions and sesame seeds, serve with lemon wedges.
Asian Greens Stir Fry
Use any Asian greens or a combination in this spicy stir fry. Adjust the heat to taste by adding more or less peppers (or none at all). If you want no heat, you can use a small amount of thinly sliced red bell pepper for color.
15 ounces Asian greens, such as any of the various choy's, mizuna, mustard, Tatsoi or Chinese cabbage
3 tablespoons peanut oil
4 cloves garlic, sliced
Salt to taste
1 to 2 fresh red or green hot peppers, thinly sliced
Separate the greens leaves and wash well. Cut into 1/2 inch wide shreds by stacking one leaf on the other and cutting crosswise, using a sharp knife. Heat the oil in a wok or large skillet over medium high heat. When the oil is shimmering add the garlic, salt and chilies. Stir and sauté for about 1 minute, until fragrant. Add the greens, toss and cook until the greens are beginning to wilt, about 4 minutes. They will turn a bright green. Serve immediately.
Bok Choy Salad
Bok Choy is a tasty vegetable for stir fries, grilling or salads. A type of Asian cabbage, it is mild flavored and especially delicious when eaten raw. Just slice it up, toss with a light dressing and enjoy.
Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok coy (about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.
Bok Choy with Shitake Mushrooms
1/3 cup dried shitake mushrooms
1 cup very hot water
1 cup fresh shitake mushrooms, clean and sliced
4 tablespoons peanut or canola oil, divided
2 pounds bok choy
2 cloves garlic, minced
3/4 cup oyster sauce
1 tablespoon toasted sesame oil
Soak the dried shitakes in the water 15 minutes. Drain, reserving liquid. Chop mushrooms. Separate leaves and stems of the bok choy, cut stems crosswise into 1/2 inch slices and slice leaves into 1/2 inch ribbons, keep separate. In a small skillet, heat 2 tablespoons oil and sauté the fresh mushrooms over medium high heat. Cook until they begin to brown and are beginning to crisp. Remove from heat. In a wok or large skillet, heat 2 tablespoons oil over high heat. Add the bok choy stems, the reconstituted mushrooms and 1/4 cup reserved liquid. Cook, stirring frequently until stems are tender-crisp, about 4 minutes. Add the garlic, bok choy leaves and oyster sauce, stir and cook until the greens wilt and the sauce thickens, about 2 minutes. Serve, topped with the crisp mushrooms.
Poached Chicken with Bok Choy in Ginger Broth
4 1/2 cups good quality chicken broth
2 cups water
1 piece fresh ginger, 1 1/2 inches, sliced
1 cup sliced scallions, plus more for garnish
1 Thai chile or other hot chile, chopped plus 1 for garnish
1 bunch fresh dill
6 ounces shitake mushrooms, caps sliced 1/4 inch thick, stems reserved
1 split boneless, skinless chicken breast
2 heads baby bok choy, quartered into wedges
Combine chicken stock, water, ginger, scallions, chile, dill and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken and cook until done throughout, about 15 minutes. Remove chicken and cover, Strain broth through a fine sieve, discard solids. Return broth to the pot and bring to a simmer. Add sliced mushroom caps and bok coy, simmer until tender, about 5 minutes. Slice the chicken and divide among 4 bowls. Ladle broth, with vegetables over chicken and garnish with scallions and chile.
Sauteed Vitamin Greens
Sauteed Vitamin Greens
Vitamin Greens are Asian greens, akin to bok choy so cook the same way. They have a fresh, sweet flavor similar to chard.
1 bunch vitamin greens (washed, trimmed, and roughly chopped)
1/2 red onion (sliced)
1 tablespoon olive or grapeseed oil
salt and pepper
In a wide Dutch oven or deep sauté pan, heat oil over medium heat. Add onion and a pinch of salt. Sauté, stirring frequently, until onions are translucent and just begin to caramelize, about 5 minutes. Add vitamin greens and toss until the greens begin to wilt. Continue to cook, stirring occasionally, until greens reach desired tenderness, about 5 to 10 minutes. Season to taste with salt and freshly ground pepper.
Simple Baby Bok Choy
This could be the most simple way you've ever prepared baby bok choy!
Bring a large pot of water to a boil, add 1 tablespoon of salt. Meanwhile, cut the bok coy in half lengthwise. Add to the boiling water, cook for about 3 minutes (the outer leaves will turn a bright green), drain and serve immediately. Couldn't be simpler!
Simple Bok Choy preparation
1 1/2 pounds baby (or larger) bok choy
Slice bok choy stems and leaves crosswise, wash well Bring a large pot of water to a boil, add 2 tablespoons salt and drop in the bok coy. Cook until the leaves turn a brilliant shade of jade green and the stems are barely tender, about 3 minutes. Lift them out of the water and serve at once. If desired, season with a sprinkling of rice wine vinegar and a little pepper.
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.