Bok Choy and Mushroom Adobo Soup

Ingredients:

1/3 cup soy sauce, reduced sodium
1/3 cup rice vinegar
4 large cloves of garlic, thinly sliced or rough chopped
1 bay leaf
2 T olive oil
1 1/2 cups yellow onion, chopped
4 oz maitake mushroom, cleaned root ends removed, pieces separated
4 oz white beech mushroom, cleaned, root ends removed, stems separated
8 oz baby bok choy, sliced on the diagonal into 1-2 inch wide strips
4 cups chicken stock, reduced sodium
4 green onions, white and light green, thinly sliced
Chili garlic sauce
1 cup uncooked brown jasmine rice to be cooked according to package directions Read More


Crispy Pork with Baby Bok Choy

Ingredients:

1/2 cup chicken stock
2 T soy sauce
1 T Mirin rice wine
1 T oyster sauce
1 T dark sesame oil
1 t hot chili oil, optional
2 T coconut palm sugar
4 scallions, white and light green part sliced
4 garlic cloves, minced
2 t ginger, minced
2 T peanut oil
1 lb lean ground pork
1 lb baby bok choy, sliced lengthwise into 2 inch widths
4 oz snow peas, sliced on the diagonal
1 (8 oz) can water chestnuts, sliced

Garnish: crushed red pepper flakes and 2 scallions, chopped Read More



Cold Asian Noodles

Cold Asian NoodlesIngredients:

8 oz egg noodles
3 T soy sauce, low sodium
2 T rice vinegar
2 T vegetable oil
2 T water
1 T palm sugar, or brown sugar
1 T sesame oil
3 garlic cloves, minced
1/2 t ginger, minced
1/4 t ground black pepper
Pinch salt, or to taste
2 scallions, white and light parts, sliced Read More


Asian-American Shrimp Pad Thai

Ingredients:

8 oz medium or large flat rice noodles
1 lb wild caught medium shrimp, thawed if from frozen, shelled, and deveined
3 t cornstarch, divided use
1/4 cup fish sauce
3 T fresh lime juice
2 T soy sauce
1 T ketchup
1/4 cup palm sugar
1 T brown sugar
1 T rice wine vinegar
1 t crushed red pepper, or to taste
1/8 t ground white pepper, or to taste
1/4 cup water
4 T peanut oil, divided use
1 1/2 T garlic, minced
1 small shallot, minced
2 large eggs beaten
2 cups bean sprouts
4 scallions, sliced
2 t sesame oil
1/2 – 3/4 cup lightly smashed unsalted dry roasted peanuts
2 T cilantro
1 lime quartered
hot chile oil to taste Read More


Eggplant Hoisin

Ingredients:

4 T vegetable oil, divided use
1/4 cup hoisin sauce
3 T soy sauce, low sodium
1 T sweet soy sauce
1 T sesame oil
1 T ginger rice vinegar
1 green pepper, deseeded and cut into chunks
1 cup red onion, cut into chunks
4 garlic cloves, minced
1 t ginger, minced
4 green onions, thin sliced, white and light green only
3 small Asian eggplants, about 4 cups sliced

Serve with: brown rice and either dumplings or steam buns Read More


Recipe of the Week: Cashew Chicken with Extra Vegetables

cashew chicken regular bok choyIngredients:

1 T soy sauce, low sodium
1 T Chinese rice wine
1/4 t sesame oil
1 t cornstarch
1 pound chicken breasts, boneless, skinless, cut into 1 inch chunks
2 T peanut oil
4 garlic cloves, minced
1 yellow onion, sliced into 1 inch pieces
1 large green bell pepper, sliced into 1 inch pieces
8 oz baby or regular bok choy, sliced on diagonal
8 oz sliced water chestnuts
1/4 cup soy sauce, low sodium
2 T Chinese rice wine
2 T oyster sauce
2 t sesame oil
2 t sweet chili sauce
2 t cornstarch
1 cup roasted cashews

For the directions, click here.


Cashew Chicken with Extra Vegetables

cashew chicken regular bok choyIngredients:

1 T soy sauce, low sodium
1 T Chinese rice wine
1/4 t sesame oil
1 t cornstarch
1 pound chicken breasts, boneless, skinless, cut into 1 inch chunks
2 T peanut oil
4 garlic cloves, minced
1 yellow onion, sliced into 1 inch pieces
1 large green bell pepper, sliced into 1 inch pieces
8 oz baby or regular bok choy, sliced on diagonal
8 oz sliced water chestnuts
1/4 cup soy sauce, low sodium
2 T Chinese rice wine
2 T oyster sauce
2 t sesame oil
2 t sweet chili sauce
2 t cornstarch
1 cup roasted cashews Read More


Szechuan Noodles

Szechuan noodlesThis fantastic recipe is from our sister site CC Palate – where every recipe is created by you, but calorie counted by me.

Ingredients:

8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (do not use olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned
1/2 cup cilantro chopped

Garnish: 1 or 2 green onions, sliced Read More


Prepping Baby Bok Choy

bok choy WM 350Bok choy is a type of Chinese cabbage with dark leaves attached to a base that looks rather like celery.

It comes in a number of varieties. Baby bok choy is a variety that I particularly love, one that is available at many grocery stores. To see all the wonderful varieties of bok choy, take a tour of an Asian grocery store. Ask questions if you are unsure of flavors and use.

Bok choy is delicious, easy to cook, wonderful in stir fries or saut├ęs, low in calories, and very good for you.

To prepare bok choy, first slice off the tough end at the base of the plant. Read More