Friday, June 29, 2012
Braised Joi Choi with Cashews
The veggies! They just keep coming! Agreeing to take on a full share of veggies, instead of a more manageable half share is proving to become a bit of a challenge for just two people. Thankfully, we have a recently welcomed a roommate into our abode, and are blessed with friends who never turn down a meal when offered. And a dog who begs for carrots and spinach.
To date, I've only had to discard one batch of pea tendrils that we were unable to get around to using.
A beautiful head of joi choi was provided in our CSA box this week. Unfamiliar with joi choi? So was I. Apparently this leafy green is a faster growing variety of bok choi. Bring on the stir fry!
recipe courtesy of Driftless Organics
1 head joi choi or bok choi 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp fresh garlic, minced 1 tsp red pepper flakes ¼ c. white or rice wine 1 Tbsp toasted sesame oil 2 Tbsp soy sauce 1 Tbsp rice vinegar 2 tsp honey or agaveBlack pepper to taste ¼ c cashews
Cut the bok choi stems into ½ inch slices and coarsely chop greens separately. Heat oil in a wok or large cast iron pan. Add bok choi stems and stir fry for 2-3 minutes. Add garlic, ginger, and red pepper flakes; saute until fragrant. Add wine, toasted sesame oil, soy sauce, rice vinegar, sugar, black pepper. Cover and lower heat to medium-low; braise for about 4 minutes. Add bok choi greens and stir until wilted. Sprinkle with chopped cashews and serve with rice or noodles.
This was a straight forward and simple preparation...incredible fast to whip up, and very filling on its own. The vinegar and rice wine made the greens a tad more acidic than I would have liked. Next time around I'd likely reduce the wine a touch, use sesame oil exclusively and up the sweetener to 1 Tbsp. Great side dish in a pinch, though!