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Bok Choy & Tofu Stir Fry

October 8, 2008

Bok choi? Bok choy? I see both written, so I did some Googling and it seems that the appropriate way to refer to this Chinese cabbage is as either pak choi or bok choy (both are transliterations, natch).

I haven’t stuck to my plan for meals this week at all, and with this week’s CSA pick-up looming, I felt compelled to use up the bok choy at least. A quick stir fry for lunch did the trick. I cut up a block of drained and pressed firm tofu, and cooked it in a drizzle of canola until it was browned. Then I added the whole head of bok choy, which I’d sliced thin. A bit of minced garlic, ground ginger, and hoisin sauce (all jarred), a few more minutes of tossing the mixture over high heat, and this dish was ready.

Bok choy has a moderate cabbage flavor with a bit of bitterness, like mustard greens. I didn’t mind it in this dish, but I wouldn’t go out of my way to make it again either. I think I’ve preferred baby bok choy in the past, which is more mild. Regardless, I got it used up before this week’s share!

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Filed under: CSA,Veggie Mains

Tags: csa, ginger, greens, sauce, whole