Bok Choy & Tofu Stir Fry
October 8th, 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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Entry Filed under: CSA, Veggie Mains
I'm Dara, the chick in the kitchen. Living in the suburbs of Manhattan with my two boys, ages 3 and 5, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Reach me at .
2 Comments
1. Cristen | October 9th, 2008 at 7:41 pm
I have been craving bok choy lately. I may have to make this!
2. Cristen | October 16th, 2008 at 9:52 pm
So I made a variation on this tonight and actually turned it into a soup. I diluted the hoisin with broth, added a some stir-fryed veggies and added some ramen noodles. It was delicious.