{Farm to Table} Bok Choy

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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With September upon us, there are many vegetables ready for harvesting on the farm.  With the abundance of fresh vegetables, my mind is literally going a million-miles-a-minute thinking of recipes where I can incorporate all of these freshly harvested crops! This week, the baby Bok Choy (also known as Pac Choi) is in full bloom with rows and rows ready for harvest.  Bok Choy is a type of Chinese cabbage with smooth dark green leaves and very popular in China and South Asian.  The leaves and stems are very sturdy making them perfect for stir-fry’s and for braising.  Bok Choy is very mild in flavour so you don’t have to worry about it overpowering your dishes  – It is the perfect leafy green addition!
 
Braised Baby Bok Choy on Udon Noodles www.dailytiramisu.com
This week’s farm to table recipe was created by me in the farm’s kitchen and taste tested by my farm family and the farm volunteers. It was quite a fun experience as I had a number of sous chefs learning and helping me create a delicious dish using their beautiful organic produce!
Braised Baby Bok Choy on Udon Noodles www.dailytiramisu.com
 
This simple and delicious Asian dish can be made and served at your family table in 30 minutes!  It already received my farm family’s stamp of approval!  I hope you and your family enjoy it as well!
With Love,
Irene


 
Braised Baby Bok Choy on Udon Noodles www.dailytiramisu.com

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Sauté of Baby Bok Choy and Udon Noodles www.dailytiramisu.com

Sauté of Baby Bok Choy and Udon Noodles


  • Author: Julie
  • Total Time: 30 mins
  • Yield: 4

Ingredients

Scale
  • 2 tbsp. sesame oil
  • 6 baby Bok Choy, cut lengthwise in half
  • 2 tbsp. fresh ginger, finely minced
  • 2 large garlic cloves, finely minced
  • 1 ½ cup vegetable stock
  • 1 tbsp. fresh lemon juice
  • 3 tbsp. oyster sauce
  • 3 tbsp. low sodium soy sauce
  • 1 tsp. Asian chili sauce
  • 1 tsp. cornstarch
  • 600 g Japanese udon noodles
  • ½ cup green onions, thinly sliced
  • 2 tbsp. toasted sesame seeds

Instructions

  1. In a medium size bowl, mix vegetable stock, lemon juice, oyster sauce, soy, chili sauce and cornstarch. Set aside.
  2. In a large sauté pan or wok, heat sesame oil over medium heat. Add garlic and ginger and sauté for 2 minutes.
  3. Add Bok Choy and stir for 3 minutes until well coated and heated.
  4. Add sauce and gently stir to coat the Bok Choy. Let simmer for 5 mins until Bok Choy is slightly tender. Remove Bok Choy from the sauce and place on a separate plate.
  5. Toss udon noodles in the saute pan and stir until well coated. Cook over medium heat for 5 -7 mins until sauce has thickened.
  6. Divide udon noodles on four plates. Top with braised Bok Choy and sprinkle with green onions and sesame seeds to finish.
  • Prep Time: 30 mins

 

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