Posted in Recipes

Bok Choy with Braised Mushrooms

Braised Bok Choy with Mushrooms 1

I actually put this little side dish together as a side for a leg of lamb I intended to roast but when I opened up the plastic wrapper it had clearly gone off. As a last minute substitute, I ended up braising a piece of flank steak in a little broth with some lemon juice and capers.

I often pan-fry up bok choy and add some mushrooms, most commonly as part of an Asian meal, but here I have used western seasonings and, in a switch from my usual practice, I gave the mushrooms a long braise in chicken stock with garlic first. The result, much more than simply frying the mushrooms, makes them deliciously tender and meaty…  Continue reading “Bok Choy with Braised Mushrooms”

Posted in Recipes

Bok Choy with Roast Pork and Straw Mushroom

Bok Choy with Pork and  Mushroom 1

This dish is definitely Chinese in Spirit, although the use of a western white wine in the sauce is a bit of a departure from the traditional. I came up with this as a way to use some leftover meat from my Crispy Roast Pork Hock experiment earlier this week. You could use any leftover pork you like but, ideally, you want some with a bit of crunchy rind still attached…  Continue reading “Bok Choy with Roast Pork and Straw Mushroom”

Posted in Experiments, Recipes

Shanghai Beef with Greens and Mushrooms

Shanghai Beef 1

I am calling today’s dish ‘Shanghai’ style Beef with Greens and Mushrooms as I am using the small Shanghai variety of Bok Choy for the greens and using a sauce blend that would be very much at home in both eastern and southern China. Rather than the more typical Chinese Black Mushrooms, I am complementing the beef with nice large white Button Mushrooms instead… Continue reading “Shanghai Beef with Greens and Mushrooms”

Posted in Nunavut, Recipes

A Greenhouse Bok Choy Stir-Fry

Greenhouse Bok Choy Stir-fry 01

Today I will be showing a little stir-fry dish I threw together using some of our homegrown Bok Choy but this post is really more of a Greenhouse Project update. The produce we have is mostly doing pretty well, and you can see our Bok Choy pictured above, but I think the season is going to be over soon as, three days ago (August 27th!!), we had snow …  Continue reading “A Greenhouse Bok Choy Stir-Fry”

Posted in Experiments, Recipes

Bok Choy with Dried Scallop (Conpoy)

Bok Choy with Conpoy 1

After featuring Chinese Dried Scallops in a recent ‘Foodstuffs’ post, I decided to use some in a very simple vegetable preparation that beautifully illustrates how this basic, yet flavorful ingredient can enhance an otherwise plain dish. Baby Bok Choy is a favorite vegetable in our household and the succulent greens really do well when treated this way… Continue reading “Bok Choy with Dried Scallop (Conpoy)”

Posted in Experiments, Recipes

Bok Choy with Mushrooms and Garlic

Today’s recipe is a compliment to the Stuffed Chicken breast I made for yesterday’s and I served it along side for a let supper. This vegetable dish is variation on ones I cook regularly and I thought that the mushrooms and garlic would give the right Italian flair to compliment the Prosciutto and Asiago with the chicken… Continue reading “Bok Choy with Mushrooms and Garlic”

Posted in Foodstuffs

Foodstuff: Baby Bok Choy – Shanghai Variety

The picture you see above was labeled ‘Baby Bok Choy’ on the package I purchased here in Iqaluit. The name ‘Bok Choy’ will be familiar to most people as it is it now quite common, but many will associate it with the cabbage variety also known as Napa cabbage or ‘Chinese leaves’. Indeed, the name ‘Bok Choy, or some variant thereof, refers to quite a number of different vegetables…  Continue reading “Foodstuff: Baby Bok Choy – Shanghai Variety”