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Bok Choy/Fennel

BABY BOK CHOY AND CUCUMBER SALAD

Ingredients:

  • 2 tsp. toasted sesame oil
  • 1 tsp. rice vinegar
  • 1 tsp. reduced-sodium soy sauce
  • ½ tsp. garlic, minced
  • 2 cups bok choy, thinly sliced
  • ½ cup bell pepper, thinly sliced
  • ¾ cup cucumber, thinly sliced
  • 2 tbsp. cilantro leaves

 

Directions:

  1. Combine sesame oil, rice vinegar, soy sauce and garlic in a medium bowl, whisk.
  2. Add bok choy and remaining ingredients; toss to coat. 

CREAMY BOK CHOY SOUP

Ingredients:

  • 2 cups yogurt
  • 5 baby bok choys
  • 1 tsp. harissa
  • 1 tbsp. brown sugar
  • ½ cup water

 

Directions:

  1. Wash and slice the bok choy into thin strips. Put into a pot and sauté until just slightly wilted.
  2. Put the heat on low and add the yogurt on top, stir and cook until lightly thinned.
  3. Add brown sugar and stir. Add water, harissa, salt and pepper. Stir and let soup warm
  4. This soup can be served hot or cold, once all the ingredients are combined find your desired temperature or let cool and enjoy! 

CRUNCHY BOK CHOY SLAW

Ingredients:

  • ¼ cup rice vinegar
  • 1 tbsp. toasted sesame oil
  • 2 tsp. sugar
  • 2 tsp. Dijon mustard
  • 6 cups bok choy, thinly sliced
  • 2 medium carrots, shredded
  • 2 scallion, thinly sliced

 

Directions:

  1. Whisk vinegar, oil, sugar, mustard in a large bowl until the sugar dissolves. Add bok choy, carrots, and scallions; toss to coat with the dressing.

EASY BOK CHOY SALAD

Ingredients:

  • 2 bok choy, cleaned and coarsely chopped
  • ½ cup green onion, chopped
  • ½ cup radishes, sliced thin
  • ½ cup slivered almonds, toasted
  • 2 tbsp. olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp. soy sauce

 

Directions:

  1. In a glass jar with a lid, mix together olive oil, vinegar, and soy sauce. Close the lid and shake until well mixed.
  2. Combine the bok choy, green onions, and radishes in a salad bowl. Toss with dressing, top with toasted almonds and serve.

LEMON-GARLIC SAUTEED BOK CHOY

Ingredients:

  • 1 lb. baby bok choy
  • 1 ½ tbsp. extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch of crushed red pepper flakes
  • Sea salt
  • Half of a lemon, cut into wedges

 

Directions:

  1. Remove discolored outer stalk of the bok choy and discard. Rinse the bok choy rubbing to remove extra dirt. Trim the ends and slice in half lengthwise. Pat dry.
  2. Add the oil, garlic, and red pepper flakes into skillet over medium heat, stirring occasionally, until the oil begins to bubble around the garlic.
  3. Add the bok choy in one layer, sprinkle with ¼ tsp. salt and let cook without stirring, about 2 minutes. Flip and let cook for another 2 minutes, or until the leaves have wilted.
  4. Transfer to a plate and squeeze 2 lemon wedges on top. 

ROASTED BOK CHOY AND BROCCOLI

Ingredients:

  • 2 bok choy
  • ½ head broccoli
  • ½ lemon
  • 2 tbsp. olive oil
  • ¼ tsp garlic powder
  • ½ tsp red chili flakes
  • Salt and pepper

 

Directions:

  1. Heat oven to 450 degrees F. Cut ½ inch off the ends of bok choy and cut in half lengthwise. Tear off any partial leaves that are wilted or brown. Cut stems off broccoli and cut florets in half.
  2. Line a large pan with foil and spray with oil. Lay out bok choy and broccoli, drizzle with oil. Sprinkle on seasonings and toss until veggies are even and spread out in a single layer.
  3. Roast for 6 minutes or until slightly browning. For a softer and caramelized veggie roast for 4-5 minutes more. Remove from the oven and then squeeze half a lemon, for the juice, toss again and serve. 

SAUTEED FENNEL

Ingredients:

  • 1 large (or two small) fennel bulbs
  • 2 cloves garlic
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. dried or fresh dill, finely chopped
  • ¼ cup white wine (or white grape juice)
  • Enough stock (or water) to cover the fennel in the pan

 

Directions:

  1. Cut the fennel bulb into slices about the width of your thumb and chop the garlic.
  2. Put the oil into the pan at medium heat and add garlic, sauté until aromatic.
  3. Add fennel to the pan and toss a few times to coat evenly in the olive oil and add the dill.
  4. Add the wine (or grape juice) and stock (or water) and allow to simmer at medium high heat for approx.. 20 minutes or until fennel is tender.
  5. Add salt and pepper to taste and enjoy! 

STIR-FRY BOK CHOY

Ingredients:

  • 1 stalk bok choy
  • 2 tbsp. Olive oil
  • 1 tbsp. soy sauce

 

Directions:

  1. Separate the bok choy into leaves. Chop larger leaves into bite-sized pieces.
  2. Heat a large frying pan over high heat. Add olive oil, and when it becomes hot add the bok choy and cook. Stir constantly until the bok choy is wilted and tender, about 3 minutes. For crisp-tender bok choy cook for up to 8 minutes for fully tender and browned leaves.
  3. Top with soy sauce and serve.

TOFU BOK CHOY STIR FRY

Ingredients:

  • 1 lb. firm or extra firm tofu
  • 1 tbsp. canola oil
  • 3 to 4 scallions
  • 1 large bunch bok choy (stalks and leaves), sliced cross wise
  • 2 cloves garlic, minced
  • 4 tbsp. natural, sweet & sour sauce or stir fry sauce
  • 2 tbsp. water
  • ¼ cup coarsely chopped peanuts (optional)

 

Directions:

  1. Cut the tofu into ½-inch thick slices
  2. Press tofu between clean tea-towels or several layers of paper towel, then cut into ½-inch dice.
  3. Heat the canola oil in a stir-fry pan or wide skillet
  4. Add the tofu and stir-gry over medium-high heat until golden on most sides.
  5. Add the bok choy, scallions, garlic, stir-fry sauce, and 2 tbsp. of water.
  6. Quickly sitr together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.
  7. Stir in the optional peanuts and serve at once. 

VEGGIE MELTS WITH SMOKED MOZZARELLA

Ingredients:

  • 1 fennel bulb, quartered, cored and thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 bunch broccolini, florets quartered, and stems halved crosswise and quartered lengthwise
  • 4 slices whole-grain bread
  • 4 oz. smoked mozzarella cheese, shredded, divided
  • 2 tsp. olive oil
  • 4 tsp. balsamic vinegar
  • Salt and pepper

 

Directions:

  1. Preheat oven to 400 degrees. In a large nonstick skillet, heat oil on medium. Add fennel slices and bell pepper and sauté, stirring often, until lightly browned, about 5 minutes.
  2. Add broccolini florets and stems, increase heat to medium-high and saute until tender, 5 to 7 minutes. Reduce heat to low and stir in vinegar, salt, and pepper.
  3. On a rimmed baking sheet, arrange bread in a single layer and sprinkle half of the cheese, dividing evenly.
  4. Top with fennel mixture and remaining cheese, dividing evenly. Bake until cheese melts 5 to 8 minutes. Sprinkle with fennels fonds.