Braised Baby Bok Choy

Baby bok choy is a delicious and easy Asian vegetable. I was delightfully introduced to it in my crop share. To really highlight its natural flavor, I braised it with a hint of sesame oil. In no time, the baby bok choy is tender and ready to serve. It is great for adding to a weeknight meal to switch things around. If you always find yourself reaching for broccoli or spinach, next time you should pick up some baby bok choy instead.

Recipe yields 6 servings

Ingredients
1 tsp extra virgin olive oil
4-5 baby bok choy
1 cup chicken stock
1 tbsp sesame oil

Wash the baby bok choy and trim the rough ends off the bottom. Dry off the leaves.

In a deep skillet, heat the oil and add the baby bok choy.

Cook until the leaves begin to wilt, about 2 minutes. Be sure to rotate the baby bok choy after the first minute.

Once the leaves have wilted, add the chicken stock and sesame oil. Bring to a boil, lower the heat and cover. Simmer for 5-8 minutes or until tender. Remove to a serving dish.

Bring the excess liquid to a rolling boil and cook until it has reduced and thickened.

Pour the glaze over the baby bok choy and serve hot. Enjoy!

Chicken Fried Rice

I am bringing to you another easy Chinese take-out recipe that can easily be made in 15 minutes. If you take a few shortcuts (such as boil-in-bag rice, rotisserie chicken and frozen veggies) this delicious dish comes together in no time.

Recipe yields 4 servings

Ingredients
2 bags of brown rice
1 bag of frozen mixed vegetables
2 tbsp green onions
2-3 tbsp sesame oil
1 lb chicken breast (or a Rotisserie chicken, shredded - you can also swap in pork or shrimp for variety)
1 large egg
3-4 tbsp soy sauce

Heat 1 tablespoon of oil in a skillet or wok. Add the frozen vegetables and sliced green onions. Saute on medium heat until soft and tender.

If you are cooking your own chicken (or pork or shrimp) saute it in a pan with 1 tablespoon of oil.

Following the instructions on the box, prepare the rice in a pot of boiling water.

In a small bowl, whisk together the egg and 1 tablespoon of oil. Create a space in the center of the skillet and pour in the egg. Scramble it and mix it together with the vegetables.

Add the cookie rice and shredded chicken (or any other protein you may want to use) into the pan. Add in the soy sauce and mix it all together to incorporate all ingredients with each other.

I served mine alongside my Take-out Fake-out: Chicken and Broccoli. If you add chicken, pork or shrimp, it can also be a meal in itself. Enjoy!

Take-out Fake-out: Chicken and Broccoli

One of my favorite Chinese food take-out selections is chicken and broccoli. It is so easy to get home late and just call for take-out, but this recipe makes you rethink that decision. Not only is it quick and simple, but it is also healthier than the take-out alternative.

Recipe yields 4 servings

Ingredients
1 lb chicken breast
3 cloves garlic
2 tsp ginger
1 1/4 cup chicken stock
4 tbsp soy sauce
2 tsp granulated sugar
3 cups broccoli
2 tsp cornstarch

Heat the oil in a large skillet. Add the minced garlic and ginger and saute for 2 minutes until fragrant.

Cut the chicken into cubes and add to the skillet. Stir to mix with the garlic and ginger. Cook 2-3 minutes per side.

Add 1 cup chicken broth and soy sauce to the pan and bring to a boil. Cover and cook for 5 minutes.

Stir the chicken mixture. Cut the broccoli into bite sized pieces and add to the skillet. Cover and cook for another 5-8 minutes, until broccoli is tender. The cooking time will depend on the size of your broccoli pieces.

Mix together the remaining chicken stock and cornstarch. Add the mixture to the skillet to thicken the sauce.

Once the sauce has become thickened, give the pan a good stir and then serve. Enjoy with fried rice.

Mongolian Beef

This morning on my way to work, the radio hosts were discussing the Mongolian Beef they ate at a wedding this past weekend. After going on and on about, I knew it would fit the bill for dinner tonight.

Recipe yields 6 servings

Ingredients
2 lbs flank steak
1/2 cup cornstarch
2 tbsp olive oil
4 cloves of garlic
1 tbsp ginger
10-12 stems of asparagus
1/4 cup soy sauce
1/4 cup water
2 tbsp sesame oil
6-8 green onions

Slice steak into thin pieces. Place in a ziploc bag with the cornstarch and shake to coat all pieces.

Heat oil in a skillet. Shake off excess cornstarch and then place steak in pan to cook. About 3-4 minutes each side, depending on how you like your meat cooked.

While the steak is cooking, cut your asparagus and green onions in half. Mince your garlic and ginger.

Once all steak is cooked, remove from the skillet and place on a dish to set aside. Add garlic and ginger to the skillet.

Cook for 2 minutes until it becomes fragrant and add the asparagus. Cook for 6-8 minutes until tender.

Add soy sauce, water and sesame oil into the pan with the asparagus. Boil for 2 minutes.

Toss in the green onions and cook for a minute or so until soft. Add the steak back into the skillet to coat with the sauce.

Serve right out of the skillet to soak up all the extra sauce. Serve alongside rice or quinoa. Enjoy!