Boc Choi & Joi choi Recipes


IMG_1422Bok Choy Salad with Roasted Chicken

From Fair Share Coalition’s Farm-Fresh and Fast cookbook

  • Dressing:

    ¼ cup olive oil

    2 Tablespoons white vinegar

    2 Tablespoons plus 2 teaspoons white sugar

    3 Tablespoons soy sauce

    ½ teaspoon minced garlic

    Few dashes hot pepper sauce (or to taste)


    2 boneless, skinless chicken breasts

    ¼ cup soy sauce

    Salt, ground black pepper, garlic powder, and ground ginger (to taste)

    2 heads bok choy, chopped

    4-5 green onions (both white and green parts), sliced

    ¼ cup slivered almonds (roasted or raw)

    3 ounces chow mein noodles

    Whisk together all the dressing ingredients in a small bowl until combined. Let stand to meld the flavors, whisking occasionally to keep it from separating. The dressing can be made ahead of time and refrigerated; bring it to room temperature before assembling the salad.

    Drizzle the chicken with soy sauce and sprinkle with salt, pepper, garlic powder, and ginger. Broil it for 10-15 minutes, or until cooked through, then let cool and slice into thin strips.

    Combine the bok choy, green onions, and almonds in a salad bowl. Add the dressing and toss to combine. Serve immediately topped with chicken slices and chow mein noodles. Serves 4.



Choi with Gingery Butter

from Angelic Organics Kitchen (adapted from Judy Gorman’s Vegetable Cookbook)
This sauce has characteristically Asian-inspired flavors, but this recipe uses butter instead of oil for added richness. Don’t be fooled by how simple this is; it is an interesting and wonderfully flavorful side dish.

  • 2 medium choi (any kind), sliced crosswise into 1-inch strips
  • 6 tablespoons butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon grated or finely chopped fresh ginger
  • 1 clove garlic, minced or pressed (about 1/2 teaspoon)
  • 1 tablespoon finely chopped fresh cilantro
  • salt
  • freshly ground black pepper

1. Bring a large pot of water to a boil. Add the choi; cook until the choi is tender but still crisp, 2 to 3 minutes. Drain the choi in a colander and immediately run under cold water. Drain well.

2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choi; cook, stirring constantly, until the choi is well coated and heated through.

3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately.

Serves 4 to 6.


Creamy Choi Soup

from Angelic Organics’, Friend of the Farm
This recipe takes the flavors of a Japanese clear vegetable soup and gives them a spin . . . in the blender . . . with a potato and a touch of sour cream. The soup ends up thick and slightly creamy—and, incidentally, a lovely shade of jade green.

  •  1 tablespoon peanut oil
  • 1/2 cup chopped scallions (about 3 scallions), divided
  • 3 cloves garlic, minced (about 1 1/2 teaspoons)
  • 2 teaspoons coarsely chopped fresh ginger
  • 1 pound choi (any kind), chopped
  • 1 large potato, peeled, diced
  • 3 cups vegetable stock or water
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper hot pepper flakes
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons sour cream

1. Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple tablespoons of scallions for a garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute.

2. Add the choi and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.

3. Transfer the soup to a food processor or a blender and purée. Ladle soup into individual bowls.

4. Garnish each bowl with a dollop of sour cream and some chopped scallion.
Serve immediately.
Serves 4.


Peanut Sauce

adapted from the Moosewood Cookbook

  • ½ cup peanut butter
  • ½ cup hot water
  • 2 Tbsp tamari
  • 1Tbsp maple syrup
  • 1 clove of garlic, chopped
  • 2 tsp brown rice vinegar or apple cider vinegar
  • 2 Tbsp cilantro, chopped

Pour hot water over peanut butter and mix together with a fork.
Once thoroughly blended, add in the rest of the ingredients.
Serve over sauteed vegetable and tofu or meat of choice.
This is a quick sauce and great over any steamed or sauteed greens, boc choi, kale, etc.

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