TEN MILE FARM                   
bok choy recipes

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Stir-Fried Vegetables with Tofu
Sesame Chicken with Bok Choy
Seared Baby Bok Choy with Tofu and Shiitakes
Braised Bok Choy with Sherry & Prosciutto 

Stir-Fried Vegetables with Tofu 

For the tofu:
2 Tbs. vegetable oil 
8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide 

For the vegetables:
2 Tbs. vegetable oil 
2 shallots or scallions, thinly sliced 
6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced or substitute appropriately 
2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained 
1-1/2 cups shredded green or Napa cabbage 
1-1/2 cups thinly sliced bok choy 
2 Tbs. soy sauce; more or less to taste 
1/2 red bell pepper, thinly sliced 

To cook the tofu: Heat the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside. 
To cook the vegetables: Heat the oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. 
Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.) 
Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. 
Toss the vegetables with the tofu.  Serve with your choice of noodles or rice. 

Sesame Chicken with Bok Choy 

The recipe calls for Thai red curry paste, a wonderfully tangy ingredient sold with the Asian ingredients in the supermarket. If you can’t find it, substitute curry powder for a different flavor. Serve this with rice noodles or cellophane noodles on the side. 

1 Tbs. olive oil 
4 cups chopped bok choy (stems and leaves) 
1 medium red bell pepper, seeded and sliced into thin strips 
4 boneless, skinless chicken breast halves 
Table salt and freshly ground black pepper to taste 
1/2 cup reduced-sodium chicken broth 
1/2 cup sake (rice wine) 
1 Tbs. toasted sesame oil 
1 Tbs. peeled and minced fresh ginger 
1 tsp. red curry paste 
1/4 cup chopped fresh cilantro 

Heat the oil in a large skillet over medium-high heat. Add the bok choy and bell pepper and cook, stirring, for 2 minutes. Remove the vegetables from the pan and set aside. 
Season both sides of the chicken with salt and pepper and add to the hot pan. Brown the chicken on both sides, about 2 - 4 minutes each side.  
In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste, pour over the chicken, and bring to a simmer. Return the vegetables to the pan, partially cover, and simmer until the chicken is cooked through.  Remove from the heat, top with the cilantro, and serve.
Crockpot method: Arrange the bok choy and red pepper in the bottom of a medium to large slow cooker. Season the chicken with salt and pepper and place on top of the bok choy. In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste and pour over the chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Top with the cilantro just before serving. 

Seared Baby Bok Choy with Tofu & Shiitakes 

1 lb. extra-firm tofu 
2/3 cup low-salt chicken broth 
1-1/2 Tbs. minced jarred jalapeño slices 
1 Tbs. Asian sesame oil 
2 tsp. granulated sugar 
5 Tbs. canola oil 
1 lb. baby bok choy (about 2), split in half lengthwise, or one bok choy cut into quarters or more 
depending on size 
1 tsp. kosher salt 
3-inch piece fresh ginger, peeled and thinly sliced (about 4 Tbs.) 
4 cloves garlic, thinly sliced (about 2 Tbs.) 
5 oz. fresh shiitakes, stemmed 

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2 inch wide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar. 
Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add half  of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate. 
Add the remaining canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes. 
Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately. 

Braised Bok Choy with Sherry & Prosciutto 

This is delicious with braised pork or beef short ribs, or simply with a pan-seared steak. 

1 Tbs. vegetable oil 
4 medium cloves garlic, thinly sliced 
6 heads baby bok choy (about 7 inches long and 2 inches in diameter at their widest), cut in half 
lengthwise or 1 -2 large bok choy, cut into eight 
1/8 tsp. kosher salt; more as needed 
1/4 cup dry sherry (or Chinese rice wine) 
1/2 cup homemade or low-salt chicken broth 
1 Tbs. soy sauce 
1/4 tsp. granulated sugar 
1 tsp. cornstarch mixed with 1 tsp. cold water to form a slurry 
4 thin slices prosciutto, sliced crosswise into 1/4-inch strips (1/3 to 1/2 cup) 

Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute. Add the bok choy (the pan will be crowded) and, using tongs, turn it in the oil and garlic, and then season it with the salt. When the tender tops begin to wilt, in about 1 minute, add the sherry (or rice wine) and toss again for about 15 seconds before adding the chicken broth, soy sauce, and sugar. Reduce the heat to medium, cover, and simmer until the bok choy tops are completely wilted and the stalks are crisp-tender, about 5 minutes. Transfer the bok choy to a plate. Give the cornstarch slurry a stir to recombine and then whisk it into the cooking liquid. Simmer vigorously until the liquid has thickened, about 30 seconds. Remove from the heat and return the bok 
choy to the pan. Add the prosciutto and toss quickly to coat the bok choy with the broth and to mix in the prosciutto. Season to taste with salt and serve.