by SSDC | Sep 23, 2014 | bok choy, chiles, entrees, garlic, onions, radishes
from markbittman.com If you cook a lot of tofu, you’ll know that it really does need to be patted dry, as the recipe instructs. The more water you can squeeze out of it, the crispier it will become when fried. That crispy tofu is a great contrast to the bok choy... by SSDC | Jun 13, 2011 | bok choy, garlic
Slightly modified from the June 2011 Sunset Magazine: 2 tbsp soy sauce 2 tbsp Asian Chili garlic sauce 2 tbsp olive oil 3 tbsp unseasoned rice vinegar 1 tbsp sugar 2 tsp finely chopped garlic Cut four heads of baby bok choy lengthwise, being careful to keep intact.... by SSDC | Mar 23, 2009 | bok choy, onions, Recipes By Ingredient, salad dressings, salads, The Recipes
Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook If you enjoy the tangy-sweet... by SSDC | Mar 11, 2009 | bok choy, Recipes By Ingredient, side dishes, The Recipes
For a lighter taste, feel free to stir-fry the bok choy in olive oil. Low-sodium chicken broth can be used in place of water. 4 bunches bok choy (basically, 1 bunch per person) 2 slices ginger 2 TBSP soy sauce 1 tsp sugar, or to taste ¼ tsp salt, or to taste 1/4 cup...