Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

  • Home
  • Recipe Index
  • Gardening
    • Annuals
    • Bulbs
    • Forcing
    • Groundcovers
    • Herbs
    • Houseplants
    • Pests
    • Perennials
    • Vegetables
      • Tomatoes
    • Preserving the Harvest
      • Soil
    • Winter-Sowing
    • What To Do When
  • Household
    • Decorating
    • Flower Arranging
    • Good Ideas
    • Etc.
    • House Tour
    • Christmas
  • Shop
  • Ask Kevin
    • Ask Kevin Forum
    • Tips
    • Email Kevin
    • facebook
    • twitter
    • Pinterest

Bok Choy with Garlic, Ginger & Soba Noodles

BY Kevin Lee Jacobs | June 30, 2010 6 Comments

Last updated on December 2nd, 2011


FOR THE FIRST TIME EVER, I’m growing Bok Choy — and loving it. You will love it, too, in this wildly-aromatic, brightly-colored, and completely vegetarian stir-fry:


Bok Choy with Garlic, Ginger & Soba Noodles
Ingredients for 4 generous servings:
1 medium-size head of Bok Choy
1 red bell pepper, cut into a match-stick size dice
2 cloves garlic, diced
1 Tbs pureed ginger*
1 Tbs soy sauce
6 oz. Organic Soba Noodles*
Tiny pinch Chili Flakes* (optional)
Sesame Oil*
Extra Virgin Olive Oil

*Available in the Asian section of your supermarket

Preliminaries — boil Soba noddles for exactly 3 minutes; drain, and set aside. Preheat olive oil in non-stick skillet until almost smoking.

Preparing the Bok Choy — as illustrated above, separate the stems by slicing off a narrow section of the root end, just as you would celery. Rinse thoroughly in cold water.

Cut leaves from white stalks; cut stalks into 1/4-inch pieces.

Stack leaves, and cut them into quarters.

Sauteing — use a wooden spoon to keep food moving as it cooks. First, pour sliced white stalks and diced bell pepper into the very hot skillet; saute for 2 minutes. Next, add garlic; saute for 1 minute. Then add greens, ginger, soy sauce and 6 drops of sesame oil; cook for 30 seconds, or until leaves wilt.

Finally, stir in Soba noodles and — if you are using them — the pinch of red chili flakes. Cook for 30 seconds.

Serve at once.

To my mind, the perfect dessert to follow this one-skillet wonder is Apple Crepes Flambe.

Related Posts:
Lavender-Iced Cupcakes
Chive Blossom Vinegar
Shirred Eggs with Herbs and Garlic

My Wire-Mesh Composting-System
Chimney Swift Rescue

Comments

  1. 1

    Brigid O'Brien says

    June 30, 2010 at 6:50 pm

    Everything you touch turns into art.

  2. 2

    Kevin Lee Jacobs says

    June 30, 2010 at 7:37 pm

    Brigid – if only that were true.

  3. 3

    Gregory says

    June 30, 2010 at 8:58 pm

    Kevin, looks fab. I'll put Bok Choy on my “buy” list for Saturday's Farmer's Market.

  4. 4

    Will says

    July 1, 2010 at 7:56 pm

    I hope to try this as soon as possible Will

  5. 5

    Carol says

    July 2, 2010 at 2:31 am

    I'll definitely try this. No bok choy in my garden, but always available in the supermarket.

  6. 6

    Dana Hutchinson says

    September 22, 2013 at 12:55 pm

    I love Bok Choy and anything cabbage like, I make a fabulous crock-pot winter soup consisting of cooked & boneless skinless chicken breasts in chunks or if you want seafood shrimp works well too. Bok Choy, fresh spinach, carrots, onions, garlic & frozen tortellini all thrown in seasoned chicken stock. Something I just threw together and everyone loves it & it warms your belly! You rock Kevin!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get my new cookbook!

Buy The Book

RETURN TO TOP
COPYRIGHT© 2009–2023 | ALL RIGHTS RESERVED | KEVIN LEE JACOBS