Locally grown fresh produce is full of flavors and nutrition, adding them to routine meal is a natural way to stay healthy. I had cooked Bok choy stirfry few years ago and some how I never picked this vegetable for long time. Recently Martin, Chef and owner of Martin's Curry rice shared one nice locally grown bok choy with me, I was delighted to have Bok choy back in my Green vegetable list. Martin's restaurant is based on a Japanese concept. He serves Red, Green,Yellow curry in Mongolian style, his curries are infused with Indian spices. My favorite curry sauce is Red with extra spicy hint. I choose fish, tofu and locally grown veggies with perfectly cooked fluffy brown rice. Please check Martin's Curry Rice restaurant website for unique healthy weekly changing menu. Martin strongly supports using locally sourced ingredients, his vibrant cooking spirit is very inspirational. Thanks Martin for inspirations to cook healthy meals.
I divided one bokchoy in two portions and cooked two stir fries with different combination of greens This is simple stir fry recipe with garlic, green chilies and onions.
1) Bok Choy Stir-Fry - This is first portion of 5-6 leaves. I cooked with combination of red radish and spring onions.
Ingredients :-
- 5-6 leaves of matured bok choy - chop out the bottom hard portion of stem, separate stem and green leaf - slice stem and finely chop greens.
- 10-12 Red Radish - trim both ends and make thin round slices.
- 1 bunch spring onions - trim roots, separate greens and white onion part. Finely slice white onion part and chop the greens.
- 3-4 green chilies - finely chopped
- 10-12 fresh garlic cloves - make thin lengthwise slices.
- 1 Tb.spoon oil
Cooking Process :-
- Heat 1 tablespoon oil in thick gauge pot. (min 3 quart size) Add sliced white onion portion - saute for 2 minutes over medium heat.
- Add green chilies and garlic - saute for a minute.
- Add sliced white stem portion of bok choy + sliced red radish - saute for another four minutes.
- Now add chopped spring onion greens and bok choy greens - mix all well, sprinkle little salt and saute over medium high heat for 3-4 minutes. Keep stirring with wooden spoon.
- Reduce heat to medium low and allow to cook for another 3-4 minutes without lid. Enjoy with rice and roti.
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2) Bok Choy Stir-Fry - This is cooked with remaining leaves and stir fried with combination of Dill, green spring onions (Kandyachi Pat).
Ingredients :-
- 8-10 leaves of Mature Bok choy - chop out bottom hard portion of the stem, separate greens and stem, slice stems and chop the greens.
- 1 bunch - Spring onions - trim roots, separate greens and white onion part. Finely slice white onion part and chop the greens.
- 1 bunch Dill - cut the root portion and finely chop dill greens.
- 1 Whole garlic bulb - peel each clove and make thin lengthwise slices.
- 3-4 green chilies - finely chop.
- 1.5 Tb.spoon oil.
Note : Rinse all greens under running water several times to get rid of sand and other impurities.
Cooking Process:-
- Heat 1.5 tablespoon oil in a heavy gauge large size pot. Add sliced white onion portion - saute for 3-4 minutes over medium heat.
- Next add sliced garlic and chopped green chilies - saute for one minute.
- Now add sliced white stem portion of bok choy and continue to cook by stirring at an interval with wooden spoon, about 4-5 minutes. Maintain medium heat.
- Add bok choy greens, spring onion greens and salt - saute over high heat for 2-3 minutes. Keep stirring as you saute.
- Finally mix chopped Dill greens and saute for 4-5 minutes over medium heat, adjust salt seasoning. Reduce heat to lowest setting, let it cook for 2-3 minutes more. Serve hot with roti and rice.
Dill (shepu), Bokchoy, Spring onions, green chilies, garlic cloves.
Cooking stage - Before adding chopped Dill
(Bok choy Stir-Fry-1) (Bok choy Stir-Fry-2)
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