Updated: 05/31/2012 3:50 PM
Print Story |
Bok Choy Recipes
The St. Paul Farmer’s Market only sells produce grown within a 50 mile radius of the city. This week, Larry Pfarr is cooking up some recipes using locally grown Bok Choy.
Baby Bok Choy and Egg Pizza
Recipe adapted from: sogoodandtasty.blogspot.com
Oven: 475 degrees
Preheat pizza stone if using one
Dough (may substitute store bought pizza dough):
1½ cups whole-wheat flour
1 cup white flour?
½ cup cornmeal
½ teaspoon instant yeast?
1 teaspoon salt
1 ½ cups water
1 tablespoon honey (can substitute sugar)
Combine the flours, corn meal, yeast, and salt in a large bowl. Stir in water and honey. The dough should be a bit sticky and wet, if not, add more water or flour, which ever is needed.
Cover the bowl and place in a warm spot to sit for about 6-12 hours. The longer the dough sits, the more complex the flavor will become.
Dust a clean work surface with a little flour, divide dough into 3 pieces, and roll each out into 12 inch rounds. Place on a cornmeal or lightly floured baking sheet (use baking stone if you have one).
1 small bunch baby bok choy
2 tablespoons olive oil or sesame oil, divided
1 garlic clove, minced
Large pinch of red pepper flakes
½ cup grated Parmesan cheese
Salt and pepper
2 green scallions, thinly sliced
1 tablespoon lightly toasted sesame seeds (optional)
Note: This is enough topping for one 12” pizza. The pizza dough makes enough for three 12” pizzas. Double and triple recipe as needed.
In a large skillet, heat one tablespoon of olive oil over medium-high heat. Toss in the bok choy with a pinch of salt, reserving a few leaves for later. Stir continuously until it just begins to wilt, about 1 minute. Remove pan from heat, stir in garlic and crushed red pepper flakes.
Stretch and roll out your pizza dough into a 12-inch circle.
Generously sprinkle your pizza stone or cookie sheet with cornmeal and place the dough on top.
Sprinkle with half of the Parmesan and bok choy. Crack 3 eggs on top-contain the eggs slightly by making little openings between the bok choy. Drizzle with the remaining olive oil and sprinkle with remaining Parmesan. Season with salt and pepper.
Bake for 8-10 minutes, until the crust is golden, the cheese has melted, and the egg yolks are cooked. Top with sliced scallions, remaining bok choy leaves and sesame seeds. Cool briefly and slice. Best when eaten warm from the oven.
Grilled Bak Choy and Steak
Heat Grill to 375-400 degrees
4 heads baby bok choy cut in ½ length wise
2 tablespoons soy sauce (use reduced sodium)
2 tablespoons olive oil
3 tablespoons rice vinegar
1 tablespoon sugar
2 teaspoons finely chopped garlic
Sesame seeds – roasted (optional)
Mix soy sauce, olive oil, rice vinegar, sugar and garlic in a small bowl to make dressing.
Place bok choy in a rimmed baking pan. Brush with two-thirds of dressing. Wrap tops of bok choy with foil .
Place on grill, cut side down; cook until slighted softened and lightly brown – no more then 5 minutes. Turn only once.
Remove foil from bok choy and set on serving platter. Brush with remaining dressing. Sprinkle with sesame seeds.
4 sirloin steaks
5 garlic cloves grated
½ cup soy sauce (use reduced sodium)
¼ cup olive oil
2 teaspoons ground black pepper
Whisk together garlic, soy sauce, olive oil and black pepper in a small bowl.
Place ¾ of marinade in baking dish. Place steaks in the marinade and flip them 4-6 times to completely coat. Marinate for 10 minutes.
Heat grill to medium - high. Grill, turning once, until steaks reach desired doneness, 8 minutes for medium-rare. (160 degrees internal temp)
Let steaks rest 10 minutes; cut steak diagonally across the grain in thin slices.
Spring Green Salad
Asparagus – washed, ends snapped and cut into ¾ - 1” pieces.
Scallions - chopped
Bok Choy – chopped finely (may substitute spinach)
Radish – thinly sliced and lightly salted (optional)
Pea Sprouts (optional)
4 tbsp olive oil
3 tbsp fresh lime juice
1 tsp Dijon mustard
2 tsp honey
¼ tsp salt
Zest of ½ lime
Combine all dressing ingredients in a small container with lid.
Shake until combined and set aside. Can be made in advance and refrigerated.
Bring pot of salted water to boil.
Place cut asparagus in boiling water to blanch.
Boiling time will vary based on thickness of asparagus:
Thin stalks approximately two minutes
Medium stalks for approximately three minutes
Large stalks for approximately four minutes
Do not over cook.
Remove asparagus from boiling water using slotted spoon. Place in a bowl of ice water to cool and stop cooking process. When cool, remove from ice water, drain and place in bowl.
Add peas to boiling water. Boil for no longer then 1½ minutes. Place in bowl of ice water to cool. After two minutes remove, drain and add to bowl with asparagus.
Add scallions to asparagus and peas.
Place bok choy in bowl or on a plate, top with asparagus, pea and scallions.
Drizzle with dressing.
Top with shaved parmesan cheese.
Garnish with thin slices of radish and pea sprouts.