Ginger Garlic Tatsoi Pasta

Adapted from Boys and Beets

INGREDIENTS:

• 1 tablespoon oil
• 3 cloves garlic, minced
• 3 teaspoons grated fresh ginger, minced
• 1/2 teaspoon red chili pepper flakes
• tatsoi (comes in different size bunches, use as much as you want, cooks down so use a lot; if there are flowers, they are edible - see salad on the right) or bok choi
• 4 tablespoons water
• 1 - 13 oz. box whole grain pasta
• 4 large carrots cut into matchsticks
• 2 tablespoons soy sauce

METHOD:

• Boil water for pasta; add pasta and bring back to boil, add carrots and bring back to boil, continue boiling for amount of time of package directions
• Heat oil in large skillet, add garlic, ginger and red pepper
• When garlic and ginger become fragrant, stir in tatsoi leaves
• Toss quickly so all leaves are coated with oil
• Add water, cover and cook for 1-2 minutes until leaves are wilted
• Add cooked, drained pasta and carrots and combine
• Season with soy sauce to taste

Sauteed Chinese Cabbage

Adapted from Chow.com

INGREDIENTS:

• 2 tablespoons oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red chili pepper flakes
• 1 1/2 pounds pak choi or bok choi, cut on bias into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon sesame seeds

METHOD:

• In a large skillet with a lid heat vegetable oil, add garlic, ginger and red pepper flakes and cook, stirring constantly, for 30 seconds
• Add Chinese cabbage and sesame seeds and fold into garlic mixture
• Add soy sauce and water, cover and cook until steam accumulates in lid, about 1 minute
• Uncover and cook, stirring occasionally, until greens are just wilted and stalks are fork tender but crisp
• Salt to taste
• Serve over cooked rice

Bok Choy Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 cups water
• 3 Not Chicken bouillon cubes
• 1 cup rice
• 4 carrots, sliced
• 1 head bok choy with leaves, chopped
• 2 stalks celery, sliced

 METHOD:

• Heat oil in large stockpot, add onion, cook and stir until softened, about 10 minutes
• Add garlic and cook another minute
• Add water and bouillon and bring to a boil
• Add rice, carrots, celery and bok choy
• Simmer 20 minutes or until rice is cooked and carrots are tender
• Salt to taste 

NOTES:
Bok choy is overcooked.  Try putting in last 10 minutes of cooking time.

Eggplant and Bok Choy Stir-Fry

Adapted from Taste.com.au

INGREDIENTS:

• 2 tablespoons sesame oil
• 3 Asian eggplants, cut into 1/2 inch slices and quartered
• 1/2 teaspoon ground ginger
• 4 cloves garlic, minced
• 1 bunch bok choy, chopped
• 3 tablespoons Hoisin sauce ***
• 2 tablespoons apple cider vinegar
• steamed jasmine rice to serve

METHOD:

• Heat 1 tablespoon sesame oil in a large skillet
• Add eggplant and cook, stirring occasionally, until softened and slightly browne, about 5 minutes
• Add remaining oil, ginger and garlic; cook, stirring, for 2 minutes
• Add bok choy, Hoisin sauce and apple cider vinegar
• Cook, stirring, until boy choy is wilted, about 2 minutes
• Season with salt
• Serve over rice

***HOISIN SAUCE
I did not have any Hoisin sauce so I adapted a recipe from RecipeSource and used this entire amount:
Combine in a blender: 

• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1/2 tablespoon agave nectar
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1 teaspoon sesame oil 
• 1/4 teaspoon dried red chili pepper

Teriyaki Vegetable Stir-Fry

Adapted from Betty Crocker and Mark BIttman

INGREDIENTS:

• 1-2 tablespoons oil
• 2 cloves garlic, minced
• 1 onion, diced (about 2 cups)
• 4 carrots, sliced thin or into matchsticks
• 1 medium daikon, sliced thin or into matchsticks
• 1 bok choy, leaves separated from stems; leaves sliced and stems cut 1/4 inch thick
• 1-5 ounce bag Japanese curly noodles, broken into small pieces and prepared according to package directions
• 1/2 cup teriyaki sauce

METHOD:

• Heat oil in large pot; saute garlic and onion for 1 minute
• Add carrots and saute another minute
• Add bok choy stems and daikon and cook for 3 minutes or until tender crisp
• Add 1/2 cup water and bring to a boil, also bring cooking water to boil for noodles
• Stir in bok choy leaves and cook for 3 minutes while broken noodles cook separately
• Stir in drained and rinsed noodles
• Stir in teriyaki sauce