Comments on: Reader recipe request: Bok choy and ginger root

By: Pam

Pam — Tue, 03 Aug 2010 20:54:10 +0000

I’m laughing out loud (LOL-ing) at work, and hoping you post a picture of yourself with the ginger root taped to the headband and your nose painted red. You are great! Thanks for making me laugh!

By: Rebecca

Rebecca — Mon, 25 Jan 2010 14:54:22 +0000

I have no clue about the bok choy but slice that ginger up and throw it in a stir fry! I bet the bok choy would work in that as well. Make some (brown) rice and then saute on high heat whatever you want: chicken, broccolu, bell peppers, carrots, ginger, bok choy. Throw on some soy sauce and viola. Healthy and delicious.

By: Katie

Katie — Sat, 23 Jan 2010 23:19:51 +0000

Here’s a recipe I just used recently that has both of these ingredients. Yummy! http://www.realsimple.com/food-recipes/browse-all-recipes/beef-bok-choy-stir-fry-00000000020546/

There’s nothing like the smell of fresh ginger. You can store it in your freezer too, so while it looks like you didn’t get very much, it’s actually going to last a long time!

By: Lyn

Lyn — Sat, 23 Jan 2010 17:18:57 +0000

I have two nice boik choy recipes linked on the sidebar of my blog’s front page. The bok choy with cashews recipe is GREAT.

As for ginger root, it keeps for a long time in the fridge. I use it in chicken soups. I take a few slices, simmer it in the soup (I do homemade, but if you have a cold and want to simmer it in premade soup, go for it) and then fish out the slices (to pungent to eat). Its good for you.

I also make ginger tea by putting a slice or two in boiling water, steeping a bit, and adding honey. Great for a cold or for digestion.

By: Sheila O

Sheila O — Sat, 23 Jan 2010 14:55:05 +0000

I suppose I will be branded a heretic writing to Pasta Queen with this advise – but Ginger Cookies. Check out Alton Brown’s recipe. YUM

By: Carole

Carole — Sat, 23 Jan 2010 05:10:32 +0000

P.P.S., I can’t believe I forgot the Rice Wine in my recipe. I thought I had it memorized, but when I got home from work I checked the recipe and there’s actually no soy sauce in it — instead, there’s a tablespoon of rice wine.

The original recipe is for mustard greens which are best, but it’s also good with baby bok choy. I haven’t tried it with the bigger bok choy. Being Chinese, my father always favored the baby bok choy.

By: Heather

Heather — Sat, 23 Jan 2010 02:10:05 +0000

I love this recipe http://www.foodnetwork.com/recipes/tyler-florence/teriyaki-sauce-recipe/index.html that includes fresh ginger for Teriyaki Sauce from the food network, you can stir fry anything with it. Tyler Florence also has a stir fry recipe using bok choy and you can use the freshly whipped up teriyaki sauce in it.

By: Caroline V

Caroline V — Sat, 23 Jan 2010 00:53:11 +0000

Best garlic tip: peel it using the side of the spoon. Veggie peeler or knife are too akward, the spoon is magical.

I vote for stir-fry, best way to eat bok choy.

By: Quix

Quix — Sat, 23 Jan 2010 00:07:43 +0000

One of my iguana’s favorite foods is bok choy. Trust the lizard’s taste, hehe. Dice about a tablespoon of ginger up, and throw it in a wok with sesame oil, a few cloves of diced garlic, and some soy sauce. Add bok choy and just about any other veggies you like (I usually do broccoli, carrots, celery, bok choy, baby corn, water chestnuts, and bamboo shots).

By: Denise

Denise — Fri, 22 Jan 2010 23:55:35 +0000

The CSA I belong to has a page of recipes that I turn to in a situation like this (or when they gave me fennel over the summer) – http://www.bewiseranch.com/recipes.htm