| Baby Bok Choy and Dried Shiitake Mushrooms with Caramelized Shallots ½ OZ DRIED SHIITAKE MUSHROOMS 1 LB BABY BOK CHOY, WASHED AND QUARTERED 4 TBSP BUTTER 4 LARGE SHALLOTS, THINLY SLICED Instructions: Soak mushrooms in 2 cups hot water for 30 minutes. Drain, strain, reserve liquid and chop mushrooms. Melt butter in large saucepan over medium heat, add shallots, saute, stirring occasionally to separate shallots, until crisp and light brown (about 10 minutes). Add mushrooms, increase heat to medium-high, and saute for 3 minutes. Add baby bok choy, and saute 5 minutes. Add reserved liquid, cover and cook until all liquid is absorbed and baby bok choy is tender. Season with salt and pepper to taste. |
| Stir-Fried Bok Choy Serves 4 2 tablespoons unrefined sesame, hazelnut, or extra-virgin olive oil 1 clove garlic, minced 1 small carrot, cut into matchsticks 4 stalks bok choy, cut crosswise into 1-inch pieces 6 scallions, chopped into 1 ½-inch pieces Sea salt to taste Warm a skillet or wok over medium heat. Add the oil and when it is warm, add the garlic and carrot and stir-fry over moderate heat for 2 minutes or until the carrot softens. Add the bok choy and stir-fry for an additional 2 minutes, or until crisp tender. Season with salt. |
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