Bok Choy is a versatile green- use large leaves in soups, small ones in stir-fries and salads. It tends to wilt quickly so keep it on the counter in a bowl of water or refrigerate it unwashed in an open plastic bag in the vegetable drawer for up to 3 days (just enough time till the next CSA share when you’ll be ready for more)
Noodle Bowl with Choy
(Based on a recipe from Sunset magazine)
1 pkg. fresh udon or other Asian noodles
2Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Cup vegetable broth
1 pkg firm tofu (or 14 oz prepared meat)
2 Tbsp vegetable oil, divided
1 Tbsp minced fresh ginger
1 Tbsp minced fresh garlic
2 bok choy, leaves separated
4 green onions, trimmed and sliced
1 Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.
2. Cut tofu (or meat) length wise into long pieces. Heat 1 Tbsp vegetable oil in a large frying pan over high heat. Brown tofu, 4 minutes, brown on other side. Set on noodles.
3. Add remaining 1 tbsp vegetable oil to same pan over medium-hight heat. Cook ginger and garlic until fragrant, 30 secs. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot. Spoon mixture over noodles and sprinkle with onions.