Hello hive friends.
I had intended on contributing to this week's Hive Top Chef, but as usual, I did not make it on time.
That is perfectly fine, because the theme this week was Bok Choy, and I always have it in my fridge. This was a prompt to make something with it.
I never really had bok choy until I was an adult. I grew up with my dad who raised me, and didn't cook anything exotic. We would have our tastiest meals in restaurants on special occasions.
Eventually I would have bok choy, included in some sort of dish, at Chinese restaurants. In much later years I would start cooking it myself in a stir fry or added to soup.
These days in Montreal, bok choy is found in almost every grocery store. I don't have to go to China town to get it. I can go a few steps from my apartment.
Today I will be sharing a noodle dish with bok choy. I have never made this exact recipe before. I decided on ingredients and amounts, as I went along.
Boy choy needs to be washed carefully. I find it holds quite a bit of sand. One thing I always notice, is that it has spots that seem like sand, but is a part of the vegetable. I give it a rub to make sure.
This vegetable is usually cut in chunks or even cooked whole. I decided to remove the more delicate green part, keeping it separate from the white heavier ends. I didn't want the green part to be over cooked.
I cut the bok choy into thin strips to make it easier to incorporate with the noodles.
This is the first time I have ever cut them this way. It's also the first time I have put them with noodles in this amount.
Speaking of amounts. I know there is a large amount of boy choy here. It does shrink down after cooking. I used a large amount so they would not disappear in the noodles. I wanted them to be the main player in this dish. The flavour being so mild, doesn't overpower anything.
Supporting cast items
I always have oyster mushrooms. I forage them from the local grocer shelf. They grow in packages.
Bok choy noodles
700g bok choy
65g carrot
150g oyster mushrooms
150g onion
50g garlic
25g ginger
20 fresh chili pepper
2 tbs soy sauce
2 tbs vegetarian oyster sauce
1 cup vegetable broth
3 tbs cornstarch
2 tbs agave nectar
2 tbs black vinegar
1 tbs sesame oil
Salt to taste if necessary
1/2 tsp Chinese 5 spice
1/2 teaspoon black pepper
1 tsp dried chili pepper
300g rice noodles
Oil for cooking
I used one small carrot and cut into strips like the bok choy.
The items were chopped sliced and diced, and ready to go into the pan.
I chose rice noodles after debating whether to use that or wheat noodles. In the end I thought I should go gluten free for this one. I had eaten bread the day before.
The rice noodles were soaked in luke warm water. This particular brand is fairly tough and can sit without getting to soft too fast.
I drained the noodles and let them sit. They were still fairly firm, which is what I wanted. They would cook with the other ingredients later.
Saute onions until translulent.
Add chili, garlic and ginger.
Add carrots and seasonings.
Add soy sauce, vegetarian oyster sauce, agave nectar (or sugar), and black vinegar. I happened to have black vinegar, but I would have used rice vinegar or lime juice, if that is all I had.
Mix cornstarch with vegetable broth and add.
Stir gently.
Cook and stir until cornstarch is cooked and mixture has thickened. Add more broth if it's too thick for your liking. Set aside in a bowl.
In a clean hot pan with oil, add the white part o the bok choy.
After a few minutes, add mushrooms.
When the white bok choy and mushrooms are cooked, add the green part.
Add the mixture and stir into the boy choy and mushrooms.
Add the soaked rice noodles.
Carefully mix the noodles with the vegetables.
Cook until the noodles are done. Rice noodles will not take long. I personally do not like over cooked noodles of any kind.
This was simple over all and can me made in variations that are to one's liking.
It was spicy the way I wanted it. However I know people that would never touch any spice whatsoever. This would be good even without it.
The amount made would be enough for 3 people with average appetites.
This was not heavy because of all the bok choy. For something heavier it could have had a protein like tofu.
Thanks for dropping by and have a great day.
i really loved how you make food in your very authentic way. 😍
You are too kind my friend. Thank you very much.😊
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Thank you @plantpoweronhive.
Such a delicious vegetables recipe. I like it
Thank you so much @mfontom😊
That sauce looks so good Carolyn, as does the final dish!
I've never cooked with Bok Choy, and only saw Pak Choy in our local stores, so I missed this week's Top Chef! When I googled it, some say there's a difference, and other sites say it's just a different name! So I am flummoxed, are they 2 different vegetables?
Yes I feel the same way about the confusion. I just bought what is labeled bok choy. That is all I could go on. I have seen different ones labeled the same. We need to get to the bottom of this.
Flummoxed a new word for me. I love it!
Thanks @lizelle.
Haha Carolyn, flummoxed sounds more confused than just plain confused, if that makes sense :):)
Uuuh I love noodles so much I like this dish, look simple and healthy 😍
I love noodles too. Thank you for your visit.😊
Good afternoon dear friend @carolynstahl, it's great that you don't have to walk far to get this dish, but what I think is great is that you can prepare this dish yourself in your own way
I loved this recipe and the dish turned out very delicious
Have a lovely afternoon
Hello my friend. I appreciate your kind words and support.
Wishing you the best.
It's a simple blend of noodles, but I can't lie they are so good and these simple noodles are often my favorite!
Thank you my friend. It means a lot coming from you.😊
Thank you @hive-106316 😊
Yummy! Looking very delicious! Luckily I just had my lunch!
😊
Hello lady @carolynstahl good day
I must admit that I have never tried this dish, and the truth is that it looks really exquisite. I love this preparation
Have a beautiful day
I'm sure you also have many delicious dishes where you are. Thank you dear @miprimerconcurso.
looks delicious
Thank you so much!😊
How delicious and appetizing this dish look beautiful 😍. The sauce is so nourishing with how fresh those Bok Choy 🥬 are. I love the vegetable but have not seen it around here.And I will keep looking.
So rich too with all the other combinations This is indeed top class recipe beautiful 😻. I love it so much.
Thanks for all the inspiration you are giving us here. Sending love and hug 🤗❤️
Aww thank you for your kind words.❤️
We have quite a lot of these vegetables. It is because of the demand from so many different cultures in our country,
I really appreciate your support lovely.😊❤️
Always beautiful 🤩. The weekend is here again. A special one starting the month of November. Make sure to always enjoy yourself as life is big gift 💝
Wishing you and your loved 🥰 ones healthy productive and successful month of November. Cheers 🥂 and hug 🤗🥰
Thank you with all my heart. I wish you a wonderful month. Your words are always appreciated my friend.💚
You too beautiful 😻. You have truly inspired me here too. I appreciate all the support my friend. Love 💕.
!PIZZA
Thank you @danzocal!
$PIZZA slices delivered:
@danzocal(10/10) tipped @carolynstahl
Thank you.
You are the best global allrounder cook dear friend The dish looks very delicious. A hug. :)
I am giving you a big virtual hug my friend. You support me and are way too kind. I feel the same about you!💚
Qué delicioso se ve este plato. Había visto en varias ocasiones ese vegetal, pero nunca me atreví a comprarlo. Ahora lo haré con la confianza de que lo sé manipular y tratar. Gracias por esta novedad para mí. Saludos y cariños. 🥰
Muchas gracias!!!!😃