Category Archives: Bok choy

Slow Cooker Chicken Adobo

2 medium onions, sliced
4 green garlic stems with bulb – chopped
1/3 cup apple cider vinegar
1/3 cup soy sauce
1 TBS brown sugar
1 bay leaf
black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 pounds)
1 tsp paprika
1 large head bok choy, cut in half, lengthwise (rinse with water) and then cut horizontally into 1-inch strips
2 green onions, thinly sliced
Cooked rice, or quinoa
In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time). Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

Sesame Baby Bok Choy

2 tablespoons toasted sesame seeds
1-2 teaspoons brown-rice vinegar
1-2 heads baby bok choy
1 teaspoon toasted sesame oil
1 tablespoon olive oil or butter
1 teaspoon hot pepper oil (optional)
1 teaspoon maple syrup or honey
1/2 teaspoon tamari
Directions: Toast sesame seeds in a skillet over medium heat. Stir constantly, lightly shaking skillet until seeds begin to pop, change color slightly, and give off a toasty aroma. Remove from skillet and set aside. Trim ends of bok choy and wash leaves. Chop leaves at a 90-degree angle to their length into 1-inch strips.  Heat olive oil or butter in a 10-inch skillet. (When sautéing, I’ve found it best to work with just-washed greens; the added water helps with wilting and releasing bitterness. If there is too much water on the greens or the oil is too hot, the oil will sputter, so take care.) Add greens and keep them moving in the skillet. Turn frequently so that all greens reach the heat. When all greens have turned bright green and begun to wilt, remove from heat and set aside. Mix together syrup, vinegar, other oils, and tamari. Pour dressing over greens, add seeds, and toss well. Serve warm, cold, or at room temperature.